Sichuan vs. Cantonese Food - SPICY FOOD HAS PEAKED?

has Chinese food over the years just gotten too spicy and possibly according to new statistics it shows that the sichan food Trend may have peaked yeah for a second I thought 97 out of 100 dishes is going to be Mala but uh you know it looks like it's possibly reversing uh we got to talk about it Andrew because a new study came out from this website six tone and uh they translate a lot of stuff in Chinese into English long story short Andrew they're asking the question has China reached Peak spice because suchan food Ander over the past 10 years in China as well as Chinese diaspora communities became so dominant it it looked like it was just going too far it looks like Cantonese food is coming back yeah I would say in the past seven years I mean every new restaurant that opened up in New York City that was Chinese like at least half of them if not more were Sichuan inspired you know what I mean and everybody has to have suchan dishes on their menu now at least a few just to cater to that ta taste palette but it may have peaked because now the amount of restaurants that are opening that are sichan are going down so we're going to talk about it please hit that like button check out other episodes of the hopa boys but you know what if you don't want to go to a San restaurant but you want to slightly San influence whatever you are eating you should check out SMA yeah SMA is actually really good and by the way guys uh a lot of non suchan food eaters really like the sauce anyways check it out smalla sauce.com yeah I mean listen sitron is a hot seller still it's not really that it's like reversing into the sense of like Citron food is not popular it's just that the upward trend is more going slightly downward because at one point it literally looked like what every single food dish in China in the Chinese diaspora communities was going to become so yeah I mean looking at the chart so between the two most popular singular Cuisines sichan food versus guangong Cuisine which is essentially Cantonese food uh are still the two biggest most popular singular cuisines in China all right of Chinese f is that chart shocking though that literally it goes like 28 and 20% and then 50% distribution for all other provinces 28% so that's almost onethird of Chinese restaurants are considered suchan restaurants that's a lot you don't understand that's a lot of restaurants because China has a lot of restaurants would that be like a third of restaurants in America being Texas barbecue or something Li because like David Guangdong is like such a huge Province it's an entire huge gigantic province that encompasses so many different cities uh you know so I mean like that that is a a huge Cuisine so yes it just goes to speak on how popular Sichuan food is it was getting too much man listen guys I love Sichuan food I go to Sichuan mountainous all the time here in New York it was just getting out of control man it was becoming overwhelming uh you can look at this chart The suchan Craze is cooling down so then theart chart shows that the suwan cuisine amount of restaurants is is going down finally guangong Cuisine actually is kind of seeing a little bit of a rise David are people coming back to cantones food yeah and it shows that cantones food is really popular on the coastline it even has a heat map referencing like suwan is popular in these regions Guangdong of course mostly on the coastline because Guangdong I I feel like the flavors are going to appeal to people Andrew who also live on the coastline yeah and I would say overall I think people are are coming back to Cantonese restaurants partially because just because you're labeled as a Cantonese restaurant it doesn't mean you don't have any Sichuan dishes I noticed a lot of new Chinese restaurants that open up in New York City for example they might be mostly shanghan or Cantonese food but they'll have some chili dishes they always have a lot of they have a lot of they have a uh or maybe a Kos G which is a mouthwatering chicken they'll have something with chili peppers yeah so here are a quick example Les of a few sichan dishes you have suu you have the sauteed eel and duck blood curd I think that that one doesn't come over to America as much um you've got you know uh rosu over here you got mapo tofu Andre of course the L of G Cantonese you've got haaka you've got G Hall which is here you've got the pineapple bun with the butter roast Goose uh a b ion over here but it says that both Cantonese restaurants and suan restaurants are becoming more expensive have you noticed that try there there's a lot of high-end stuff nowadays whether it's uh we're talking about M 32s all the way to ulas and lunar and everything that is true that there are more cheaper Cantonese restaurants than there are sichan restaurants that are cheap though at least in America for sure that's true and overseas uh you know I don't know it's tough to say in China I mean I guess for me my quick takes are this I was waiting for this to happen and I don't know if it's because we're Cantonese Andrew but I always wanted to see more representation for other provinces of food not just suan I'm not saying that suchan doesn't deserve it but 33% of the restaurants in China being suchan that's a lot that's a lot that's a lot what are some other Cuisines that you feel like are underrated that should be more popular David all right so in the article it lists guo food would you agree guo food is underrated especially guo me fund and it also lists a lot of stuff from Lonzo you know like uh dun hang yeah no Lonzo La it's that's super popular right right right it has a lot of uh Muslim influence in there I say this dong as an entire region is underrated that's my number one D food is hyper underrated uh here's the weird thing Andrew a lot of American Chinese food Andrew is sort of based off dong food sweet and sour pork is based off gualo I think that uh sort of related to D food I do think the Shandong food is underrated hang G um yunan food is underrated but probably not gu Chen I think that in America people only know Yan food for uh crossing bridge noodles I think unan has a lot more to offer um but yeah I would say that every Province in China has like some Banger dishes but certainly some provinces have way more than others oh here's another thing that a lot of people don't know about sichan food Andrew 20 years ago 30 years ago sichan food was only 30% Mala it was 70% non-spicy dishes they said over the past 30 years due to the newer chefs and just that popular I guess you want to say it like legally drug inducing feeling that Mala can give you now when you look at a sichan menu 70 of the% of the dishes are Mala 30% of the dishes are non Mala so I I just wanted to pop up some photos of them non Mala dishes just to prove to people you know yeah not you mean not every Citron dish is mala of course not yeah of course they don't but yeah it seems like especially with the colors and the spice and you know people when they pay for food they feel like they want to get that experience and get a feeling from their food here's the thing C's food is always very delicious but it may not give you that quite in toxicating experience that sichan f it literally sichan food literally is intoxicating yeah for kones food maybe you just eat it and then you feel very yummy but then for saton food you eat it and then you feel like ah yeah um let's get into the comments section somebody said probably it's hard to find a good Cantonese restaurant outside of Guang dong because the dishes are not very easy to cook Citron food is actually not that easy to make basically once you get access to the peppers you mean it's not that difficult to make yeah and uh this other guy said yes it's true because suchon restaurants were designed to mask the ingredients in the suchon region at a time in the ancient days suan it's a lot of ba uh basins and valleys they couldn't get the good ingredients so they threw the peppers on it to mask it right so I guess um what do you think of that do you think that's true like I guess I I I guess I could see that I mean usually when people spice their food a lot it was usually partially out of necessity right coastal regions are very very S Seafood regions are never the spiciest because you have access to fresh seafood and you have a good ingredients so you don't need to spice your food like any type of beachy food like even California Bey food is not spicy right Japanese food is super super not spicy yeah Japanese food is not spicy um somebody said Cantonese food concentrates on the eastern coast because that's where they have enough fresh ingredients and that is required to make canones food taste good that is my guess yeah I do think a lot of geography has to do with it I do think nowadays it's different now you have suchan lobster dishes because they can get lobsters in Inland due to uh just transportation systems are just way more advanced nowadays someone said the reason why suan food is so popular within China is because suchan people migrate everywhere to work in China whereas guangong people tend to leave the country or go to Southeast Asia or move to the West oh that's very interesting I guess I could see that yeah somebody said you are more likely to find a good Cantonese restaurant in Oregon than you are to find one in inner Mongolia basically the Cantonese food is better in a coastal part of America than in an inland part of China that's that's interesting that's an interesting I guess I could see there's especially in Mongolia for sure the canese food is probably super not good inong anyway um have you ever heard of unan Cuisine um Andrew Yan Cuisine recently became more popular right yunan Cuisine is pretty good man and a lot of people call it like Chinese F because actually there's a lot of Southeast Asian influence in yunan right especially in the mountain ranges somebody said jangi region uh Cuisine rise up I had to look up photos of Jang XI Cuisine I didn't even know what it was it it looks tasty but but I tell you this there's no way jangi region is taking over man do Got The Look defend I can defend every province of China because here's the thing every Province in China every Province in China is going to have its like top five top 10 dishes right there are 10 dishes within every single Chinese province that are unique to that province that are really good but does every Province have 50 dishes that are really good no no only essentially guangong is one of them has hundreds of dishes that are really good honestly I hey yo man I don't want to say this but even Shanghai once you get out of the top 20 you don't not that good man right but the top 20 are really good from Shanghai right but yeah not every region has 50 to 100 good dishes right right right listen guys it's all about that's why Cantonese menus are so big think about it yeah because even when you go down the bench it's still fire right um somebody said uh of course there's just couples arguing in here somebody said man I hated this whole malasan Cuisine craze over the past 10 years in in China as well as Chinese diaspora communities somebody else said oh no can't stop won't stop I guess what what do you think about this debate Andrew I used to De uh date a girl from Chu and I would kind of like argue with her because I was like I just can't stand going to suan restaurants more than once a week man it's too oily I couldn't do it it can get spicy and oily like when you get hot pot and you want the Mala Hot Pot youing I just cannot get the spiciest level I would never get the spiciest level because at some point it's just taking over the taste of the dish but I'll tell you this David and this is like you know we got a lot of Korean friends and Koreans generally I would say they are more interested by Sichuan food than they are Cantonese food yes they eat a lot of Mala not that my Korean friends don't like canones food but they they do feel it differently when they eat Citron food so C Swan food was able to appeal to the more extreme strong taste buds the people who desire to get hit like you know right in their in their tongue and and you know get their sensories and it is true that every culture has different taste buds right for example Andrew Cantonese food is really popular in Japan yeah like you can get uh you can find like dim some restaurants actually all over not a lot of Sichuan restaurants in Japan probably right but I could tell you this a lot of like like white people who have traveled and are kind of adventurous white people they really like sichan food probably like to do drugs they like Mala they do they do and they're like oh oh my gosh I love sweating oh my f is dummy dude that's what they that's what they tell me they literally said that it hits different siton food hits different especially the modern style with 70% my I can't eat it every day are you kidding me with that much oil and that much like peppers I just can't do it all the time but it is great and I'm glad that Citron food got popular and now every Chinese restaurant that opens up probably serves some chili dish yeah and that's why you can use SMA every day and I'm not just saying that to promote SMA you could use any chili crisp all the time the ones that are more toned down because it gives you that Sichuan hit that you want without covering the entire this is really good for people who didn't grow up eating Mala food you know what I mean like this is really good so so basically this is my final takeaway man I think there's got to be more representation of everything in China at a more elevated system level much like guangong and suan food have all the levels now Low Middle High you don't see andw Low Middle High likeo food yet you know I I don't I doubt they even have that in China however interestingly enough Andrew Jack ma is starting a new prepackaged elevated food Trend in China and a lot of people are doing this so Andrew you know who was the first people to do it was Jun Gung Fu Gung Fu the the people who jacked Bruce Lee's logo wow so basically what they were doing was they were using a centralized kitchen proprietary ovens or like sort of cooking techniques like steaming and air frying it at the same time or whatever so basically they were able to create essentially frozen meals that tasted relatively similar to The Fresh cooked one wow and I'm saying that every province of Chinese food needs to go through that commercialization and systemization do I wish that you know there could be chefs that are authentic from every Province traveling everywhere all the time sure but that's not the reality right in the future if people want Regional provincial representation in China and possibly this system May wake it make its way to America Panera Bread's already doing it right now even though Panera Bread stuff doesn't taste good right I'm saying that in the future of the world but especially China hyper elevated TV dinners is the way to go wow because that's the only way to get these really authentic provincial dishes shipped all all across everywhere and nowadays you know the reheating technology is becoming so advanced cuz I remember I used to get gal Alam this like Curry Beef in at maxims in Hong Kong and I was always like man this is pretty good how are they cooking all that stuff in the back they're not yeah they're preheating it yeah it comes in an elevated TV dinner yeah probably comes in a B I mean you know Soup Plantation everybody did it anyways guys uh let me know in the comments down below um are you Pro Sichuan food or do you feel like it peaked and does that interest you in smalla sauce check it out last question how are you feeling the New Orleans flavored chicken wings where does that fall in Cantonese food or just foreign food or or Sichuan food that's not sichan listen guys let me know if you guys know about the New Orleans flavors chicken wings in China yeah I'm not a fan but you know it's popping anyway guys let us know what you think in the comments section below until next time with the hot pop boys we out peace