Sichuan restaurants are very common in China and around the world, but there are multiple factors to consider to become the "number one cuisine", not just the number of restaurants. Here are some of the factors that may affect the status of Sichuan cuisine:
Geographical restrictions: Although Sichuan cuisine is widely distributed throughout the country, its main audience is still concentrated in the southwest region, especially Sichuan, Chongqing and other places. In contrast, other cuisines such as Cantonese cuisine, Shandong cuisine, Huaiyang cuisine, etc., also have a great influence across the country.
Taste adaptability: Sichuan cuisine has a spicy taste, heavy oil and heavy salt, which may not be easy for people who are not used to this taste. In contrast, some other cuisines have milder flavors and are more easily accepted by people from different regions.
Cultural identity: Whether a cuisine can become mainstream is related to the cultural identity of the region in which it is located. For example, both Cantonese cuisine and Shandong cuisine have deep roots in traditional Chinese culture, so they are more easily accepted and recognized by people. In contrast, Sichuan cuisine has a relatively simple cultural background and may not be able to gain a broad sense of identity.
Innovation and development: For a cuisine to become mainstream, it needs to be constantly innovating and developing. Although Sichuan cuisine has many classic dishes, it may be a little lacking in innovation compared to some other cuisines.
To sum up, although there are many Sichuan restaurants, in order to become the "No. 1 cuisine", it is necessary to overcome the challenges of geographical restrictions, taste adaptability, cultural identity, innovation and development.