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Szechuan Cuisine
Sichuan is a major province in southwest China, famous for extremely bold, spicy flavors. Known for its use of dried chili peppers and Sichuan peppercorns, whose consumption induces a tingling sensation on the tongue, Szechuan cuisine is often mistaken for being just one thing: mala, spicy and mouth-numbing. But it's more than that. Authentic Szechuan cuisine is about a variety of flavors: spicy, flowery (Sichuan peppercorns), salty, sour, sweet, smoky, etc. often combined in one dish. The result is dishes with an incredible depth and complexity of flavor, hitting all sense receptors in your mouth, nose, and gastrointestinal system at the same time. Popular Szechuan dishes include fuqi fei pian, water-boiled ribeye, mapo tofu, and Chongqing chicken.
Cantonese Cuisine
Cantonese cuisine originates from a major province in southeast China, called Guangdong. It is one of the most refined and celebrated cuisines in China and the most commonly served Chinese cuisine in the world. Famous for stir-frying, steaming, and it's roast meats, Cantonese dishes are very mild, fresh and natural in flavor. Different from Szechuan cuisine, Cantonese cuisine is not about spicy foods, but emphasizes the freshness and quality of the ingredients. Cantonese cooking uses very light seasonings that are rich and mellow to highlight the natural flavors of the main ingredient. Popular Cantonese dishes include ginger onion chicken, whole steamed fish, Peking duck, and beef chow fun.
