Sichuan Food Intro

Sichuan (also known as Szechuan in the states) food is an important regional cuisine in China, one of the four major Chinese cuisines as well as Canton food, Shanghai food and Shandong food. It is originally from the region of Sichuan, a province in southwestern China.

Video about Sichuan, which is also the hometown of the lovely Pandas :)

Sichuan food is famous for its hot and spicy dishes, but not all Szechuan cuisine is spicy. Some dishes even have five taste flavors (sweet, sour, spicy, salty and bitter).

Common ingredients include chili peppers, peppercorns, Sichuan peppers (also known as flower pepper), sugar, vinegar, dried orange peel, garlic, ginger, etc. Common cooking methods are smoking and simmering, which allow all the ingredients enough time to infuse food with rich tastes and flavors.

You can find Sichuan dishes in almost every Chinese restaurant, and you can ask them to alter the spicy flavor according to your own taste.

Cantonese Food Intro

Cantonese food is one of the most popular Chinese cuisine styles outside China. It is originally from the region of Canton (which is in Chinese Cantonese, and is called Guangdong in Chinese mandarin), a province in southern China.

Short Video About Deeelicious Cantonese Food!!

Canton (Guangdong) is at the lower right corner of the map, near Hong Kong :)

We can enjoy a huge variety of Cantonese dish besides dim sum. Cantonese food is typically and traditionally steamed, boiled or stir-fried. It is healthier because it uses less oil than other cuisines. The Cantonese believe that the less time vegetables are cooked, the better natural nutrition and flavor they can retain from the dish. Also, soup (which is usually a clear broth cooked with meat and other ingredients on mild fire for hours) is served before a meal, and white rice is usually accompanied with meals.

I will introduce some good Cantonese restaurants around Boston, as well as some of my favorite dishes in the next post. Please stay tuned!