Have you ever been curious about the difference between Mandarin and
		Cantonese cuisines? Where did orange chicken and Peking duck
		originate? How do Sichuan (Szechuan) dishes compare to against
		Hunanese or Shanghainese? After a while, these regional styles
		sound like a hodgepodge of chop suey ñ which, by the way, was
		invented in America, as was the revered fortune cookie.
		Many Chinese restaurants offer a number of regional cuisines on
		the same menu, so it is not that easy to distinguish the difference
		when all dishes are equally delicious. Here is a quick primer on the
		most prevalent Chinese cuisines found in America.

	Canton Cuisine - Cantonese cuisine originated from the areas of Guangdong
		Province and Hong Kong in southern China. Canton is an old
		port city that today is referred to as Guangzhou. Dim sum meaning
		touch the heart, the Chinese meal of small tidbits of food presented
		on roving carts, began in this region. Freshness is supreme to the
		Cantonese. Live fish and seafood are held in tanks just before being
		dispatched immediately for cooking. Cantonese sauces are mild
		and subtle so as to not overpower the freshness of the ingredients.
		Popular Cantonese dishes include steamed whole fish, crispy
		-skinned chicken, shark's fin soup, and roast suckling pig.

	Mandarin Cuisine - Long life chickenMandarin cuisine is the food of the
		northern imperial courts of old Peking, known today as Beijing.
		In this region, wheat instead of rice is widely used, as is a pale
		leafy cabbage, known as Napa cabbage in America. The crepe
		like wraparound mu-shu pork and crispy Peking duck accompanied
		with steamed buns originated in this area. Mandarin cuisine,
		an elaborate style arising from the imperial days, is often
		intricately decorated with vegetables carved into flowers,
		animals, and designs. In another northern dish, Mongolian hot
		pot, diners cook their own meats and vegetables in a large
		boiling pot of flavorful broth at the table. Other popular
		Mandarin foods are pan-fried pot stickers, garlic and scallion
		Mongolian beef, and beggar's chicken.

	Shanghai Cuisine - duckThe Shanghainese have mastered the arts of
		braising and stewing so full-bodied flavors commingle on the tongue.
		Generally considered the cuisine of China is southeastern region
		of Zhejiang Province, the sauces tend to be rich due to slow cooking
		techniques and reduction of sauces. The area is also known for
		preserving food by pickling vegetables and curing meats.
		Noodle products are heartier as in Shanghai noodles.
		The region is sherry-colored wine, Shao Xing, is exported worldwide
		and is an important ingredient in many dishes. Popular regional
		dishes are cold appetizer dishes such as drunken shrimp, and wine
		chicken, stewed "lion's head" meatballs, sea cucumber with shrimp
		roe, and pickled greens with pork.

	Sichuan Cuisine - Chili peppers and red peppercorns are used in Sichuan
		(Szechuan in Cantonese) cooking to stimulate the taste buds and
		counter the bitter cold of winter. Sichuan dishes are considered
		spicy, although the heat is not immediate, it can creep up on you.
		Through pickling and salt-curing, the vegetables and meats of this
		region are preserved to last through the harsh winter. The combined
		flavors of vinegar with sweetly fried food originated in this central
		western region. Well known Sichuan dishes are Szechuan beef,
		stir-fried green beans, cold noodles with peanut sauce, and spicy
		stir-fried Ma-Po tofu. Go to Szechuan Style Cuisine to read more.

	Hunan Cuisine - hunan porkThe food from Hunan is hot, hot, hot. It's often
		difficult to distinguish Hunan from Sichuan cuisine, as many
		Chinese restaurants in North America tend to serve both regional
		styles side-by-side. The cuisines dovetail nicely as the two
		provinces also are neighbors in Chinaís heartland. The Hunanese
		use preserved basics such as hearty oils, garlic, and chili-based
		sauces. The stir-fried meats are often seared prior to stir-frying,
		creating sauces and dishes that exude comfort. Popular dishes
		from Hunan are orange beef or chicken, spicy eggplant in garlic
		sauce, and hot crispy fish.