Within China there are lots of regional cuisines. Everyone's heard of the Cantonese, Hunan and Sichuan styles tout by Chinese restaurants in the U.S. Take for example Sichuan Food. Sichuan is famous for its spicy food, but there is a enormous range of flavors and styles throughout the province and describing them all as "spicy" is like describing all Italian pasta dishes as "wheat-flavored".Another way to classify Sichuan food is by style or flavor which can cut across the provinces of Sichuan and Chongqing. There are a lot of signature styles that are considered "Sichuan".
The name "Yu Xiang" means "fish-flavored" in Chinese, which is the odd because there is no fish at all in it. Another flavor is Gong Bao, also known in the U.S. as "Kung Pao", means "Sichuan-flavored".
One of the most popular Chinese food dishes in America is Tang Cu or "Sweet and Sour". This is flavors that combine garlic, ginger and peanuts with the tingling, numbing huajiao peppercorns native to Sichuan.
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