Chinese cuisine encompasses a vast range of cooking traditions and flavours based on distinct regions within China. In India, Sichuan and Cantonese are two popular regional Chinese styles available. For Chinese food lovers looking to move beyond generic offerings like Manchurian and Fried Rice, it is rewarding to explore these two regions that make extensive use of chili, garlic, vinegar and other strong seasonings. Read on as we demystify their origins, ingredients, signature dishes and where to best sample them in India.
Sichuan Cuisine – Spicy and Bold
Originating from China’s Sichuan Province, this cuisine relies heavily on chili peppers complemented by aromatic Sichuan peppercorns. The result is a tantalizing numb-spicy flavour profile. Oils and sauces are also used liberally to create an intense combination of sweet, sour and salty tastes. Standout Sichuan preparations include Kung Pao Chicken, Mapo Tofu, Twice Cooked Pork and Tea Smoked Duck.
In India, Mainland China remains a favourite for authentic Sichuan flavours complemented by efficient service and classy ambience. Their Chili Chicken and Gong Bao Prawns pack a spicy punch diners keep coming back for. Massive portions, wallet-friendly rates and extensive options make Ping Pong Oriental another top spot for feasting on Chili Basil Fish, Chicken in Sichuan Sauce and Dan Dan Noodles. The newly launched Crazy Wok offers Sichuan specials in casual street-style formats.
Cantonese Cuisine – Subtle and Diverse
In contrast to Sichuan’s fiery personality, Cantonese cuisine focuses more on bringing out the natural flavours of high quality ingredients through quick stir-frying, precise cooking times and subtle additions like soy, rice wine and sesame oil. Dim sum dumplings, wholesome soups and roasted meats take centrestage here. Must-try Cantonese classics feature Crispy Chilli Chicken, Sweet and Sour Pork, Claypot Rice and an array of delicate dim sum.
For authentic Cantonese fare in India, Yauatcha leads with critically acclaimed dim sum complemented by contemporary presentations like Venison Puff and Chili Salt King Prawns. Royal China and Peony also boast excellent renditions of Honey Chilli Potatoes, Singaporean Chilli Crab and other flavour-packed offerings. The newly opened Mott 32 at the Bombay Stock Exchange makes luxury Cantonese the star through premium ingredients and visually stunning dishes.
Sichuan vs Cantonese: Key Differences
– Cantonese focuses more on preserving natural flavours through quick cooking and subtle seasonings while Sichuan amps it up with spicy chili and numbing Sichuan peppers.
– Cantonese cuisine has a huge range of dim sum dumplings which play a minor role in Sichuan cooking.
– Roast meats and seafood play a bigger role in Cantonese food while Sichuan highlights bolder flavours through pungent sauces and spices.
– Quick frying and stir-frying are more common in Cantonese while braises, boiling and smoking balance out the Sichuan repertoire.
The best of both worlds
For Chinese food lovers in India, it is a great time to explore both Sichuan and Cantonese cuisines beyond the usual chicken manchurian and fried rice. Regional restaurants like Mainland China, Yauatcha and others are bringing authentic preparations to major cities. From subtle dim sum and wok-tossed seafood to spicy Kung Pao classics, it is possible to savour a diverse range of Chinese flavour profiles without the need to board a flight. Whether you prefer it fiery or mild, pungent or delicate, regional Chinese cooking has something to impress every palate.
Conclusion
China’s immense regional diversity translates into a wide range of flavours, ingredients and cooking techniques waiting to be discovered by adventurous eaters. In India, Cantonese and Sichuan restaurants are making regional specialities easily accessible across cities. As you let your tastebuds roam beyond Manchurian and Fried Rice, who knows what new favourite you might uncover? Tell us your hits and misses while navigating regional Chinese cuisines in India.
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