While Westerners often think of Chinese food as one distinct cuisine, it is, in fact, comprised of several distinctly different regional styles of cookingThe spread of traditional Chinese food began with Cantonese style cooking from the south of China and this style includes many of the more instantly recognisable Chinese dishes such as stir-fries, sweet and sour and chop suey. In recent years, Northern style and spicier food from Szechuan and Shanghai have become better known and understood outside of China. Read more