Sichuan cuisine is famed for its “Ma La” or numbing spiciness, but it is also celebrated for its variety of flavors—spicy, floral (Sichuan peppercorn), salty, sour, sweet, bitter, and smoky. Often, these flavors are combined in a single dish, creating a complex and rich culinary experience that stimulates all the senses.

Cantonese cuisine shines with its succulent roasted duck, sweet and savory char siu, and crispy roasted pork belly. Beyond these delights, the dim sum experience, with its handmade prawn dumplings, siu mai, and xiao long bao, offers a treasure trove of flavors and textures, showcasing the artistry and tradition of Cantonese cooking.