se selection of food varying from region to region. The local dishes can be broken into as many as ten different categories. The four main specialties are Cantonese, Sichuan, Huaiyang, and Shandong. In America, these specialties are altered by adding butter, sugar, salt, oil and many other ingredients that are not included in the original recipes that make them unhealthy. For instance, Sichuan is the type of authentic Chinese food with which we may be most familiar. It includes dishes like Kung Pao Chicken and Twice Cooked Pork. Spicy, garlicky flavors are used in the cooking process, which can include frying and braising. (CITE) The original dishes incl
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