Sichuan cuisine
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Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing.
Kung Pao chicken
A chili hot pot characteristic of Sichuan cuisine
Image: Mayishangshu
Image: Sichuan signature spicy bon bon chicken
American Chinese cuisine
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American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
A Chinese American restaurant in the Hưng Yên province, Vietnam
Theodore Wores, 1884, Chinese Restaurant, oil on canvas, 83 x 56 cm, Crocker Art Museum, Sacramento
A Chinese buffet restaurant in the United States
Carryout Chinese food is commonly served in a paper carton with a wire bail, known as an oyster pail.