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Cantonese cuisine, originating from the Guangdong province, is known for its subtle flavors, emphasis on freshness, and use of light seasonings. Popular dishes include sweet and sour pork and Cantonese-style steamed fish. In contrast, Szechuan cuisine from the Sichuan province is known for its bold, spicy flavors and the use of ingredients like Sichuan peppercorns and chili peppers. Dishes such as Mapo Tofu and Kung Pao Chicken are staples in Szechuan cuisine.