Sichuan cuisine is characterized by spicy, numbing, fragrant, and savory flavors, making frequent use of Sichuan peppercorns and chili peppers (e.g., mapo tofu). Cantonese cuisine emphasizes light, fresh, and natural flavors, excelling in seafood and dim sum (e.g., roasted goose, shrimp dumplings). Hunan cuisine focuses on spicy, hot, and tangy tastes, featuring cured meats and stews/braised dishes (e.g., chopped chili fish head, stir-fried yellow beef), each with distinct regional charms.