Chinese cuisine is very important in their culture. It not only showcases the flavors of China but also the different regions that they originated from. Two particular styles of cooking that sometimes get confused with one another is Szechuan and Hunan. They seem similar but they have particular differences that you might not pick up on right away.

Here's the breakdown:

Szechuan cuisin (sometimes also known as Sichuan) is a style of Chinese cooking originating in the Sichuan Province of southwestern China. This region is famous for their pungently, spicey flavors. There is usually a generous amounts of garlic and chili peppers in this dish along with citrus like spices that could produce a "tingly-numbing" senations in the mouth. This dish also pairs well with peanuts, sesame paste and ginger that can give it a more dynamic taste. Szechuan's flavor is known more for it's sweet and spicey taste rather it being just hot.

Hunan cuisin (also known as Xiang) originated in the Xiang River region and the Western Hunan Province. This style also has a "hot tongue numbing" seasoning known as 'mala'. It, too, has a lot of garlic and chili pepper with the addition of shallots. Though, it may seem like it is similar to Szechuan, Hunan is more for dry and purely hot with an oiler taste. Even though it's a more plain flavor there still is a range of fresh ingredients used that changes seasonally to combate with the weather around the region.

Who knew that cooking could be so regional!?! Come back and learn more as we unpack the Windchimes menu and find out more history where these food favorites comes from. 

Do you have a favorite? Did you even know the difference between the two? Come into WIndchimes today and try both out and see which one you like better!

Bok Choy is an amazing vegetable not only is it tasty but it is packed with vitamins and anti-cancer properties.

Bok Choy is a cruciferous vegetable along with kale, brussel sprouts, cabbage, turnips and collard greens.  Bok Choy has potassium, Vitamin A, calcium, Vitamin b-6, magnesium, iron, and vitamin C. Cruciferous vegetables have glucosinolates. This Glucosinolate is a sulfer containing compound and benefits humans in a variety of ways.These are sulfur-containing compounds that have been found to benefit human health in a variety of ways.

The glucosinolates found in cruciferous vegetables gets converted to isothiocyanates in the body which fights cancer. The Folate found in Bok Choy helps with cell synthesis and repair and the Selenium helps with the liver enzyme function to help detoxify the body from Cancer compounds. Bok Choy also is a major player in bone heath. Phosphorus and calcium are both important in Bone structure and vitamin k helps the body absorb calcium. Bok Choy lowers blood pressure and maintains a healthy heart. It also helps to heal the skin and protect the skin from harmful radiation. -MedicalNewsToday

Why am I not eating Bok Choy everyday? in fact why am I not eating Windchimes everyday??!  Come into Windchimes and feast on one of our Szechuan dishes which are served with your choice of protein and Bok Choy.  And look at that... It's Lunch time already!