川菜 (chuān cài): Sichuan cuisine. Another regional Chinese cuisine known for its bold flavors but with a focus on numbing spice.
粤菜 (yuè cài): Cantonese cuisine. A regional Chinese cuisine known for its delicate flavors and emphasis on fresh ingredients.
麻辣火锅 (má là huǒ guō): Spicy hot pot. A popular dish often associated with both Sichuan and Hunan cuisines, featuring a spicy and numbing broth for cooking various ingredients.