According to a Chinese friend, Chinese cuisine is divided into 16 different major cuisines.
Sichuanese (Szechuanese) cuisine
And these don't even include American Chinese food and Taiwanese food. I'd like to know more about the difference of these 16 regional cuisines and where in New York City can you get them.
I know we can get pretty authentic Cantonese, Shanghainese, Foochownese (which is only a part of Fujian), and Sichuanese here in New York.
Please share your knowledge, suggestions, and opinions.