The fusion version of Chinese food bears little resemblance to the authentic cuisine of China. Similar to how Indian food varies from one region to the next, Chinese food is diversified as well. While Cantonese cuisine is sweet, Sichuan is spicy and Shangdong is crispy and tangy. The Chinese use ingredients like chow sum, bok choy, watercress, Sichuan pepper, ma po tofu and more in their food. Whereas capsicum, cabbage, carrots, baby corn, black peppercorn, vinegar, and soya sauce are used in Indian Chinese food doused with sauces like Oyster, Szechwan, Black Bean, Hoisin, Sweet and Sour and the like. The most common culinary styles in Indian Chinese include Szechwan which is a fiery red sauce and Manchurian which is a sweet and salty brown sauce. And with its fiery flavors, Indian Chinese cuisine is now taking the world by storm.