Anhui
	Anhui Dishes consist of South Anhui, Yanjiang and Huai Bei Dishes. Typical dishes are Smoked Duck, Feiwang Fish with Milk, Wenzheng Bamboo's Shoots.

Beijing
	Beijing dishes have both Shangdong Style and local styles, royal dishes, Islamic dishes, and Tan Family dishes.  Some typical dishes are roast duck, sliced mutton, and braised Shark's fin.

Sichuan
	The origin of Sichuan Cuisine can be traced back to the Qin and Han Dynasties, although its recognition as a distinct regional system took place only in the Song Dynasty. The raw materials are delicacies from land and river, edible wild herbs, and the meat of domestic animals and birds. Masterly used cooking techniques are saute, stir fry without stewing, dry braise,PAO (soak in water) and Hui (fry then braise with cornflour sauce). Sichuan Cuisine is famous for its distinct and various flavors, the most outstanding ones are fish flavors, pepper powder boiled in oil, strange flavor and sticky-hot. Famous dishes are fried diced chicken with chilli sauce, Zhang Tea Duck, Mapo bean curd, chafing dish with pig's stomach, and cabbage in boiling water.

Huai Yang
	Su or Huai Yang Cuisine began during the Pre-Qin Period, becoming very famous during the sui and Tang dynasties, and was recognized as a distinct regional style during the Ming and Qing dynasties. Raw materials include fresh and live aquatic products. The carving techniques are delicate, of which the melon carving technique is especially well-known. Cooking techniques: stew, braise, roast, simmer etc. The flavor of Huai Yang cuisine is light, fresh and sweet. Famous dishes are stewed crab with clear soup, long boiled dry shredded meat, duck triplet, crystal meat, squirrel with mandarin fish, and Liangxi crisp eel.

Guangdong
	Yue cuisine, whose recipes appeared in the literature of the Han, Wei, South and North Dynasties (220-587), became famous both at home and abroad at the beginning of the 20th century. Various unusual materials are used, cooking techniques include SHAO (boil, then fry in oil), BAO (cook with a special kind of boiler), soft fry in oil, soft stir-fry, and steam in clear soup. the general flavour is light and fresh. Famous dishes are roast suckling pig, snake meat with juice, Dongjiang salted chicken, shark's fin with brown sauce, White Cloud pig's foot, fish belly in clear soup, fried shrimp, bird's nest with wax gourd.

Hunan
	Hunan Dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Typical dishes are Dong'an fledgling chicken, hot-spiced and peppered fledgling chicken, steamed pickled meat, lotus seed with rock candy and mutton soup with tortoise.

Zhejiang
	Zhejiang Dishes consist of dishes from Hangzhou, Ningbo, Shaoxing and Wenzhou. Typical dishes are West Lake carp with vinegar sauce, Dragon well shrimp, Huofang with honey, and West Lake water shield soup.

Shandong
	Shandong cuisine can be traced back to the Spring and Autumn period. It was quickly developed in the South and North Dynasties, and was recognized as an important style of cooking in the Qing Dynasty. The raw materials are mainly domestic animals and birds, sea food and vegetables. The masterful cooking techniques include BAO (quick fry), LIU (quick fry with cornflour), PA (stew braise), roast, boiling, using sugar to make fruit, crystallizing with honey. Condiments such as sauce paste, fistulous onion and garlic are freely used, clear soup and milk soup are masterly used to add freshness to the dishes.; Famous dishes are braised abalone with shells, fried sea cucumber with fistulous onion and fragrant calamus in milk soup. The dishes are tasty and fresh.

Fujian
	Fujian Dishes consist of Fuzhou, South Fujian and Western Fujian dishes. Typical dishes are Buddha-jumping-over-the-wall, flaked spiral shell lightly pickled in rice liquor, mussels quick-boiled in chicken broth.

Medicinal
	Medicinal dishes are cooked with edible medicinal herbs. They are delicious while at the same time have health healing effects.  Typical dishes are stewed squab with American ginseng and Chinese caterpillar fungus, steamed calipash with ginseng, and beef tendon stewed with seeds of Chinese wolfberry. (Source: www.chinavista.com)