1. 川菜 chuān cài (四川菜系 sì chuān cài xì)
Sichuan (spelled Szechuan in the once common Postal Romanization), is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn and zhitianjiao. Peanuts, sesame paste and ginger are also prominent ingredients in this style.
Some Famous Dishes:
* Diced Chicken with Dried Chilli （宫保鸡丁 gōng bǎo jī dīng)
* Twice Cooked Pork (回锅肉 huí guō ròu)
* MaPo Tofu (麻婆豆腐 máo pó dòu fu)
* Pork Lungs in Chili Sauce (夫妻肺片 fū qī fèi piàn)
2. 鲁菜 lǔ cài (山东菜系 shān dōng cài xì)
Shandong Cuisine is commonly and simply known as Lu cuisine. With a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in North China. However, it isn't so popular in South China. Shandong Cuisine is featured by a variety of cooking techniques and seafood. The typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken. Various Shandong snacks are also worth trying.
Some Famous Dishes:
* Braised Intestines in Brown Sauce (九转大肠 jǐu zhuǎng dà cháng)
* steamed porgy in clear soup (清蒸加吉鱼 qīng zhēng jiā jí yú)
* sweat and sour carp (糖醋鲤鱼 táng cù lǐ yú)
3. 苏菜 sū cài (江苏菜系 jiāng sū cài xì)
Jiangsu cuisine, also known as Su Cuisine for short, is one of the major components of Chinese cuisine, which consists of the styles of Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is very famous all over the world for its distinctive style and taste. It is especially popular in the lower reach of the Yangtze River. Typical courses of Jiangsu cuisine are Jinling salted dried duck, crystal meat, clear crab shell meatballs, Yangzhou steamed Jerky strips, triple combo duck, dried duck.
Some Famous Dishes:
* large meatball (狮子头 shī zi tóu)
* Sand Perch in Lotus Leaf (荷包鲫鱼 hé bāo jǐ yú)
* Nanjing Pressed Salted Duck (南京板鸭 nán jīng bǎn yā)
4. 湘菜 xiang1 cai4 (湖南菜系 hú nán cài xì)
Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, there are varied ingredients for Hunan dishes.
Some Famous Dishes:
* Steamed Multiple Preserved Hams (腊味合蒸 là wèi hé zhēng)
* Chilli Fish Head (剁椒鱼头 duò jiāo yú tóu)
* Shredded Pork with Vegetables (农家小炒肉 nóng jiā xiǎo chǎo ròu)
* Mao's Stewed Pork (毛氏红烧肉 máo shì hóng shāo ròu)
5. 徽菜 huī cài (安徽菜系 ān huī cài xì)
Anhui cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Huangshan Mountains region in China and is similar to Jiangsu cuisine, but with less emphasis on seafood and more on a wide variety of local herbs and vegetables. Anhui province is particularly endowed with fresh bamboo and mushroom crops.
Some Famous Dishes:
* Braised Masked Civet (红烧果子狸 hóng shāo guǒ zi lí)
* Pheasant braised in snow vegetables (雪冬烧山鸡 xuě dōng shāo shān jī)
* Steamed partridge (清蒸石鸡 qīng zhēng shí jī)
6. 闽菜 mǐn cài（福建菜系 fú jiàn cài xì）
Fujian cuisine is a Fujian coastal region. Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized. Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma and texture of seafood and other foods. Fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling.
Some Famous Dishes:
* Buddha Jumps Over The Wall (佛跳墙 fó tiào qiáng)
* Fried Taiji Prawns (太极明虾 tài jí míng xiā)
* Pork in Lychees (荔枝肉 lì zhī ròu)
7. 粤菜 yuè cài (广东菜系 guǎng dōng cài xì)
Hong Kong and Guangdong Cuisine
The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means 'drink tea'. Cantonese style is the unique and charm dishes, which enjoy a long history and a good reputation both at home and abroad. It is common with other parts of the diet and cuisine in Chinese food culture. Back in ancient times, and the Central Plains on Lingnan Yue Chu family has close contacts. With the changes of dynasty historically, many people escaped the war and crossed the Central Plains, the increasing integration of the two communities.
Some Famous Dishes:
* baked chicken in salt (盐焗鸡 yán jú jī)
* Bergamot ribs (佛手排骨 fó shǒu pái gǔ)
* Kylin Weever (麒麟鲈鱼 qí lín lú yú)
8. 浙菜 zhe4 cai4 （浙江菜系 zhe4 jiang1 cai4 xi4）
Zhejiang cuisine is one of the Eight Culinary Traditions of China, derives from the native cooking styles of the Zhejiang region. The dishes are not greasy, having but instead a fresh, soft flavor with a mellow fragrance.
Some Famous Dishes:
* West Lake Vinegar Fish （西湖醋鱼 xī hú cù yú）
* beggars' chicken （叫花鸡 jiào huā jī）
* Dongpo pork （东坡肉 dōng pō ròu）
