Anhui cuisine is derived from the native cooking styles of the people located in the Huangshan Mountains region in China.
Cantonese cuisine incorporates almost all edible meats, including chicken feet, duck’s tongue, snakes and snails.
Fujian cuisine is influenced by its coastal position and mountainous terrain, and ingredients such as woodland mushrooms, bamboo shoots, fish, shellfish and turtles are used regularly.
Szechuan cuisine, it is known for being purely hot as opposed to the searing, numbing heat of Szechuan cooking.
The food in Jiangsu cuisine is known as being soft, but not to the point of falling apart, the meat tastes tender but wouldn’t separate from the bone when picked up.
Shandong cuisine consists of two predominant styles: Jiaodong, characterized by light seafood dishes; and Jinan, a style that features the use of soup in its dishes.
Szechuan cuisine is renowned for its use of bold flavors; chili, garlic and Szechuan pepper are used liberally throughout the dishes.