Anhui Cuisine
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 similar to Jiangsu cuisine.

Combining elements of cooking from northern Anhui, south-central Anhui, and the Hui-speaking areas of southern Anhui, Anhui cuisine is known for its use of wild game and herbs, both land and sea, and comparatively unelaborate methods of preparation. Chefs pay more attention to temperature in their cooking and are good at braising and stewing. In contrast, fry and stir-fry methods are much less frequently used in Anhui cuisine, while the method of cooking utilizes oil. Anhui cuisine is consisted of three styles: Yangtze River region, Huai River region, and southern Anhui region.

Some famous dishes include:
Stewed soft shell turtle with ham
Steamed stone frog
Bamboo shoots cooked with sausage and dried mushroom
Li Hongzhang Hodge-Podge

Beijing (Mandarin) Cuisine
Beijing cuisine has been influenced by culinary traditions from all over China.

Cantonese (Guangdong) Cuisine
Of the various regional styles of Chinese cuisine, Cantonese is the most well-known outside of China.

Fujian Cuisine
Fujian cuisine is famed for using seafoods, and for the visual presentation of its dishes.

Hunan Cuisine
Hunan cuisine is known for its hot spicy flavor, deep color and being dry hot, or purely hot. Hunan dishes are often more oily and look darker than Szechuan dishes.

Jiangsu Cuisine
Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart.

Shangdong Cuisine
Shangdong cuisine is characterized by seafood, with light tastes, also famed for its soup and utilizing soups in its dishes.

Shanghai Cuisine
Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are "drunken" with spirits and are briskly cooked/steamed or served raw. The use of sugar is common.

Szechuan (Sichuan) Cuisine
Szechwan (Sichuan) cuisine is known for being hot and numbing, because of the common ingredient Sichuan peppercorn, chilli, ginger and spicy herbs. This emphasis on spice may derive from the region's warm, humid climate.

Zhejiang Cuisine
Zhejiang cuisine is characterized in poultry, freshwater fish, seafood, and the utilization of bamboo shoots.