Cuisine | Flavor | Seasoning | Popular Dish Example |
| Sichuan (Chuan Cuisine) | Hot, spicy and numb | Chili pepper, Sichuan pepper, garlic, star anise, bean chili paste | Mapo tofu, Kung po chicken, Sichuan hotpot, Dandan noodle |
| Shandong (Lu Cuisine) | Tender, crispy, salty, favoring braising and seafood | Onion, ginger, and garlic, vinegar and soy sauce | Broth assorted, Sweet and sour crap, and Yiping tofu |
Jiangsu
(Su Cuisine)
| Light, refresh and tender | Emphasize the natural flavors with very few seasonings | Nanjing pressed duck, Crispy dumplings, and Steamed fish |
Zhejiang
(Zhe Cuisine) | Fresh, tender, smooth and fragrance | Bamboo shoot, vinegar and sugar | West Lake braised fish, Shrimps in Longjing tea, Dongpo pork and Beggar chicken |
| Guangdong (Yue Cuisine) | Light, tender and refresh. Flavoring braising and stewing with various sauces | Sugar, spiced salt, rice wine, anise, ginger, oyster sauce, and fish sauce | Steamed mandarin fish, white cut chicken,Wonton, Spring roll, Egg custard tarts |
| Fujian (Min Cuisine) | Light, with sweet and sour flavor. | fish sauce, shrimp paste, and Shacha sauce | Monk jump over the wall, Fish balls in clear soup |
| Hunan (Xiang Cuisine) | Hot, sour, and spicy | Chili pepper, star anise, peppercorns, fennel | Crispy duck, Orange beef, and Dong'an chicken |
| Anhui (Hui Cuisine) | Soup thick and heavy | Heavy oil, wild mountain plants | Li Hongzhang stew, Bamboo shoots cooked with Sausage and dried mushroom |
