Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora, Chinese cuisine has influenced many other cuisines in Asia, while alterations made to cater the local North American palate with its merging alongside other cuisine elements in the continent evolved into a new Chinese/American cuisine separate from that of China and the rest of Asia.
The most praised "Four Major Cuisines" are Chuan, Lu, Yue and Huaiyang, represents West, North, South and East China cuisine correspondingly.
Sichuan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.
Shandong cuisine is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions. It is derived from the native cooking style of Shandong, a northern coastal province of China. Shandong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables.Cantonese Cuisine
Cantonese cuisine comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the large number of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine.
Huaiyang cuisine is one of the traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers, and centered upon the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine—to a point where it is considered to be amongst one of the Four Great Traditions that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.