Chinese cuisine

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Cantonese - Huaiyang - Shandong - Szechuan

Anhui - Cantonese - Fujian - Hunan
Jiangsu - Shandong - Szechuan - Zhejiang

Beijing - ImperialAristocratTianjin

ChaozhouGuizhou - HubeiJiangxi
HainanHakka - Henan - Northeastern
Shaanxi - Shanghai - Shanxi
Hong Kong - Macanese - Yunnan
Tibetan (Xizang) - Xinjiang (Uyghurs)

Taiwanese

Australia – Britain - BurmaCanadaCaribbean
Philippines – Germany – IndiaIndonesia
JapanKorea - MalaysiaPakistan - Peranakan
PerúSingapore – Thailand
Vietnam – United States

Buddhist - Islamic

Main dishesDesserts – Bread
Drinks – Noodles – Condiments

Stir fryingDouble steamingRed cooking

Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. Where there are historical immigrant Chinese populations, the style of food has evolved – for example, American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates. In recent years, connoisseurs of Chinese food have also sprouted in Eastern Europe and South Asia. The culinary Michelin Guide has also taken an interest in Chinese cuisine, establishing Hong Kong and Macao versions of its publication.

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