China is split into many different regions for different styles of food. In much of the West, muslim food is abundant, in the North, Mongolian food and “Northern fo
od”. Tibetan Food in the Southwest, and what is called “minority food” in the South. Apart from these cuisines, there are eight major traditional cuisines. Each have their own style of cooking or vari
ations of ingredients. Sichuan (Chuan), Hunan, Anhui, Fujian, Guangdong (Cantonese), Zhejiang, Shandong, and Jiangsu. These have been outlined on this map for clarity.
