-- China’s vast territory and long history have given birth to distinct regional cuisines over the centuries. The precise number of regional cuisines in China is still under dispute, but experts agree on at least four. Sichuan, Shandong Guangdong (Cantonese ), and Jiangsu-Zhejiang.
-- It is well-known for its hot and pungent flavoring. A Sichuan dish can be hot, sweet, sour, salty, or tongue-numbing
-- The most representative of Shandong cuisine is, perhaps, Beijng Roast Duck. Beijing Roast Duck is prepared from specialty-bred Beijing crammed duck with a unique roasting process which gives it a perfect combination of color, aroma, taste, a crisp thin skin, and a delicious flavor.
-- Cooked snake is considered a delicacy. The most famous snake dish is the Dragon and Tiger Locked in battle, in which cobra, leopard cat, and over twenty spices are used.
-- Some of its best-known dishes are Crystal Pork, Braised Shark Fin Brown Sauce, Simmered Pork Head, Eel and Crab Meat in Crab Shells, and West Lake Fish in Vinegar Sauce.