Anhui cuisine is derived from the native cooking styles of the huangshan mountains region in china and is similar to jiangsu cuisine,but with less emphasis on seafood and more on a wide variety of local herbs and vegetables.anhui province is particularly endowed with fresh bamboo and mushroom crops.
One of the most famous dishes in fujian cuisine is buddha jumps over the wall,a comples dish making use of many ingredients,including shark's fin,sea cucumber,abalone,and shaoxing wine,contains over 30 ingredients.
Jiangsu cuisine consists of the styles of yangzhou,nanjing,suzhou and zhenjiang dishes,it is derived from the native cooking styles of jiangsu province,china.in general,jiangsu cuisine's texture is characterised as soft.it tends to have a sweet side to it and is almost never spicy.in contrast to some cuisines of china.
Cantonese cuisine comes from guangdong province in southern.its prominence outside china is due to the great numbers of early emigrants from guangdong.cantonese chefs are highly sought after thoughout china.when westerners speak of chinese food,they usually refer to cantonese cuisine.
The su cuisine's characteristics includes the strict selection of ingredients according to the seasons,emphasis on the matching colour and shape of each dish and emphasis on using soup to improve flavour.it tends to have a sweet side to ir and is almost neverspicy,in contrast tot some cuisines of china.
Guangdong has long been a trading port and many imported foods and ingredients are used in cantonese cuisine.besides pork,beef and chicken,cantonese cuisine incorporates almost all edible meats.many cooking methods are used,with steaming and stir frying being the most favoured due to their convenience and rapidity.