The 34 provincial divisions of China

Municipality · Beijing

Beijing (imperial-style roast duck, jiaozi, zhajiangmian)

Municipality · Tianjin

Tianjin (goubuli baozi, jianbing, mahua fried dough)

Province · Shijiazhuang

Hebei (lamb, wheat noodles, donkey-meat sandwiches in the south)

Province · Taiyuan

Shanxi (vinegar in everything, hand-pulled noodles in dozens of shapes, lamb)

Autonomous region · Hohhot

Mongolian (lamb hot pot, hand-grabbed mutton, milk tea, dairy)

Province · Shenyang

Dongbei (heavy stews, dumplings, pickled cabbage, lamb skewers, rural Manchurian dishes)

Province · Changchun

Dongbei + Korean (Yanbian Korean Autonomous Prefecture has a distinct Korean-Chinese cuisine)

Province · Harbin

Dongbei + Russian-influenced (red sausage, Harbin beer, Russian-style bread, dill, paprika)

Municipality · Shanghai

Shanghainese / Benbang (sweet-savoury, soy-braised pork, hairy crab in autumn, soup dumplings)

Province · Nanjing

Jiangsu / Huaiyang (refined knife work, sweet-savoury, Yangzhou fried rice, Lion's Head meatballs)

Province · Hangzhou

Zhejiang (light, fresh, seafood-leaning, Hangzhou's West Lake fish, Ningbo's tang yuan)

Province · Hefei

Anhui (mountain herbs, stinky mandarin fish, hairy tofu, slow-cooked stews)

Province · Fuzhou

Fujian / Min (Buddha Jumps Over the Wall, fish ball soup, peanut sauces, Hokkien noodles)

Province · Nanchang

Gan (heavy chilli, dried-pepper-driven, river fish, fermented vegetables)

Province · Jinan

Shandong / Lu — the foundational northern-banquet cuisine; soy-led, high-stock, refined seafood; defines what Beijing and Tianjin cooking inherited.

Province · Zhengzhou

Henan / Yu (sour soup, lamb soups, hand-pulled noodles, hui mian)

Province · Wuhan

Hubei / E (re gan mian dry-noodles, freshwater fish, lotus root soup, duck-neck snacks)

Province · Changsha

Hunan / Xiang (chilli-driven, smoked, fermented; differs from Sichuan in using fresh and dry chillies rather than oil and Sichuan pepper)

Province · Guangzhou

Cantonese / Yue (the world's most exported Chinese cuisine; dim sum, char siu, white-cut chicken, slow-simmered soups)

Autonomous region · Nanning

Guangxi (Guilin rice noodles, sour-soup fish, Zhuang sticky-rice dishes, Vietnamese-influenced border cuisine)

Province · Haikou

Hainanese (Wenchang chicken, Hainan-style seafood, coconut-based dishes)

Municipality · Chongqing

Chongqing hotpot — numbing-spicy beef tallow base with tripe, brain, and lotus root; xiaomian (small noodles) for breakfast

Province · Chengdu

Sichuan / Chuan (numbing-spicy with Sichuan pepper, mapo tofu, kung pao chicken, dan dan noodles, dry-pot, hotpot)

Province · Guiyang

Guizhou (sour fish, fermented chilli, glutinous rice cakes, Miao and Dong minority specialities)

Province · Kunming

Yunnan (cross-bridge rice noodles, wild mushrooms, Dai-style barbecue, ham, goat cheese, coffee)

Province · Xi'an

Shaanxi (biang biang noodles, Roujiamo Chinese hamburger, paomo lamb soup, persimmon cakes)

Province · Lanzhou

Lanzhou hand-pulled beef noodles, lamb skewers, niangpi cold noodles, Hui Muslim halal cuisine throughout

Autonomous region · Yinchuan

Ningxia (Hui Muslim halal — hand-pulled noodles, lamb dishes, eight-treasure tea, gou qi wolfberry-themed sweets)

Autonomous region · Ürümqi

Uyghur (lamb pilaf, hand-pulled laghman noodles, dapanji big-plate chicken, naan-style bread, kebab skewers)

Autonomous region · Lhasa

Tibetan (tsampa roasted barley flour, butter tea, momo dumplings, yak meat and cheese, thukpa noodle soup)

Province · Xining

Qinghai (Tibetan-influenced — yak meat, butter tea, tsampa — plus Hui Muslim halal noodles and lamb)

SAR · Hong Kong

Cantonese (yum cha, char siu, wonton noodles, milk tea, egg waffles, plus the most concentrated international dining scene in greater China)

SAR · Macau

Macanese (Portuguese-Cantonese fusion — African chicken, minchi, Portuguese egg tart, baccalhau salt cod) plus Cantonese cooking