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Chinese food is such a large category of cuisines that I have to break it up a bit. You could eat for decades across China, and never sample it all! The delicious dozen provincial cuisines start with the Great Eight: Cantonese, Sichuan, Anhui, Shandong, Fujian, Jiangsu, Hunan and Zhejiang. The two provincial cuisines include Xinjiang and Mongolian. One is its own form, but has been “assumed” by China: Tibetan.