Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe.
Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, and they are: Anhui (Hui 徽), Cantonese (Yue 粵), Fujian (Min 閩), Hunan (Xiang 湘), Jiangsu (Su 蘇 or Yang 揚), Shandong (Lu 魯), Szechuan (Chuan 川), Zhejiang (Zhe 浙).
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