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Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties.
Regional cultural differences vary greatly within China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions : Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. There is also Huaiyang Cuisine, a major style and even viewed as the representation of the cuisine.
Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with eight regional styles as the Ten Great Traditions. There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively.
However, there are only Four Great Traditions are well-known by people. The most famous dish tradition among the Four Great Tradition is Sichuan. The other three dish traditions are Cantonese£¬Jiangsu and Shandong.