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Szechwan foods have bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.
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Beijing cuisine is also known as Jing cuisine. It's like a conbination of many kinds of Chinese food cause Beijing is the capital of China.
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The flavours of a finished Cantonese dish should be well balanced and not greasy. Spices are used in modest amounts to avoid overwhelming the flavours of the primary ingredients
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Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices are limited. Lamp is the most popular meat in this cuisine.
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Shanghai cuisine takes color, aroma and taste as its elements, and emphasizes in particular the use of seasonings, the quality of raw materials and original flavors.
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Northeastern foods are famous for sauerkraut and braising. It relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons.