There are two main classifications of Chinese cuisine based on geographical locations and cooking styles. There are four famous regional cuisines in China, which are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine and Sichuan cuisine. Although less available in the West, Shandong cuisine is often considered to be one of the most influential cooking styles in Chinese culinary history. Many Western Chinese restaurants have adopted a Cantonese style of cooking because most Chinese emigrants from Guangdong moved to the United States and Europe in the 19th century.
Anhui cuisine is derived from the native cooking styles of people living in the Huangshan Mountain region of China. Since the number of foreign Chinese in Guangdong accounts for 60%, most of the world's Chinese restaurants focus mainly on Yue cuisine. Its cuisine is the most eclectic and incorporates the refined cuisine of palatial kitchens and the province of Shandong (where classic Chinese cuisine originated), as well as Mongolian and Muslim dishes. The main cooking techniques are steaming, stewing, frying, in-line skating, blasting, boiling, simmering, especially with starch and stir-fries, usually in Sichuan cuisine.