Chinese cuisine as described in Wikipedia
 

"Regional cultural differences vary greatly within China, giving rise to the different styles of food across the nation.

Traditionally there are eight main regional cuisines, or Eight Great Traditions (八大菜系): Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang.

Sometimes four of the Eight Great Traditions are given greater emphasis as the Four Great Traditions (四大菜系), and are considered to be the dominate culinary heritage of China: these are notably defined along geographical lines: Sichuan (Western China), Cantonese (Southern China), Shandong (Northern China), and Huaiyang Cuisine (Eastern China), a major style derived from Jiangsu cuisine and even viewed as the representative of that region's cooking.

In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating. In traditional Chinese cultures, chopsticks are used at the table.

Traditional Chinese cuisine is also based on opposites, whereby hot balances cold, pickled balances fresh and spicy balances mild."

In China, eating in hotel restaurants is more than twice as expensive as in independent restaurants. In a fair street restaurant (compared to those in USA), $3 is enough for a good meal and you can get a one-person feast for $10.