What Americans know as simply "Chinese food" is a very small and homogenized version of the vast culinary knowledge of the Chinese. Much like a pizza from Domino's does not remotely resemble a pizza in Italy, the Chinese food we know is very different from what you will find in China.

There are eight regional cuisines of China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang. In addition, Buddhist and Muslim regions of China have their own cuisine. All of these cuisines are significantly different. Some are exotic, some spicy, some simply utilitarian, but they all have two things in common - a starch and a vegetable, meat, or fish.

The starch in Chinese meals is most typically rice, but can also be noodles or mantou (steamed bun). These are almost always accompanied by vegetables, cooked meat or fish, or a combination of one or more. This combination is very similar to meals throughout the world - Italian pasta and meat sauce, Mexican tortillas and beans or meat, American meat and potatoes.

Anhui cuisine comes from the Huangshan Mountains of China and is known for its use of wild ingredients, either braised or in stews. Steamed stone frog and stewed soft shell turtle with ham are two famous Anhui dishes.

Cantonese cuisine comes from Guangzhou (Canton) and is the most popular Chinese cuisine in the western world. Steaming, stir-frying, and deep-frying are typical Cantonese cooking techniques and sauces such as Hoisin and Oyster are commonly used.

Fujian cuisine is from the Fujian province of China and is known for the presentation of its food. Well-known Fujian dishes include oyster omelettes and noodles with dumplings.

Hunan cuisine has become more popular in America in recent years. It hails from the Xiang River region and Hunan Province, and is known for its spicy flavor and intense coloring. Orange beef, Mao's braised pork, and Dongan chicken are all traditional Hunan dishes.

Jiangsu cuisine is characterized by well-cooked foods, strict food selections, and a predominance of soup with all meals.

Shandong cuisine is considered to be the father of all Chinese cuisine, with all modern cuisines deriving from it. It is noted for an abundance of seafood dishes, including items as varied as corn, peanuts, and small grains.

Like Hunan, Szechuan is a spicy cuisine. Meaning "Four Rivers," Szechuan (Sichuan in China) is known for the use of the peppercorn. Chili, ginger, and other spices are stir fried, steamed, or braised to create spicy dishes, many of which include beef or oxen.

Zhejian cuisine is known for its use of poultry, freshwater fish, and bamboo shoots.

Chinese cuisine is varied and considerably different from what you may be used to back home. Keep your mind open and try as many different styles as you can!