East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes with the exception of Japanese food. Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang,[4] all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Sichuan, Shandong, Jiangsu and Guangdong cuisines.
