1. Beijing: Kaoya (Peking roast duck)
The cuisine: Generations of emperors and blue-blooded residents have set the standard for high-end Chinese cuisine. The city is famous for imperial cuisine, or guan cai, which uses only premium quality ingredients and is cooked with complex techniques.
The dish: A perfect kaoya is roasted to a reddish color; its skin remains crispy and the meat oozes a fruity flavor.
A whole roasted duck is typically served in two ways: the juicy meat and crispy skin are wrapped in mandarin pancakes with scallion, cucumber and hoisin sauce; and the bones are slow-cooked into a tasty soup.
2. Chongqing: La zi ji (chili-fried chicken cubes,)
The cuisine: Even compared with food from Sichuan, China’s mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.
The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird’s-eye chilis to create a plate of hot, red deliciousness.
3. Fujian province: Fo tiao qiang (Buddha jumps over the wall, )
The cuisine: Located along the southeastern coast of China, Fujian is famous for fresh seafood, but its flavorful shrimp oil and shrimp paste make the region’s cuisine stand proud.
The dish: Legend has it that this dish is so irresistible that Buddha jumped over the wall for a taste.
Fo tiao qiang is made of 18 pricey ingredients, including shark fin, abalone, sea cucumber, ginseng and scallops, all simmered together for hours with premium Shaoxing rice wine.
4. Gansu province: Lanzhou lamian (Lanzhou hand-pulled noodles, 兰州拉面)
The cuisine: This Islamic province makes hands-down the best noodles with beef or lamb in the country.
The dish: The perfect Lanzhou lamian is made with five ingredients: a clear soup, white radish, green coriander, red chilis, yellow noodles.
The best way to experience this regional mainstay is seated in a humble lamian joint, slurping down noodles amid hungry eaters.
5.Hebei province: Lvrou huoshao (donkey meat sandwich, 驴肉火烧) 河北省：驴肉
The cuisine: Much as it is in neighboring Beijing, Hebei cuisine is savory and sauce heavy, with an emphasis on the cut and color of the dishes.
The dish: Brace yourself. Locals reckon donkey is as delicious as dragon meat, even though no one can provide much in the way of documentaryevidence of having eaten the latter.
Donkey meat is high in protein, low in cholesterol and has a finer fiber than beef. It's leaner than pork and lacks the funky odor of mutton. Sliced donkey meat is stewed and served between two pieces of ciabatta-like bread to make a Hebei-style sandwich.