To describe a particular meal as Chinese is as misleading as describing a person from Albania as a European. Each of China's provinces has its own traditioins and specialities: Cantonese cuisine from the south of the country draws on the rich agriculture of the region and the importance of fishing to make for a variety of dishes; northern China has plenty of influence from the nomads of Mongolia, and consequently the dishes are simpler, and noodles are used more than rice; the mountainous Szechuan region in the west of China is home to many very spicy dishes.
Typically, within China many restaurants will describe themselves as Cantonese, as this region has the widest variety of dishes, and is best known, although they will usually serve a number of different cuisines on the same menu.
