I have tried a lot of Chinese food but I realize after a little research I have not had most of the principle styles. I have not tried the following (by the way, as Chowhounds know, the brown goop that is listed in most menus as "Hunan" that I ate as a boy, does not count):
Shandong (Jinan and Jiaodong)
Zhejiang (Hanzhou, Ningbo, Shaoxing)
I include Beijing style not because it is one of the main types, but because of its importance.
Does anyone have any suggestions how to try these styles in NYC? I live in Twin Cities now, but I visit my parents in NYC, and I will not live here forever...
By the way, I HAVE tried Cantonese, Taiwanese, Shanghainese, Chao Chow, Szechuan, Jilin and Liaoning, and Fujianese. Most of these are local, not principle, styles.
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