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. Refer to the link for my characterizations of priniciple verses local.