What are the top ten traditional cuisines in China?

Steamed mutton, steamed bear's paw, roasted duck, roast chicken, roasted goose, braised pig, braised duck, sauced chicken, bacon, pine belly, dried meat, sausage, assorted Pan Suer, white-bellied smoked chicken, steamed eight-treasure pig, stuffed duck rice, canned pheasant, canned quail, braised pork, red roasted goose and pheasant. Stir-fried carp, soft fried chicken, assorted casing, braised western Western jackdaw, sesame oil roll, stir-fried fresh mushrooms, stir-fried fish maw, stir-fried fish fillets, fried pork slices with vinegar, braised three delicacies, fried shredded silver, braised Monopterus albus, stir-fried mussels, fried noodles fish, fried bamboo shoots, fried clams, fried noodles, fried noodles, fried noodles, fried pork slices. Fried sauce, fried ribs, steamed Jiang Yao, roasted mutton, fried prawns, eight-treasure hazelnut sauce, stewed duck rice, stewed sauerkraut, stewed eel, roasted winter bamboo shoots, hairtail, roasted kelp, root cutting, assorted soup, stir-fried jiaozi, stewed lotus seeds with sugar, stewed sour swallow and stewed bamboo shoots. Braised tremella, canned quail, preserved rabbit, steamed scallop, water chestnut pot, duck soup, braised diced loin, stir-fried crab, steamed wing, soup sheep, stir-fried glutinous rice, roasted meat, steamed eight-treasure pig, vegetable python, braised fish head, spicy pheasant, braised diced pork and braised sea cucumber. Mix vermicelli, sauce chicken, stewed peas, yellow tube, mixed skin dregs, salted elbow flowers, fried pork intestines, fried cowpea lettuce, stewed silver silk, fried edamame, assorted sago, assorted diced meat, white elbow, roasted areca nut, canned meat and roasted peas. Pheasant, Songhua Xiaoduer, Pan Carp, Fried Lung, Bad Duck, Stewed Powder Dan, Red Elbow, Cherry Meat, Roasted Chicken Block, Roasted Bird's Nest, Fingered Citron Sea Cucumber, Roasted Meat, Steamed Hashema, Stewed Chinese Cabbage, Braised Pig's Foot, Braised Pork, Boiling Pot, Grilled Gluten, and Sam Sun Mi Lok. Braised duck's feet, braised eel, osmanthus wings, fried meatballs, almond cheese, fried fish slices, braised duck, braised navel belly, braised kidney flower, sticky meat, fried flower slices, stuffed pumpkin, braised three fresh seeds, pickles, sauteed meat, lobster sauce catfish and steamed wax gourd.