Houstonia's Robb Walsh pays a visit to Chinatown's Xiong Cafe and lists the eight different Chinese cooking styles in this Gastronaut post. This particular restaurant's focus is on Yue (Cantonese) cooking. "Turns out za jiang noodles are seasoned with aromatic fermented soybean paste. The cold crunchy cucumber slivers were a great contrast in flavor, texture and temperature—and a welcome palate cleanser. With a cold beer, it was an interesting combination, but be forewarned, this is not your sweet-and-sour chicken sort of Chinese food." [Houstonia]
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