ðə ɹɪzˈʌltɪŋ ˌædæptˈeɪʃənz spˈæn vˈɛɹiəs ɹˈiːdʒənəl tʃaɪnˈiːz kˈʊkɪŋ stˈaɪlz ænd tɛknˈiːks, fɹʌm sˈɪtʃjuːənz spˈaɪsi stˈɜːfɹˈaɪz tə ʒˈɛdʒjɑːŋz slˈoʊkˈʊkt stˈuːz, kəntɹˈɪbjuːɾɪŋ tə ðə ɹˈɪtʃ ænd daɪvˈɜːs kˈæɹɪktɚɹ ʌv tʃˈuːkə.
The resulting adaptations span various regional Chinese cooking styles and techniques, from Sichuan's spicy stir-fries to Zhejiang's slow-cooked stews, contributing to the rich and diverse character of Chūka.