ðˌoʊ fˈɔːɹmɚli tʃaɪnˈiːz kwᵻzˈiːn wʊdhɐv bˌɪn pɹaɪmˈɛɹᵻli ɐvˈeɪləbəl ɪn tʃˈaɪnətˌaʊnz sˈʌtʃ ɐz ðoʊz ɪn pˈoːɹt sˈɪɾiz ʌv kˈoʊb, nˌæɡɐsˈæki, ɔːɹ jˌɑːkoʊhˈɑːmə, ænd ɐ nˈʌmbɚɹ ʌvðə dˈɪʃᵻz ɑːɹ kənsˈɪdɚd meɪbˈʌtsuː ɹˈiːdʒənəl spˈɛʃəlɾiz ʌv ðiːz sˈɪɾiz, dʒˌæpənˈiːzstˈaɪl tʃaɪnˈiːz kwᵻzˈiːn ɪz nˈaʊ kˈɑːmənli ɐvˈeɪləbəl ˈɔːl ˌoʊvɚ dʒəpˈæn.
Though formerly Chinese cuisine would have been primarily available in Chinatowns such as those in port cities of Kobe, Nagasaki, or Yokohama, and a number of the dishes are considered meibutsu (regional specialties) of these cities, Japanese-style Chinese cuisine is now commonly available all over Japan.