Eastern China food

Eastern China food is the food of the Yangtze Delta area - Shanghai, Hangzhou, Suzhou, Nanjing, the Yellow Mountains… - and as far south as Xiamen.

Eastern China food mainly features a sweet and subtle flavor, using sugar, wines, vinegars, and soy sauces. It's basically the similar cuisines of Jiangsu, Zhejiang, Anhui, and Fujian, four of China’s Eight Major Cuisines.

Jiangsu Cuisine

Jiangsu Cuisine originates in Jiangsu Province, consisting of Yangzhou, Nanjing, and Suzhou dishes. Jiangsu Cuisine has a good reputation for its distinctive style and fresh taste, with moderate saltiness and sweetness.

Jiangsu Cuisine features extensive ingredients that mainly come from rivers, lakes, and the sea, various cooking techniques, and exquisite cutting techniques. It commonly uses stewing, braising, simmering, and warming to preserve the original flavors, and maintain clarity, freshness, and mildness.

Zhejiang Cuisine

Zhejiang Cuisine, o derives from the native cooking styles of the Zhejiang region, comprising the styles of Hangzhou, Ningbo, Shaoxing, and Shanghai. Zhejiang cuisine is not greasy, and has a reputation for freshness, softness, and smoothness, with a mellow fragrance.

All styles of Zhejiang Cuisine are characterized by the careful selection of ingredients and elaborate preparation, but each style is noted for its special flavor and taste, and has its own specialization in ingredients.

For example, the Shaoxing style specializes in poultry and freshwater fish, Ningbo style specializes in seafood, Hangzhou style is characterized by rich variations and the use of bamboo shoots, and Shanghai style is a combination of different styles of Zhejiang Cuisine.