EASTERN CHINA

The cuisine of eastern China tends to revolve around Shanghai and the surrounding provinces of Zhejiang, Jiangxi, Anhui and Jiangsu Although Shanghai cuisine is often spoken of, it’s hard to define because it’s derived from the surrounding areas. The fertile plains of the Yangtze River offer rich variety of fish and produce. The style of cooking tends to be lighter than in the west and north. Relatively refined soups, braised and stir-fried dishes flavored with ginger, dark soy sauce, Shaoxing wine and rice vinegar are balanced by using sugar. Look for“red-stewed-(hongshao红烧) foods, especially red stewed pork(hongshao rou红烧肉), specialty of the region.

Seafood and fish are important components in eastern cuisine. Try shrimp cooked with negar hed with vinegar, frog stewed with mushrooms, clams stir-fried with tea leaves and garn bated with salted egg yolk and deep fried. Steamed freshwater hairy crab from Yangcheng Lake is much sought after specialty that’s in peak season in October and November. The rich, creamy and intensely flavored roe of the crab is the most luxurious part, though be prepared to get your hands messy extracting the meat.

A must try are Shangal steamed dumplings (xidolong bao) served with vinegar for dipping. The Shang. They are often found in street market food stalls as well as in restaurants. This nai standard is sometimes elevated to luxury status with the addition of crabmeat or hairy crab roe.

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