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Eastern
The cuisine of eastern China is probably the least understood of China's regional cuisine's-by foreigners at least. It encompasses Shanghai, Zhejiang, Fujian and the so-called lower-Yangzi region of Jiangsu.
It is undoubtedly the most diverse of China's regional cuisine's and has produced many famous dishes. Wuxi spare ribs is one to look out for; it features the common eastern technique of "red cooking" in a stock of soy sauce and rice wine to produce a tasty stew. Soups are a celebrated aspect of eastern cuisine, and there are hundreds of varieties.
In the coastal regions, seafood is an important ingredient and is generally cooked simply to enhance the natural taste. It is true that stir-fried dishes in this part of China tend to overdo the oil or lard, but in mainly restaurants nowadays this is becoming less the case. Cooking standards 10 years or so, and anyone with some money to throw around can enjoy some of best cooking in China.
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