About Eastern China/ Shanghai Cuisine

Recipes from China's eastern regions including Shanghai and Yangchow, featuring classic recipes such as Yangchow Fried Rice, Lion's Head Meatballs and "red-cooked" dishes. Shanghai has been China’s most important port city. This has allowed it to incorporate many regional and international ideas into its cuisine. In Shanghai , there is more dependence on soy sauce and a great deal more of sugar is used.  Stewing, braising and frying are the most common forms of Shanghainese cooking. The slow "red cooking" technique is unique to Shanghai cuisine and has now spread to other parts of China. Rice is the staple here and seafood is very popular in this port city.

 The dishes from the Fukien province are famous for their seafood and for clear light soups which are served in large quantities. It is not uncommon to have more than one soup dish in a meal. In fact, at large banquets most of the dishes or courses could be soups. Fukien uses cooking wine and soy sauce in its dishes. Their light meals are balanced with red fermented bean sauce.  It is also known for its egg rolls, paper thin pancakes, seaweeds, and suckling pig. Rice noodles and rice is the staple here. They are also very fond of green teas.

Authentic Eastern China Dishes

Beggar's Chicken
Chicken and Spinach Soup
Clam Sycee
Crispy Shrimp Balls
Drunken Chicken
Four Happiness Pork
Lions Head
Red-Cooked Beef
Salt and Pepper Spareribs
Steamed Custard
Yangchow Fried Rice

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