Eastern China
Regional Background
Eastern China generally refers to the regions of Jiangsu, Zhejiang and Shanghai - an area of lakes, rivers and seashore, and the lower regions location on the lower reaches of the Yangtze River.
Cuisine characteristics
The cooking of Eastern China centres on the Jiangsu, Zhejiang and Shanghai regions and draws its influences from the North. Lake, river and deep sea fish are plentiful, and both rice and noodles, hand-made in the traditional way, are common in dishes. The flavours are distinctive for their sweetness and some have a rich sour note to them as well. Presentation of the dishes is very important, as a demonstration of prosperity and success.
As with other regions, contrast in texture of the different dishes you are eating is very important, for example from dry through to crispy stir-fry dishes, soups and braised dishes.
Ingredients
- As with other regions of China, Ginger, Garlic & Spring Onion form the basis of most Chinese dishes. The Ginger & Spring Onion represent yin and yang/ hot and cold.
- Soy Sauce is brewed using soy beans, water and salt. This famous Chinese ingredient is used in cooking and as a dip. Light Soy is often used in stir-fries while Dark or Rich Soy is slightly thicker and great for slower cooked dishes, and marinating.
- Chinese Five Spice is a warm and richly aromatic mix of ground spices that is an essential flavouring in the Chinese kitchen. It contains star anise, fennel, cloves, cinnamon and Szechuan pepper.
- Star Anise is a beautiful looking spice shaped like an eight-pointed star with subtle aromas of aniseed and liquorice. An essential part of Chinese five-spice powder, it is also widely used in braised dishes.
Recipes from China