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Eastern Chinese Cuisine


Eastern Chinese cuisine refers to the cooking in the areas of Shanghai, Jiangsu, and Zhejiang area. Both rice and wheat are grown here – rice in the subtropical climate to the south, wheat in the colder area that includes Shanghai. Noodle and bread made from both rice and wheat flour are frequently used. Chinese people in this area also take advantage of the region’s proximity to the sea and its large number of lakes. Eastern cuisine features abundant use of many varieties of seafood, fresh vegetables, including bamboo. Eastern cuisine is also famous for the liberal use of sugar to sweeten dishes and soy sauce to simmer various meats.

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