Eastern China Cuisine — sweet and light with a lot of fish and seafood dishes
Regions: Guangdong, Fujian, Zhejiang, Jiangsu, Anhui
Eastern China Cuisine includes five of the famous eight cuisines of China, taken from the Pearl River Delta to the Yangtze River Delta.
Cantonese cuisine tends to be mild. It focuses less on spices, but more on absolute freshness and natural flavor of ingredients. Most of its dishes use sweet sauces.
Cantonese is the most widely served style of Chinese cuisine in the world. It is famous for its dim sum, bite-sized portions of food traditionally served in small steamer baskets or on small plates.
As well as spiciness, Hunan cuisine is known for sourness, as many pickles are very popular in Hunan. Common cooking techniques include pickling, smoking, stewing, stir-frying, and braising, and pot-roasting.
Fujian cuisine is famous for its abundant ingredients from the sea and mountains. It is characterized by its fine slicing techniques, various soups and broths, and exquisite culinary art. Fujian dishes are slightly sweet and sour, and less salty. Common cooking techniques include braising, stewing, steaming and boiling.
Taiwan cuisine is most like Fujian cuisine, as the geography is similar, and there has been most interaction between these two areas of China. There is also notable Japanese influence in Taiwan food.
Zhejiang cuisine comprises the styles of Hangzhou, Ningbo, Shaoxing, and Shanghai. It is famous for freshness, softness, and smoothness, with a mellow fragrance. It is characterized by its elaborate preparation and varying techniques of cooking, such as sautéing, stewing, steaming, and deep-frying.
Famous for the native cooking styles of the Yellow Mountains (Huangshan) region of China, Anhui cuisine features anelaborate choice of wild ingredients and the strict control of heat and cooking time. Most of its ingredients are from local mountain areas, leading to greater freshness and tenderness.
Jiangsu cuisine consists of Yangzhou, Nanjing, and Suzhou dishes. It is famous for its fresh taste, with moderate saltiness and sweetness. Ingredients of Jiangsu Cuisine mainly come from rivers, lakes, and the sea. It features precise and delicate carving techniques and various cooking techniques including braising, stewing, and quick-frying.