Eastern China Restaurants
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Eastern China Restaurant Reviews
Zhejiang cuisine is often steamed or roasted, and has a subtler, salty flavor; specialties include yellow croaker with Chinese cabbage, sea eel, drunken chicken, and stewed chicken. In Shaoxing locals traditionally start the day by downing a bowl or two of huang jiu (rice wine), the true breakfast of champions. Shaoxing's most famous dish is its deep-fried chou dofu, or stinky tofu. Try it with a touch of the local chili sauce.
The cuisine of Fujian has its own characteristics. Spareribs are a specialty, as are soups and stews using a soy and rice-wine stock. The coastal cities of Fujian offer a wonderful range of seafood, including river eel with leeks, fried jumbo prawns, and steamed crab.
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