Zhejiang cuisine is often steamed or roasted, and has a subtle, 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 (yellow 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.