Even as a Chinese, Eastern cuisine is rarely heard of as my ancestry is of the South. "...it is the least known outside China"(So 8). However, many Eastern cuisine lovers boast the variety of sweet and tangy dishes that such ingredients as ham is rarely heard of in other parts of China.

According to Yan-Kit So, author of Yan Kit's Classic Chinese Cookbook, "Eastern cuisine is rich, decorative, and rather on the sweet side; unlike Peking food, garlic is used sparingly, if at all."

The Eastern provinces in China is a rich agricultural area with both wheat and rice, fish and seafood(So 8).

Shown to the left are "Smoked" fish Shanghai style, the Eight-treasure bean curd, and Crystal sugar pig's hock.

An Eastern Meal Sample

Note: Photos on this page are adapted from Yan Kit's Classic Chinese Cooking, and thus is copyright of it's author/ photographer/ publisher. This project promotes a sample of authentic Chinese dishes, and is not for profit and by no way related to the context of the original book. For recipes, please consult the book mentioned.