East China

From the flat coastal delta of Shanghai to the 6000 foot peaks of the yellow mountains, the geography of Eastern China has as many contrasts as its cuisine. Both extremes are based on subtle spice palettes but the the rural mountain food draws heavily on local, foraged, ingredients while the coastal cities have a more refined influence. Chefs here use gentle aromatic flavouring to complement the wide range of sea and river food available to them. 

Primary Influences - Native spices - foraged rather than cultivated

Other Influences - Limited external influence

Signature Spices - Ginger, White Pepper, Sesame, Sichuan Pepper