Shanghai and Eastern Chinese Food

Foods of this region are growing in popularity in the United States due to many newer immigrants. They have rich flavor and some delicacy, many red-cooked with different soy sauces, black vinegars, and sugars. They also come from the provinces of Gansu, Zhejiang, and Fujian; the latter are America’s newest immigrants. Meals from Fujian include two or more soups and/or stewed and red dishes; their color comes from red lees left after making red rice-based wines. Eastern dishes can include sweet and sour fish fillets, lion’s head, eel in brown sauce, and crossing bridge noodles.