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Cuisine of the other eastern provinces
The eastern school of cooking has more distinct provincial styles than other parts of China, the most high-profile being the Huai Yang style, which has its centre in Yangzhou. This gave the world the famous Yangzhou Fried Rice.
Jiangxi and Zhejiang share a border, and they also share many culinary elements, creating a food sub-school called the Jiangzhe style, which has an emphasis on grand banquet dishes served at festivals.
Hangzhou, in Zhejiang province, is famed for its Dragon Well Tea, Xiaoxing for its eponymous wine and Jinhua or Kin Hua for its superb ham. Rice wine goes into many dishes, in a style similar to that of Beijing cooking. Indigenous vegetables such as Chinese kale and cabbage appear in numerous dishes, often pickled in brine. Soy-braised duck and goose are regional specialities.