eastern style of cuisine developed from China's lower Chang Jiang (Yangzi
River) and along the mainland's eastern seaboard is usually referred to
as the cuisine of Zhejiang, Fujian, and Jiangsu. The main menu here comprises
seafood, such as fresh water fish and mollusk, and is cooked with rich
spices and sauces, which make the dishes sweet.
Eastern style cuisine
can be found almost anywhere in the big towns of Taiwan as most of the
mainland immigrants originated from Shanghai and the Fujian coast.
Some of the favorites
of eastern style cooking include West Lake Vinegar Fish, River Eel sautéed
with Tender Leeks, Fried Jumbo Prawns, Braised Pork Haunch, and Sautéed
Sweet Pea Shoots.