duckThe Shanghainese have mastered the arts of braising and stewing so full-bodied flavors
commingle on the tongue. Generally considered the cuisine of China is southeastern region of
Zhejiang Province, the sauces tend to be rich due to slow cooking techniques and reduction of
sauces. The area is also known for preserving food by pickling vegetables and curing meats.
Noodle products are heartier as in Shanghai noodles. The region is sherry-colored wine, Shao
Xing, is exported worldwide and is an important ingredient in many dishes. Popular regional
dishes are cold appetizer dishes such as drunken shrimp, and wine chicken, stewed "lion's
head" meatballs, sea cucumber with shrimp roe, and pickled greens with pork.

Quelle: chinatownconnection