The Eastern Region of China consists of the Kiangsu and Chekiang provinces. These provinces are known for their cooking with soy, known as 'red cooking; (pot roasting). They also use lots of salt and sugar. Kiangsu and Chekiang cooking centers in Shanghai then spread out to Soochow, Hangchow and Ningpo. Soochow cookinguses a lot of sugar and Hangchow is located on the West Lake and is known for its fish dishes.

Yangchow, near the Grand Canal and Yangtze River was the business center in the old days and is known for its Tien-hsin (Dim Sim in Cantonese), fried rice and Yangchow noodles. Eastern cooking is rich but not as oily as Western cooking.

Further south lies the Fukien Province, especially Amoy which produces the best soy sauce in China, which is the basis of all cooking, especially the Eastern Region.