The 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.