River food and seafood feature strongly as two of the main ingredients in Chiangche food. "Yang-chou" food specialties include stews and fresh soups; its pastries are particularly delicate. "Su Chou" cuisine specializes in the cooking of fresh water fish, shrimp, crab and other shellfish, and has a sweeter taste. "Hang Chou" dishes are light and focus on the presentation and color. "Ning Po" food specializes in seafood. "Shanghai" dishes feature many of these nuances, and it is also heavy, strong and sweet.