Shanghai boasts one of China's best and most distinctive cuisines. Influenced by its position just south of the Yangtze and at the mouth of the huangpu, the region abounds in a selection of frestwater fish and shellfish. Dishes from this area are lightly and delicately seasoned. Shanghai's people have a 'sweet tooth', and more sugar is used in Shanghai than in any other part of China. Shanghai's neighbors also contribute to the diversity of the area's cuisine: Hangzhou, known for its West Lake carp; Zhejiang to the west, for its vinegar; and Shaoxing, for its warmed rice wine.