Flavorful Origins: Chaoshan
(2019)
Overview
Delve into the delectable world of Chaoshan cuisine, explore its unique ingredients and hear the stories of the people behind its creation.
Cast
as Narrator
Episodes
Olives 8.0
February 11, 2019
In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat s…
Hu Tieu 0.0
February 11, 2019
A quintessentially Chaoshan staple and a taste of home for many, kway teow (rice-noodle strips) can be stir-fried or wr…
Marinated Crab 0.0
February 11, 2019
Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fre…
Brine 0.0
February 11, 2019
Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose…
Puning Bean Paste 0.0
February 11, 2019
Long ago, migrants from the north brought soybeans to Chaoshan, now home to a unique bean paste featured in many dishes…
Preserved Radish 0.0
February 11, 2019
An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs…
Seaweed 0.0
February 11, 2019
To bring out umami and impart the flavor of the sea, the versatile ingredient seaweed can be stir-fried, deep-fried, ro…
Oysters 0.0
February 11, 2019
Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated…
Chaozhou Mandarin Oranges 0.0
February 11, 2019
A regional product, the Chaozhou orange can be deep-fried or dried and preserved to make sweet treats, while its peel c…
Lei Cha 0.0
February 11, 2019
In the Hakka tradition, tea leaves are cooked with fresh herbs, then ground with sesame seeds or peanuts in a mortar to…
Tofu Cake 0.0
February 11, 2019
Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile …
Beef Hot Pot 0.0
February 11, 2019
Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, te…
Beef Meatballs 0.0
February 11, 2019
Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to ach…
Yusheng 0.0
February 11, 2019
Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chao…
Meal of Fish 0.0
February 11, 2019
Salted, boiled and air-dried in bamboo baskets, the mackerel scad is among many seafoods that make for a chewy, flavorf…
Fish Sauce 0.0
February 11, 2019
Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but ne…
Fish Ball and Wrapped Fish 0.0
February 11, 2019
In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquel…
Mussels 0.0
February 11, 2019
Harvested from Nan'ao Island's shores, mussels are a summer delicacy that can be cooked with basil, folded into spring …
Galangal 0.0
February 11, 2019
Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a frag…
Chinese Motherwort 0.0
February 11, 2019
Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast …