Flavorful Origins Season 1
Delve into the delectable world of Chaoshan cuisine, explore its unique ingredients and hear the stories of the people behind its creation.
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Flavorful Origins
2019Delve into the delectable world of Chaoshan cuisine, explore its unique ingredients and hear the stories of the people behind its creation.
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Flavorful Origins Season 1 Full Episode Guide
Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.
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Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.
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Harvested from Nan'ao Island's shores, mussels are a summer delicacy that can be cooked with basil, folded into spring rolls and added to fried rice.
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In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquely smooth and elastic texture.
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Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.
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Salted, boiled and air-dried in bamboo baskets, the mackerel scad is among many seafoods that make for a chewy, flavorful and simple main dish.
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Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.
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Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.
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Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot.
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Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.
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In the Hakka tradition, tea leaves are cooked with fresh herbs, then ground with sesame seeds or peanuts in a mortar to make lei cha, a fragrant drink.
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A regional product, the Chaozhou orange can be deep-fried or dried and preserved to make sweet treats, while its peel can be used for zesty seasoning.
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Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
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To bring out umami and impart the flavor of the sea, the versatile ingredient seaweed can be stir-fried, deep-fried, roasted and sprinkled on soup.
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An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid.
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Long ago, migrants from the north brought soybeans to Chaoshan, now home to a unique bean paste featured in many dishes, from spinach to steamed fish.
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Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose head and hot pot.
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Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
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A quintessentially Chaoshan staple and a taste of home for many, kway teow (rice-noodle strips) can be stir-fried or wrapped around tasty fillings.
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In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
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