Trailer
Synopsis
Delve into the delectable world of Chaoshan cuisine, explore its unique ingredients and hear the stories of the people behind its creation.
Episode 20 : Chinese Motherwort
February. 11,2019
Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.
Episode 19 : Galangal
February. 11,2019
Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.
Episode 18 : Mussels
February. 11,2019
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.
Episode 17 : Fish Ball and Wrapped Fish
February. 11,2019
In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquely smooth and elastic texture.
Episode 16 : Fish Sauce
February. 11,2019
Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.
Episode 15 : Meal of Fish
February. 11,2019
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.
Episode 14 : Yusheng
February. 11,2019
Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.
Episode 13 : Beef Meatballs
February. 11,2019
Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.
Episode 12 : Beef Hot Pot
February. 11,2019
Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot.
Episode 11 : Tofu Cake
February. 11,2019
Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.
Episode 10 : Lei Cha
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 make lei cha, a fragrant drink.
Episode 9 : Chaozhou Mandarin Oranges
February. 11,2019
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.
Episode 8 : Oysters
February. 11,2019
Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
Episode 7 : Seaweed
February. 11,2019
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.
Episode 6 : Preserved Radish
February. 11,2019
An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid.
Episode 5 : Puning Bean Paste
February. 11,2019
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.
Episode 4 : Brine
February. 11,2019
Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose head and hot pot.
Episode 3 : Marinated Crab
February. 11,2019
Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
Episode 2 : Hu Tieu
February. 11,2019
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.
Episode 1 : Olives
February. 11,2019
In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
Seasons
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