OlivesIn Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
Hu Tieu
E2
Hu TieuA quintessentially Chaoshan staple and a taste of home for many, kway teow (rice-noodle strips) can be stir-fried or wrapped around tasty fillings.
Marinated Crab
E3
Marinated CrabGarlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
Brine
E4
BrineCinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose head and hot pot.
Puning Bean Paste
E5
Puning Bean PasteLong 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.
Preserved Radish
E6
Preserved RadishAn age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid.
Seaweed
E7
SeaweedTo 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.
Oysters
E8
OystersSteamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
Chaozhou Mandarin Oranges
E9
Chaozhou Mandarin OrangesA 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.
Lei Cha
E10
Lei ChaIn 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.
Tofu Cake
E11
Tofu CakeGarlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.
Beef Hot Pot
E12
Beef Hot PotExpert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot.
Beef Meatballs
E13
Beef MeatballsInheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.
Yusheng
E14
YushengEnjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.
Meal of Fish
E15
Meal of FishSalted, boiled and air-dried in bamboo baskets, the mackerel scad is among many seafoods that make for a chewy, flavorful and simple main dish.
Fish Sauce
E16
Fish SauceIndispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.
Fish Ball and Wrapped Fish
E17
Fish Ball and Wrapped FishIn Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquely smooth and elastic texture.
Mussels
E18
MusselsHarvested 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.
Galangal
E19
GalangalGalangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.
Chinese Motherwort
E20
Chinese MotherwortKnown for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.
Cast of Flavorful Origins: Chaoshan
Yang ChenNarrator
胡志堂Director
Chen XiaoqingWriter
Flavorful Origins: Chaoshan Ratings & Reviews
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