Flavorful Origins
Season 2

Flavorful Origins: Chaoshan

Feb 10, 2019

Season 1 of Flavorful Origins was released on February 10 and consists of 20 episodes.

Flavorful Origins: Chaoshan Comments

Episode Ratings


1: Olives
Feb 11, 2019
In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
Episode 1 Comments
2: Hu Tieu
Feb 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 2 Comments
3: Marinated Crab
Feb 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 3 Comments
4: Brine
Feb 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 4 Comments
5: Puning Bean Paste
Feb 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 5 Comments
6: Preserved Radish
Feb 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 6 Comments
7: Seaweed
Feb 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 7 Comments
8: Oysters
Feb 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 8 Comments
9: Chaozhou Mandarin Oranges
Feb 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 9 Comments
10: Lei Cha
Feb 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 10 Comments
11: Tofu Cake
Feb 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 11 Comments
12: Beef Hot Pot
Feb 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 12 Comments
13: Beef Meatballs
Feb 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 13 Comments
14: Yusheng
Feb 11, 2019
Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.
Episode 14 Comments
15: Meal of Fish
Feb 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 15 Comments
16: Fish Sauce
Feb 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 16 Comments
17: Fish Ball and Wrapped Fish
Feb 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 17 Comments
18: Mussels
Feb 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 18 Comments
19: Galangal
Feb 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 19 Comments
20: Chinese Motherwort
Feb 11, 2019
Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.
Episode 20 Comments