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Chaoshan Cuisine – Flavorful Origins

Play trailer Chaoshan Cuisine – Flavorful Origins Feb 2019 Special Interest Play Trailer Watchlist
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Chinese food is popular in America, and this series brings viewers information about a certain type of the ethnic food, Chaoshan cuisine. Each episode focuses on an ingredient that is often used in Chaoshan cooking, exploring where the ingredients come from and what they are used for, as well as bringing to light the stories of the people behind the cuisine's creation. The featured ingredients range from common foods like olives to more exotic fare like yusheng, a freshly sliced raw fish that is eaten with vegetables and dipping sauce.

Critics Reviews

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Joel Keller Decider 02/14/2019
If you're at all a fan of southeast Asian cuisines, this show will be one that you binge, then gets you hungry. Go to Full Review Read all reviews
Flavorful Origins — Chaoshan Cuisine

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Cast & Crew

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Yang Chen

Host

Episodes

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

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Flavorful Origins — Chaoshan Cuisine

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Season Info

Network
Netflix
Rating
TV-G
Genre
Special Interest
Original Language
Chinese
Release Date
Feb 11, 2019