Flavorful Origins - Season 1

First aired: 2/11/2019 20 episodes

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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Episodes

1. Olives

Aired: 2/11/2019

In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.

2. Hu Tieu

Aired: 2/11/2019

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.

3. Marinated Crab

Aired: 2/11/2019

Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.

4. Brine

Aired: 2/11/2019

Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose head and hot pot.

5. Puning Bean Paste

Aired: 2/11/2019

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.

6. Preserved Radish

Aired: 2/11/2019

An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid.

7. Seaweed

Aired: 2/11/2019

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.

8. Oysters

Aired: 2/11/2019

Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.

9. Chaozhou Mandarin Oranges

Aired: 2/11/2019

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.

10. Lei Cha

Aired: 2/11/2019

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.

11. Tofu Cake

Aired: 2/11/2019

Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.

12. Beef Hot Pot

Aired: 2/11/2019

Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot.

13. Beef Meatballs

Aired: 2/11/2019

Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.

14. Yusheng

Aired: 2/11/2019

Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.

15. Meal of Fish

Aired: 2/11/2019

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.

16. Fish Sauce

Aired: 2/11/2019

Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.

17. Fish Ball and Wrapped Fish

Aired: 2/11/2019

In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquely smooth and elastic texture.

18. Mussels

Aired: 2/11/2019

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.

19. Galangal

Aired: 2/11/2019

Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.

20. Chinese Motherwort

Aired: 2/11/2019

Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.