

Embark on a delightful journey through the culinary traditions of China and uncover the stories of the people who create and cherish its dishes.
TV-G • Documentary • Series • 2019 • 5 seasons
Starring: Yang Chen

S1 E1 - Olives
In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
Feb 11, 2019 • 12m

S1 E2 - 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.
Feb 11, 2019 • 13m

S1 E3 - Marinated Crab
Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
Feb 11, 2019 • 13m

S1 E4 - 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.
Feb 11, 2019 • 11m

S1 E5 - 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.
Feb 11, 2019 • 12m

S1 E6 - 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.
Feb 11, 2019 • 12m

S1 E7 - 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.
Feb 11, 2019 • 12m

S1 E8 - Oysters
Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
Feb 11, 2019 • 11m

S1 E9 - 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.
Feb 11, 2019 • 11m

S1 E10 - 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.
Feb 11, 2019 • 12m

S1 E11 - Tofu Cake
Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.
Feb 11, 2019 • 13m

S1 E12 - 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.
Feb 11, 2019 • 12m

S1 E13 - Beef Meatballs
Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.
Feb 11, 2019 • 12m

S1 E14 - Yusheng
Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.
Feb 11, 2019 • 13m

S1 E15 - Meal of Fish
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.
Feb 11, 2019 • 12m

S1 E16 - Fish Sauce
Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.
Feb 11, 2019 • 13m

S1 E17 - 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.
Feb 11, 2019 • 13m

S1 E18 - 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.
Feb 11, 2019 • 12m

S1 E19 - Galangal
Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.
Feb 11, 2019 • 13m

S1 E20 - Chinese Motherwort
Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.
Feb 11, 2019 • 11m
Flavorful Origins
Embark on a delightful journey through the culinary traditions of China and uncover the stories of the people who create and cherish its dishes.
TV-G • Documentary • TV Series • 2019