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.

2019 HD China Mandarin

Yang Chen

Documentary

drink food city culinary arts tradition chinese food chinese cuisine

S1E1 - Olives 2019-02-11

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

S1E2 - Hu Tieu 2019-02-11

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.

S1E3 - Marinated Crab 2019-02-11

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

S1E4 - Brine 2019-02-11

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

S1E5 - Puning Bean Paste 2019-02-11

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.

S1E6 - Preserved Radish 2019-02-11

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

S1E7 - Seaweed 2019-02-11

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.

S1E8 - Oysters 2019-02-11

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

S1E9 - Chaozhou Mandarin Oranges 2019-02-11

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.

S1E10 - Lei Cha 2019-02-11

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.

S1E11 - Tofu Cake 2019-02-11

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

S1E12 - Beef Hot Pot 2019-02-11

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

S1E13 - Beef Meatballs 2019-02-11

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

S1E14 - Yusheng 2019-02-11

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

S1E15 - Meal of Fish 2019-02-11

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.

S1E16 - Fish Sauce 2019-02-11

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

S1E17 - Fish Ball and Wrapped Fish 2019-02-11

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

S1E18 - Mussels 2019-02-11

Harvested from Nanao Islands shores, mussels are a summer delicacy that can be cooked with basil, folded into spring rolls and added to fried rice.

S1E19 - Galangal 2019-02-11

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

S1E20 - Chinese Motherwort 2019-02-11

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

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