About
Embark on a delightful journey through the culinary traditions of China and uncover the stories of the people who create and cherish its dishes.
Cast
Yang Chen
as Narrator
Seasons
Chaoshan Cuisine
Delve into the delectable world of Chaoshan cuisine, explore its unique ingredients and hear the stories of the people behind its creation.
Yunnan Cuisine
Explore the diverse flavors of China's Yunnan province and get to know the cooks and ingredients that shape its rich culinary tradition.
Gansu Cuisine
From lamb skewers to the glutenous niang pi, the cuisines of Gansu province offer remarkable flavors as layered as its history.
Season 4
Flavorful Origins: Hubei
Episodes
Chaoshan Cuisine
Olives
In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
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.
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.
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.
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.
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.
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.
Oysters
Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
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