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              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.
              Starring:Yang Chen

              Season 2 Coming September 20

              Directed by Chen Xiaoqing, who also helmed the popular "Bite of China" food documentary series.

              Additional Videos

              Flavorful Origins

              Episodes

              Flavorful Origins

              Chaoshan Cuisine
              Watch Olives. Episode 1 of Season 1.

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

              Watch Hu Tieu. Episode 2 of Season 1.

              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.

              Watch Marinated Crab. Episode 3 of Season 1.

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

              Watch Brine. Episode 4 of Season 1.

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

              Watch Puning Bean Paste. Episode 5 of Season 1.

              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.

              Watch Preserved Radish. Episode 6 of Season 1.

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

              Watch Seaweed. Episode 7 of Season 1.

              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.

              Watch Oysters. Episode 8 of Season 1.

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

              Watch Chaozhou Mandarin Oranges. Episode 9 of Season 1.

              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.

              Watch Lei Cha. Episode 10 of Season 1.

              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.

              Watch Tofu Cake. Episode 11 of Season 1.

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

              Watch Beef Hot Pot. Episode 12 of Season 1.

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

              Watch Beef Meatballs. Episode 13 of Season 1.

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

              Watch Yusheng. Episode 14 of Season 1.

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

              Watch Meal of Fish. Episode 15 of Season 1.

              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.

              Watch Fish Sauce. Episode 16 of Season 1.

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

              Watch Fish Ball and Wrapped Fish. Episode 17 of Season 1.

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

              Watch Mussels. Episode 18 of Season 1.

              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.

              Watch Galangal. Episode 19 of Season 1.

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

              Watch Chinese Motherwort. Episode 20 of Season 1.

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

              More Details

              Watch offline
              Available to download
              Genres
              Food & Travel TV,?Mainland Chinese TV Shows,?Docuseries,?Documentaries,?Social & Cultural Docs
              This show is...
              Understated,?Feel-Good
              Cast
              Yang Chen

              Coming Soon

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