Flavorful Origins

Top Cast

Yang Chen as Narrator

Seasons

Chaoshan Cuisine (2019) - (20 Episodes)

Yunnan Cuisine (2019) - (10 Episodes)

Gansu Cuisine (2020) - (10 Episodes)

Season 4 (2021) - (10 Episodes)

Flavorful Origins: Hubei (2023) - (10 Episodes)

Chaoshan Cuisine (2019)

Delve into the delectable world of Chaoshan cuisine, explore its unique ingredients and hear the stories of the people behind its creation.

Episodes:

Ep. 1: 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.
Ep. 2: 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.
Ep. 3: Marinated Crab (2019-02-11)

Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
Ep. 4: 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.
Ep. 5: 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.
Ep. 6: 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.
Ep. 7: 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.
Ep. 8: 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.
Ep. 9: 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.
Ep. 10: 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.
Ep. 11: 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.
Ep. 12: 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.
Ep. 13: 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.
Ep. 14: 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.
Ep. 15: 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.
Ep. 16: 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.
Ep. 17: 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.
Ep. 18: Mussels (2019-02-11)

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.
Ep. 19: 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.
Ep. 20: 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.