Flavorful Origins ambient background
CinebyCineby
Flavorful Origins backdrop

Flavorful Origins

Flavorful Origins
★ 8.0/10•2019•12m•TV-G•Documentary
Similars

Embark on a delightful journey through the culinary traditions of China and uncover the stories of the people who create and cherish its dishes.

李洁 · Director

StatusReturning Series
Runtime12m
LanguageZH
First Air DateFeb 11, 2019

Episodes

Episode 1 - OlivesE112m

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

Episode 2 - Hu TieuE213m

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

Episode 3 - Marinated CrabE313m

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

Episode 4 - BrineE411m

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

Episode 5 - Puning Bean PasteE512m

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

Episode 6 - Preserved RadishE612m

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

Episode 7 - SeaweedE712m

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

Episode 8 - OystersE811m

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

Episode 9 - Chaozhou Mandarin OrangesE911m

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

Episode 10 - Lei ChaE1012m

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

Episode 11 - Tofu CakeE1113m

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

Episode 12 - Beef Hot PotE1212m

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

Episode 13 - Beef MeatballsE1312m

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

Episode 14 - YushengE1413m

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

Episode 15 - Meal of FishE1512m

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

Episode 16 - Fish SauceE1613m

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

Episode 17 - Fish Ball and Wrapped FishE1713m

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

Episode 18 - MusselsE1812m

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

Episode 19 - GalangalE1913m

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

Episode 20 - Chinese MotherwortE2011m

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

Actors

Yang Chen

Yang Chen

Narrator

Recommendations

Anthony Bourdain: Parts Unknown
Street Food: Asia
Gordon Ramsay: Uncharted
Street Food: Latin America
The Mind of a Chef
30 for 30
Natural World
Baseball
Cooked
Mysteries at the Museum
NOVA
Nature
American Experience
Biography
Down to Earth with Zac Efron
Top Gear
Blue Planet II
Dynasties
The Crocodile Hunter
Horizon

Similars

Naomi in Japan
Benefit Busters
How She Rolls
Wisconsin Foodie
A Cook's Tour
The Hairy Bikers Go West
Rick Stein's Food Stories
Giving Cycles
Pedro the Wanderer
Thai Street Food: Best Kept Secrets
Diners, Drive-Ins and Dives
Consumed: The Real Restaurant Business
Roadtrip Australia – Three Top Chefs on Four Wheels
Jonathan Phang's Gourmet Trains
Tacos of Texas
Good Eats
Barefoot Contessa
Why Do I Put on Weight?
It's Alive! With Brad
The Three Drinkers in Ireland