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. Air Date : 11th-Feb-2019

In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups. Air Date : 11th-Feb-2019  Read More

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. Air Date : 11th-Feb-2019  Read More

Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender. Air Date : 11th-Feb-2019  Read More

Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose head and hot pot. Air Date : 11th-Feb-2019  Read More

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. Air Date : 11th-Feb-2019  Read More

An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid. Air Date : 11th-Feb-2019  Read More

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. Air Date : 11th-Feb-2019  Read More

Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou. Air Date : 11th-Feb-2019  Read More

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. Air Date : 11th-Feb-2019  Read More

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. Air Date : 11th-Feb-2019  Read More

Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history. Air Date : 11th-Feb-2019  Read More

Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot. Air Date : 11th-Feb-2019  Read More

Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor. Air Date : 11th-Feb-2019  Read More

Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan. Air Date : 11th-Feb-2019  Read More

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. Air Date : 11th-Feb-2019  Read More

Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up. Air Date : 11th-Feb-2019  Read More

In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquely smooth and elastic texture. Air Date : 11th-Feb-2019  Read More

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. Air Date : 11th-Feb-2019  Read More

Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch. Air Date : 11th-Feb-2019  Read More

Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite. Air Date : 11th-Feb-2019  Read More