Where to stream Flavorful Origins: Chaoshan Cuisine Season 1

Season 1

Watch Flavorful Origins: Chaoshan Cuisine Season 1 in Australia

Released: 11th Feb, 2019

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Where to watch Flavorful Origins: Chaoshan Cuisine Season 1

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Season 1 Episodes

S01 Episode 1

Olives

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

12 mins  ·  Mon, 11 Feb 2019

S01 Episode 2

Hu Tieu

A quintessentially Chaoshan staple and a taste of home for many, kway teow or rice-noodle strips can be stir-fried or served with tasty fillings.

13 mins  ·  Mon, 11 Feb 2019

S01 Episode 3

Marinated Crab

The marinated raw-crab dish varies in taste with garlic, chilli pepper, and cilantro from Punijng to Shantou, but is always fresh and tender.

13 mins  ·  Mon, 11 Feb 2019

S01 Episode 4

Brine

Cinnamon, anise and galangal are three of the spices that go into Chaoshan brine, which is used in braised offal, goose head, and hot pot.

11 mins  ·  Mon, 11 Feb 2019

S01 Episode 5

Puning Bean Paste

Migrants from the north bring soybeans to Chaoshan, which becomes the home of a unique bean paste featured in many dishes from spinach to steamed fish.

12 mins  ·  Mon, 11 Feb 2019

S01 Episode 6

Preserved Radish

The age-old Chaoshan tradition of preserving the white radish puts an innovative spin on various dishes, from spare ribs to stir-fried squid.

12 mins  ·  Mon, 11 Feb 2019

S01 Episode 7

Seaweed

To bring out the flavour of the sea, the versatile ingredient seaweed can be stir-fried, deep-fried, roasted, or sprinkled on soup.

11 mins  ·  Mon, 11 Feb 2019

S01 Episode 8

Oysters

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

10 mins  ·  Mon, 11 Feb 2019

S01 Episode 9

Chaozhou Mandarin Oranges

The Chaozhou orange is a regional product and can be deep-fried or dried and preserved to make sweet treats, while its peel can be used for zesty seasoning.

10 mins  ·  Mon, 11 Feb 2019

S01 Episode 10

Lei Cha

In the Hakka tradition, tea leaves are cooked with fresh herbs and then ground in a mortar with sesame seeds or peanuts to make the fragrant drink lei cha.

11 mins  ·  Mon, 11 Feb 2019

S01 Episode 11

Tofu Cake

Garlic, fat, liquor and fermented bean curd are ingredients in the traditional tofu cake, a baked pastry boasting a rich taste and centuries of history.

12 mins  ·  Mon, 11 Feb 2019

S01 Episode 12

Beef Hot Pot

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

12 mins  ·  Mon, 11 Feb 2019

S01 Episode 13

Beef Meatballs

The makers of Chaoshan beef meatballs inherit their techniques from previous generations, and dedicate hours of hard work to achieve perfect texture and flavour.

12 mins  ·  Mon, 11 Feb 2019

S01 Episode 14

Yusheng

Yusheng or freshly sliced raw fish, a delicacy with a long history in Chaoshan, is enjoyed with vegetables and dipping sauce.

12 mins  ·  Mon, 11 Feb 2019

S01 Episode 15

Meal of Fish

Mackerel scad is salted, boiled, and air-dried in bamboo baskets and is one of the many types of seafood that make for a chewy, flavourful, and simple main dish.

11 mins  ·  Mon, 11 Feb 2019

S01 Episode 16

Fish Sauce

Essential to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods are cropping up.

13 mins  ·  Mon, 11 Feb 2019

S01 Episode 17

Fish Ball and Wrapped Fish

In Chaoshan cuisine, the lizardfish is deboned and pounded to make surimi or fish paste, a versatile ingredient with a smooth and elastic texture.

13 mins  ·  Mon, 11 Feb 2019

S01 Episode 18

Mussels

Harvested from the shores of Nan'ao Island, mussels are a summer delicacy that can be cooked with basil, added to fried rice, or folded into spring rolls.

11 mins  ·  Mon, 11 Feb 2019

S01 Episode 19

Galangal

Galangal arrived in Chaoshan from Southeast Asia long ago, and is used to imbue meat dishes like chicken and lamb with a fragrant punch.

13 mins  ·  Mon, 11 Feb 2019

S01 Episode 20

Chinese Motherwort

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

11 mins  ·  Mon, 11 Feb 2019

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More Seasons of Flavorful Origins: Chaoshan Cuisine

Season 1

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Experience Hubbl today

Hubbl, TV and streaming made easy
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Meet Hubbl. Fuse your streaming apps and free-to-air TV into the world's best user interface, no need to go in and out of the apps to discover content you'll love.

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Search across streaming apps and free-to-air TV in one go
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Watch free-to-air TV with or without an aerial
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