Flavorful Origins Netflix Original

2019–

Documentary🇨🇳 Chinese🇨🇳 China
IMDb
tt9708598

Seasons

Season 1

  • E1 Olives 2019-02-11 · 12m In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
  • E2 Hu Tieu 2019-02-11 · 13m 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.
  • E3 Marinated Crab 2019-02-11 · 13m Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
  • E4 Brine 2019-02-11 · 11m Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose head and hot pot.
  • E5 Puning Bean Paste 2019-02-11 · 12m 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.
  • E6 Preserved Radish 2019-02-11 · 12m An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid.
  • E7 Seaweed 2019-02-11 · 12m 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.
  • E8 Oysters 2019-02-11 · 11m Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
  • E9 Chaozhu Mandarin Oranges 2019-02-11 · 11m 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.
  • E10 Lei Cha 2019-02-11 · 12m 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.
  • E11 Tofu Cake 2019-02-11 · 13m Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.
  • E12 Beef Hot Pot 2019-02-11 · 12m Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot.
  • E13 Beef Meatballs 2019-02-11 · 12m Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.
  • E14 Yu Sheng 2019-02-11 · 13m Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.
  • E15 Meal of Fish 2019-02-11 · 12m 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.
  • E16 Fish Sauce 2019-02-11 · 13m Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.
  • E17 Fish Ball & Wrapped Fish 2019-02-11 · 13m In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquely smooth and elastic texture.
  • E18 Mussels 2019-02-11 · 12m 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.
  • E19 Galangal 2019-02-11 · 13m Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.
  • E20 Chinese Motherwort 2019-02-11 · 11m Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.

Season 2

  • E1 Dairy Products 2019-10-30 · 14m Yunnan is known for a variety of dairy products, including Dali rushan: thinly sliced cheese that can be fried, grilled or dipped in honey.
  • E2 Nan Piê 2019-10-30 · 13m A local wild berry features in nanpie, which refers t different types of flavorful pastes made from mashed vegetables or fish.
  • E3 Sa Piê 2019-10-31 · 13m Sa is a culinary tradition that pairs cold meat or raw vegetables with a versatile sauce that is often mixed with pig blood curd.
  • E4 Lacquer Seed Oil 2019-10-31 · 13m Derived from the fruits of the Chinese lacquer tree, qiyou is an oil used to cook eggs, congee, pork stew, roast chicken and even bee larvae.
  • E5 Ham 2019-10-31 · 14m Found in local moon cake fillings, Xuanwei cured ham can be thinly sliced, steamed, cooked with egg, stewed or served as cold cuts.
  • E6 Pickled Vegetables 2019-10-31 · 14m Salted and partially dried, the sow thistle can be pickled and stir-fried with pork to lend a sour, crunchy flavour, or added to white radish stew.
  • E7 Hardy Banana 2019-10-30 · 13m Wrapped in leaves with a sticky rice or spiced fish, the Musa basjoo – a banana found in Yunnan – can make for a sweet snack or savoury dish.
  • E8 Sour Fruits 2019-10-30 · 14m Besides being an appetite stimulant, tart fruits like lemon and sour papaya can be added to shredded chicken, carp or a sauce for dousing live shrimp.
  • E9 Rice Cake 2019-10-30 · 13m The er, a flattened rice flour cake, can be backed into a sticky snack, sliced and stir-fried with vegetables or julienned into noodle-like strands.
  • E10 Salted Flour 2019-10-30 · 12m Zha, an old custom, is an assortment of dried fermented vegetables or fish served as side dishes, made with ancient methods of food preservation.

Season 3

  • E1 Yang Rou 2020-07-24 · 12m In Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.
  • E2 Bai He 2020-07-24 · 11m Baked, steamed or stir-fried, the root of the lily plant is sweet and aromatic. Its flower also serves as a salad ingredient or a noodle topping.
  • E3 Yang Za 2020-07-24 · 12m From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.
  • E4 Hu Ma 2020-07-24 · 12m In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.
  • E5 Gua Gua 2020-07-24 · 12m Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
  • E6 Niu Rou Mian 2020-07-24 · 11m A slow-cooked beef broth is the soul of the hand-pulled Lanzhou beef noodle, a go-to dish for discerning eaters searching for a taste of home.
  • E7 Mian Jin 2020-07-24 · 13m Baked, air-dried or sliced into strips, the absorbent wheat gluten can be added to soups and meaty stews, making it a perfect flavor reservoir.
  • E8 Jiang Shui 2020-07-24 · 11m Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.
  • E9 Niang Pi 2020-07-24 · 12m From Lanzhou to Wuwei, epicures put a different spin on niang pi, a glutenous cold noodle dish that often comes with sesame, cucumber and chili oil.
  • E10 Tu Dou 2020-07-24 · 11m Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.
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