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

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

Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always f...

Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goo...

Long ago, migrants from the north brought soybeans to Chaoshan, now home to a unique bean paste featured in many dish...

An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ri...

To bring out umami and impart the flavor of the sea, the versatile ingredient seaweed can be stir-fried, deep-fried, ...

Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivat...

A regional product, the Chaozhou orange can be deep-fried or dried and preserved to make sweet treats, while its peel...

In the Hakka tradition, tea leaves are cooked with fresh herbs, then ground with sesame seeds or peanuts in a mortar ...

Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profil...

Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, ...

Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to a...

Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Ch...

Salted, boiled and air-dried in bamboo baskets, the mackerel scad is among many seafoods that make for a chewy, flavo...

Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but ...

In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniqu...

Harvested from Nan'ao Island's shores, mussels are a summer delicacy that can be cooked with basil, folded into sprin...

Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fr...

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