Netflix Flavorful Origins - Chaoshan cuisine

Totally hooked and binged watch the entire season. Chaoshan Chinese cuisine. Excellent production. Some of the techniques are just simply amazing. This series may usher in authentic Chinese as the next IT cuisine.


Thanks for the tip.

I think Teochow / Chiuchow / Chaosan cuisine in the US faces the same problem as Yunnanese. Both have many dishes that depend on fresh indigenous ingredients.

Yeah I think it will be a challenge procuring beef slaughtered 4 hrs ago for hotpot in the US.

The fruits in that first episode are not related to olives.

Strange that the closed captions have a completely different and better translation than the voiceover.

The translation in the closed captions doesn’t have the non-native-speaker mistakes the voiceover does, but both seem problematic. E.g. in episode 2 the voiceover calls the rice noodles “guo slices” and the captions say “hu tieu,” but Google can’t find relevant information about either.

On the other hand, it’s possible that the information about Teochew cuisine available in English is so limited that there’s nothing for Google to find.

I just saw the hu tieu/rice noodle episode. It immediately made me want a bowl of hu tieu…more so since it’s chilly today.
Side note, I wasn’t aware that there was a Chinese version of marinated raw crab. I had only seen it on Korean menus.

I’ve only seen it in Thai places.

I had raw crab marinated in rice wine long ago at a Chinese restaurant in Manhattan (possibly Fuleen, or Canton, or Goody’s). The waiter tried to dissuade me from ordering it; nevertheless, I persisted. I didin’t like it at all, but of course I had to eat it, having made a fuss. Maybe it was a bad version - it tasted like a cross between a jello shot and low tide.

Vietnamese hu tieu is a dry noodle made from tapioca so not at all the same thing they showed in episode 2.

Though apparently Teochew cuisine also includes tapioca noodles.

Hu tieu has a couple of different iterations in Vietnamese cuisine. Yes, there’s the tapioca version called hu tieu dai (sp?). Regular rice noodles served in a broth have also been referred to as hu tieu.

The hu teiu in episode 2 are fresh noodles made from nothing but rice and water.

I think it’s the same thing as freshly made cheong fun.

If you’ve had the famous stir-fried lobster at any location of Newport Seafood or slurped rice noodles at Kim Ky in San Gabriel or Trieu Chau in Santa Ana, you’ve eaten Teochew food. Over at Chinatown’s Far East Plaza, hot chicken obsessives beating a path to Howlin’ Ray’s inevitably pass by Kim Chuy, a sleepy Teochew restaurant that’s been chugging along for decades. And one of Jonathan Gold’s most beloved restaurants was Seafood Palace, a Teochew fried crab specialist with locations in Monterey Park and Temple City.

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Another bizarre translation glitch: “meal of fish” in subtitles, “fish baskets” in voiceover.

I feel like I need to watch the series twice just to dig into the translation issues.

Because of its thin shell, Teochew people call it “thin shell.”