Background Chaozhou cuisine is particularly well known for its seafood and vegetarian dishes and is commonly regarded as being healthy Its use of flavouring is much less heavy handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour As a delicate cuisine oil is not often used in large quantities and there is a relatively heavy emphasis on poaching steaming and braising as well as the common Chinese method of stir frying Chaozhou cuisine is also known for serving rice soup or mue in addition to steamed rice or noodles with meals The Teochew mue is rather different from the Cantonese counterpart the former being very watery with the rice sitting loosely at the bottom of the bowl Authentic Chaozhou restaurants serve very strong Oolong tea called Tieguanyin in very tiny cups before and after the meal Presented as Gongfu cha the tea has a thickly bittersweet taste colloquially known as gam gam A condiment tha t is commonly associated with Chaozhou cuisine is Shacha sauce This popular paste is also used in Fujian and Taiwanese cuisine It is made from soybean oil garlic shallots chilis brill fish and dried shrimp The paste has a savory and slightly spicy taste As an ingredient it has multiple uses as a base for soups as a rub for barbecued meats as a seasoning for stir fry dishes as a component for dipping sauces for example as used in hot pot meals In addition to soy sauce widely used in all Chinese cuisines Teochew cuisine is one of the few regional Chinese that makes use of fish sauce due to Chaoshan s coastal land It is used as a flavoring agent for e g in soup rather than a dip As an ingredient peanuts are a relatively prominent feature in this cuisine used both in savory dishes and desserts They can be boiled fried roasted crushed grounded or even turned into a paste Peanuts can be used as a garnish or feature in soups amongst others Chaozhou chefs often use a special stock c alled shang tang This stock remains on the stove and is continuously replenished Portrayed in popular media some Hong Kong chefs allegedly use the same shang tang that is preserved for decades This stock can as well be seen on Chaozhou TV s cooking programmes of today There is a famous feast in Chaozhou cuisine banquet called jiat dot which literally means food table A myriad dishes are often served which include shark fins soup bird s nest soup lobster steamed fish and braised goose Chaozhou chefs pride themselves in their skills of vegetable carving and carved vegetables are used as garnishes on cold dishes and on the banquet table Chaozhou cuisine is also known for a late night dinner known as meh siao locally or da lang among the Cantonese Chaozhou people enjoy eating out in restaurants or at roadside food stalls close to midnight before they go to bed Some dai pai dong like restaurants stay open till dawn Unlike the typical menu selections of many other Chinese cuisines Chaozhou restaurant menus often have a dessert section Many people of Chaoshan origin also known as Chaozhou Teochiu or Teochew people have settled in Southeast Asia during the Chinese Diaspora especially Singapore and Thailand influences they bring can be noted in the cuisine of Singapore and that of other settlements This review article for example illustrates a Teochew Noodles House in Singapore A large number of Chaozhou people have also settled in Taiwan evident in Taiwanese cuisine Famous dishes Some famous Chaozhou dishes include among others Braised Varieties Lou Be Teochews are famed for their variety of braised food which includes Geese Duck Pork Beancurd and Offary Pork Jelly Ter Ka Dang Braised pig s leg made into jelly form sliced and served cold Steamed goose Chue Gho Teo Chew style steamed fish Teo Chew Chue He Normally makes use of pomfret and has a distinctive clear broth seasoned and steamed with shredded ginger preserved plums preserved salted vegetables sliced Shiitake mushrooms tomatoes and sometimes tofu White radish cake Chai Tao Kueh A savoury fried cake made of white radish and rice flour It is a popular dim sum commonly stir fried with soy sauce eggs garlic spring onion and occasionally dried shrimp Steamed dumpling Hung Gue This is usually filled with dried radish garlic chives ground pork dried shrimp Shiitake mushrooms and peanuts The dumpling wrapper is made from a mixture of flour or plant starches mixed together with water In Cantonese these are called Chew Zhao Fun Guo where the character used is fruit instead of dumpling Steamed chives dumplings Gu Chai Gue They are sometimes sauteed to give it a crispy texture Ngoh Hiang Heh Geng Mixed pork and prawn paste sometimes fish seasoned with five spice powder wrapped and rolled in a beancurd skin and deep fried or pan fried It is sometimes referred to as Teo Chew style spring roll in restaurant menus Oyster omelette Or Lua This dish is actually a kind of omelette wh ich is cooked with fresh raw oysters Yusheng Yee sang Her Sae A lavish raw fish salad where typical ingredients include fresh salmon white radish carrot red pepper capsicum ginger kaffir lime leaves Chinese parsley chopped peanuts toasted sesame seeds Chinese shrimp crackers or fried dried shrimp and five spice powder with the dressing primarily made from plum sauce It is customarily served as an appetizer to raise good luck for the new year and is usually eaten on Renri the seventh day of Chinese New Year This delicacy is known to exist as far back as the Southern Song Dynasty the original version consisting of a simple salad of raw and julienned vegetables dressed in condiments The modern version which is widely known today was developed by a master chef in Lai Wah Restaurant in Singapore during the 1960s Thin noodles Mee pok A popular noodle dish served with minced pork braised mushrooms fish balls dumplings sauce and other garnishings Flat rice noodles Kueh Jarp A dish o f flat broad rice sheets in a soup made from dark soy sauce served with pig offal braised duck meat various kinds of beancurd preserved salted vegetables and braised hard boiled eggs Chaozhou noodle soup A quintessential Teochew style noodle soup that is also particularly popular in Vietnam and Cambodia known respectively as hu tieu and kuy teav through the influx of Teochew immigrants It is a dish of yellow egg noodles and thin rice noodles served in a delicate fragrant soup with meatballs other various meats seafood such as shrimp fried fish cake slices quail eggs blanched Chinese cabbage and sometimes even offal The soup base is typically made of pork and or chicken bones and dried squid Just before serving the noodle soup is garnished with fried minced garlic fried shallots thinly sliced scallions and fresh cilantro coriander sprigs For those who enjoy their noodle soup with added depth the solid ingredients may be dipped into Shacha sauce or Chiu Chow chili oil Chaozhou Hot pot Zuang Low A dish whereby fresh thinly sliced ingredients are placed into a simmering flavorful broth to cook and then dipped into various mixed sauces usually with Shacha and soy sauce as its main components Ingredients often include leafy vegetables yam tofu pomfret and other seafood beef balls fish balls pork balls mushrooms and Chinese noodles amongst others Teochew hot pot like other Chinese hot pots is served in a large communal metal pot at the center of the dining table Bak kut teh A hearty soup that at its simplest consists of meaty pork ribs in a complex broth of herbs and spices including star anise cinnamon cloves dang gui fennel seeds and garlic boiled together with pork bones for hours Dark and light soy sauce may also be added to the soup during the cooking stages Some Teochew families like to add extra Chinese herbs such as yu zhu rhizome of Solomon s Seal and ju zhi buckthorn fruit for a sweeter slightly stronger flavored soup These herbs are known t o be health giving The dish is usually eaten with rice or noodles sometimes as a noodle soup and often served with youtiao Chinese fried dough sticks Garnshings include chopped coriander or green onions and a sprinkling of fried shallots A variation of bak kut teh uses chicken instead of pork which then becomes chik kut teh Bak kut teh is particularly popular in Klang where it was brought over with the Chinese diaspora Chao Zhou chicken Teo Chew Koi A dish of sliced crisp skinned marinated chicken served with fried spinach leaves The leaves are fused with a five spice and Shaoxing wine fragrance Fish balls Her Ee These fish balls can be cooked in many ways but are often served in Teo Chew style noodle soups Fishball noodle soup He Ee Mee Any of several kinds of egg and rice noodles may be served either in a light fish flavoured broth or dry with the soup on the side with fish balls fishcakes beansprouts and lettuce Cold crab Teo Chew Ngang Hoi The whole crab is first steamed then served chilled The species of crab most commonly used is Charybdis cruciata of the genus Charybdis genus Chao Zhou style Congee Teo Chew Mue A rice soup that has a more watery consistency than its Cantonese cousin It is commonly served with various salty accompaniments such as salted vegetables kiam chai preserved radish chai por boiled salted duck eggs fried salted fish and fried peanuts Yam dessert Ou Ni Yams are steamed mashed and then sweetened to form the dessert which resembles yam dough It is often served with gingko seeds This dessert contains fried onion oil to give it a nice fragrance Crystal balls Zhui Jia Bao A steamed dessert with a variety of fillings such as yellow milk Ni Ng yam paste Ou Ni or bean paste made from mung beans or red beans They are similar to the Japanese mochi Oolong Tea Ou Leng Teh Iron Guan Yin Goddess Ti Guan Yim is one the many renowned Teo Chew Tea However Chao Zhou people prefer their own Oolong tea which is the Single Phoenix Flyi ng tea Hong Wang Dan Cong Teh Note Words shown in brackets after the Chinese characters are the pronunciation of the words in the Teo Chew dialect Gallery Shui Jing Bao Steamed fish Oyster omelette See also Fujian cuisine Chinese cuisine Teochew people Cooking Cuisine External links Yeo s Teochew Popiah Recipe v 160 160 d 160 160 e Cuisine List of cuisines Regional Africa 160 Asia 160 Caribbean 160 Europe 160 Latin America 160 Mediterranean 160 Middle East 160 North America 160 Oceania 160 South Asia Historical Ancient Egyptian 160 Ancient Greek 160 Ancient Roman 160 Historical Chinese 160 Historical Indian 160 Medieval 160 Ottoman Styles Fast food 160 Fusion 160 Immigrant Types of Food Confectionery 160 Dairy products 160 Fruit 160 Herbs 160 Spices 160 Meat 160 Vegetable Carbohydrate Staples Bread 160 Cassava 160 Pasta 160 Potato 160 Quinoa 160 Rice 160 Sweet Potato 160 Yam Types of Dish Curry 160 Dip 160 Pizza 160 Salad 160 Sandwich 160 Sauce 160 Soup 160 Stew Technical Ea ting utensils 160 Food preparation utensils 160 Techniques 160 Weights and measures See also Kitchen 160 Meal Breakfast 160 Lunch 160 Dinner 160 Wikibooks Cookbook v 160 160 d 160 160 e Chaozhou cuisine Bak kut teh 160 Beef ball 160 Chai tow kway 160 Fish ball 160 Fun guo 160 Jiaozi 160 Kuyteav 160 Mee pok 160 Ngo hiang 160 Oyster omelette 160 Popiah 160 Shacha sauce 160 Teochew cuisine 160 Tieguanyin 160 Yusheng Chinese cuisine Categories Chaoshan Chaozhou Regional cuisines of China Chiuchow cuisineHidden categories Articles lacking sources from February 2010 All articles lacking sources Articles containing Chinese language text
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