Chaozhou cuisine

Chaozhou cuisine or Teochew cuisine is a style of Chinese cuisine originating from the Chaozhou region in the eastern part of China's Guangdong Province. It is also known as Chaoshan cuisine, referring to the Chaoshan region, which includes the cities of Chaozhou, Shantou and Jieyang.

History

Chaozhou cuisine has a history dating back over 500 years. It evolved from the Song Dynasty (960-1279) and matured during the Qing Dynasty (1644-1911). The cuisine is influenced by the cooking methods of nearby regions, but it has developed its own unique techniques and flavors.

Characteristics

Chaozhou cuisine is known for its emphasis on fresh ingredients, natural flavors, and a light but flavorful taste. It is less oily than other Chinese cuisines and has a delicate, refined flavor. The cooking methods often involve braising, stewing, roasting, and steaming, with a particular emphasis on the latter to retain the ingredients' original flavors.

Notable Dishes

Some notable dishes in Chaozhou cuisine include:

• Steamed dumplings - These are often filled with a mixture of ground pork and chopped vegetables.
• Braised duck - This is a traditional dish that is slow-cooked in a pot with soy sauce and spices.
• Oyster omelette - This dish is made with fresh oysters and eggs, often served with a spicy sauce.
• Fish balls - These are made from fish paste and are a common ingredient in soups and noodle dishes.

Influence

Chaozhou cuisine has had a significant influence on the culinary traditions of other regions in China and Southeast Asia, particularly in places with a significant Teochew diaspora, such as Hong Kong, Singapore, and Thailand.

See Also

• Cantonese cuisine
• Hunan cuisine
• Szechuan cuisine
• Chinese cuisine