Chaozhou Cooking

CCTV.COM (04.28 2003 15:52)

    Chaozhou is the name of a coastal region around the Shantou district of eastern Guangdong province. Naturally錛as a fishing area錛seafood features prominently in the hearty cuisine錛which is often enhanced by piquant sauces錛such as tangerine jam for steamed lobsters and broad錛峛ean paste for fish. Famous dishes include salt錛峛aked goose with vinegar juice錛mixed meats with beancurd and meatballs in casserole.

    Such richly flavored dishes reflect the culinary influence of the Chaozhou people's northeastern neighbors錛the Fukienese. Yet Chaozhou cuisine has also been greatly influenced by its southwestern neighbors錛the Cantonese.

    Many Chaozhou classic dishes are light and tasty錛with an abundant use of vegetables. The crisp delicacy of deep錛峟ried leaf vegetables in Chuenjew dishes adds a gleaming green錛very edible garnish to many dishes.

    Chaozhou chefs pride themselves on their skill in vegetable carving. Magnificent designs 錛flowers錛birds錛dragons and phoenixes 錛made from carrots and ginger adorn the Chaozhou banquet table and cold dishes.

    The region's chefs are also acknowledged masters in the preparation and cooking of two de luxe delicacies錛shark's fin and bird's nest. Chaozhou cuisine is famous錛too錛for its shellfish dishes and wide variety of sweet dishes 錛坵ith pumpkin and taro錛

    A very pungent regional speciality is the strong Kungfu tea錛served in tiny cups before and after a meal as a digestive aid.

Editor:Han Ling