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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 that 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 called 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. 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 which 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 of 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 to 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 Flying' 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. Shui Jing Bao () Yeo's Teochew Popiah Recipe Cuisine (List of cuisines) Africa Asia Caribbean Europe Latin America Mediterranean Middle East North America Oceania South Asia Ancient Egyptian Ancient Greek Ancient Roman Historical Chinese Historical Indian Medieval Ottoman Fast food Fusion Immigrant Confectionery Dairy products Fruit Herbs/ Spices Meat Vegetable Bread Cassava Pasta Potato Quinoa Rice Sweet Potato Yam Curry Dip Pizza Salad Sandwich Sauce Soup Stew Eating utensils Food preparation utensils Techniques Weights and measures Kitchen Meal (Breakfast Lunch Dinner) Wikibooks:Cookbook Bak kut teh Beef ball Chai tow kway Fish ball Fun guo Jiaozi Kuyteav Mee pok Ngo hiang Oyster omelette Popiah Shacha sauce Teochew cuisine Tieguanyin Yusheng 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 We are high quality suppliers, our products such as LED Bulb Lamp Manufacturer , LED PAR Lamp for oversee buyer. 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