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， as a fishing area， seafood features prominently in the hearty cuisine， which is often enhanced by piquant sauces， such as tangerine jam for steamed lobsters and broad－bean paste for fish. Famous dishes include salt－baked goose with vinegar juice， mixed meats with beancurd and meatballs in casserole.

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

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

    Chaozhou chefs pride themselves on their skill in vegetable carving. Magnificent designs － flowers， birds， dragons and phoenixes － 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， shark's fin and bird's nest. Chaozhou cuisine is famous， too， for its shellfish dishes and wide variety of sweet dishes （with pumpkin and taro）.

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

Editor:Han Ling