Teochew cuisine

Teo-Swa cuisine
Chinese	Triều sán thái
Transcriptions Standard Mandarin Hanyu Pinyin Cháozhōu cài Yue: Cantonese Jyutping ciu4zau1coi3 Southern Min TeochewPeng'im diê5ziu1cai3
Chaoshan cuisine
Chinese	Triều sán thái
Transcriptions Standard Mandarin Hanyu Pinyin Cháoshàn cài Yue: Cantonese Jyutping ciu4saan3coi3 Southern Min TeochewPeng'im diê5suan1cai3

Teochew cuisine,also known asChiuchow cuisine,Chaozhou cuisineorTeo-swa cuisine,originated from theChaoshanregion in the eastern part of China'sGuangdong Province,which includes the cities ofChaozhou,ShantouandJieyang.Teochew cuisine bears more similarities to that ofFujian cuisine,particularlySouthern Mincuisine, due to the similarity of Teochew's and Fujian's culture, language, and their geographic proximity to each other.However, Teochew cuisine is also influenced byCantonese cuisinein its style and technique.

Background

Teochew cuisine is well known for its seafood and vegetarian dishes. 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 andbraising,as well as the common Chinese method ofstir-frying.Teochew cuisine is also known for servingcongee(Mi;mí;ormue), in addition tosteamed riceor noodles with meals. The Teochewmueis rather different from the Cantonese counterpart, being very watery with the rice sitting loosely at the bottom of the bowl, while the Cantonese dish is more a thin gruel.

Authentic Teochew restaurants serve very strongoolongtea calledTieguanyinin very tiny cups before and after the meal. Presented asgongfutea,the tea has a thickly bittersweet taste, colloquially known asgam gam(Cam cam;gān gān).

A condiment that is popular in Fujian andTaiwanese cuisineand commonly associated with cuisine of certain Teochew groups isshacha sauce(Sa trà tương;Sa trà tương;shāchá jiàng). It is made from soybean oil, garlic, shallots, chilies, brill fish and dried shrimp. The paste has a savoury 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-fried dishes, or as a component for dipping sauces.

In addition tosoy sauce(widely used in all Chinese cuisines), Teochew people also usefish saucein their cooking.

Teochew chefs often use a special stock calledsuperior broth(Thượng thang;Thượng thang;shàngtāng). This stock remains on the stove and is continuously replenished. Portrayed in popular media, some Hong Kong chefs allegedly use the same superior broth that is preserved for decades. This stock can as well be seen on Chaozhou TV's cooking programmes.

There is a notable feast in Teochew cuisine calledjiat dot(Thực trác;shízhuō;'food table'). A myriad of dishes are often served, which includeshark fin soup,bird's nest soup,lobster, steamed fish, roasted suckling pig and braised goose.

Teochew chefs take pride in their skills of vegetable carving, and carved vegetables are used as garnishes on cold dishes and on the banquet table.

Teochew cuisine is also known for a late night meal known asmeh siao(Dạ tiêu;yèxiāo) ordaa laang(Đả lãnh;dǎléng) among the Cantonese. Teochew people enjoy eating out close to midnight in restaurants or at roadside food stalls. Somedai pai dong-like eateries stay open till dawn.

Unlike the typical menu selections of many other Chinese cuisines, Teochew restaurant menus often have adessertsection.

Many people of Teochew origin, also known as Teochiu or Teochew people, have settled in Hong Kong and places in Southeast Asia likeMalaysia,Singapore,CambodiaandThailand.Influences they bring can be noted inSingaporean cuisineand that of other settlements. A large number of Teochew people have also settled in Taiwan, evident inTaiwanese cuisine.Other notable Teochew diaspora communities are in Vietnam, Cambodia and France. A popular noodle soup in both Vietnam and Cambodia, known ashu tieu,originated from the Teochew.There is also a large diaspora of Teochew people (most were from Southeast Asia) in the United States - particularly in California. There is a Teochew Chinese Association in Paris called L'Amicale des Teochews en France.

Notable dishes

English	Traditional Chinese	Simplified Chinese	Pinyin	Chaoshantransliteration	Description
Bak chor mee	Nhục toái diện	Nhục toái diện	ròusuì miàn	bak chor mee	Boiled noodles, dried and mixed with variety sauce such as soy sauce, chilli sauce and lard topped with vegetables, sliced onion, minced pork, mushrooms and fish balls or fishcakes.
Bak kut teh	Nhục cốt trà	Nhục cốt trà	ròugǔchá	bak kut teh	A hearty soup that, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (includingstar anise,cinnamon,cloves,danggui,fennel seedsandgarlic), 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 asyuzhu (rhizome of Solomon's seal)andjuzhi (buckthorn fruit)for a sweeter, slightly stronger flavoured soup. The dish is usually eaten with rice or noodles (sometimes as a noodle soup), and often served withyoutiao.Garnish includes 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 Southeast Asian countries such as Singapore and Malaysia.
Braised varieties	Lỗ vị	Lỗ vị	lǔwèi	lo bah	Teochew cuisine is noted for its variety of braised dishes, which includes geese, duck, pork, bean curd and offal.
Chai tau kueh	Thái đầu quả	Thái đầu quả	càitóu guǒ	chai tau kueh	A savoury fried cake, made of white radish and rice flour. It is commonly stir-fried with soy sauce, eggs, garlic, spring onion and occasionally dried shrimp.
Sichuan pepper chicken	Xuyên tiêu kê	Xuyên tiêu kê	chuān jiāo jī	cuêng ziê goi	A traditionally deep-fried chicken dish, usually accompanied with leafy green fromlysimachia clethroides,known as pearl vegetable (Trân châu thái). However,lysimachia clethroides's leaves are unavailable to use in culinary outside of China, butbasil,spinach,or other leafy green vegetables can be substitutes to them in preparation of the dish.
Chwee kueh	Thủy quả	Thủy quả	shuǐguǒ	chwee kueh	Cup-shaped steamed rice cakes topped with chopped preserved/salted radish.
Crystal balls	Thủy tinh bao	Thủy tinh bao	shuǐjīng bāo	zhui jia bao	A steamed dessert with a variety of fillings such as yellow milk (Nãi hoàng;Nãi hoàng;nǎihuáng;ni ng), yam paste (Dụ nê;yùní;or ni) or bean paste made frommung beansorazuki beans.They are similar tomochi.
Fish balls / fishcakes / fish dumplings	Ngư hoàn / ngư quả / ngư giáo	Ngư hoàn / ngư quả / ngư giáo	yúwán / yúguǒ / yújiǎo	her ee / her kueh / her kiaw	This fish paste made into balls, cakes and dumplings can be cooked in many ways but are often served in Teochew-style noodle and soups.
Flavored-potted goose	Lỗ thủy nga	Lỗ thủy nga	lǔ shuǐ é	lou zui gho	A well-known braised goose dish, often accompanised by tofu.
Fried bean curd	Tạc đậu hủ	Tạc đậu hủ	zhà dòufu	za dao hu	A simple deep fried tofu dish, and was later adopted by Guangzhou's residents. First, deep-fry slices of fresh firm tofu until they are golden, and then serve with salted water dip (ingredients are boiling water, salt, and chopped Chinese chives).In modern times, some Teochew people now use theair fryerto prepare them for convenience and reduction of the amount of fat and calories in the food.
Fried beef balls	Tạc ngưu nhục hoàn	Tạc ngưu nhục hoàn	zhà niúròu wán	za ghu bak ee	A simple deep-firedbeef balldish serves with dipping sauce such asshacha sauceor salted water dip (ingredients are boiling water, salt, and chopped Chinese chives). In modern times, some Teochew people now use the air fryer to prepare them for convenience and reduction of the amount of fat and calories in the food.
Fish ball noodle soup	Ngư hoàn diện	Ngư hoàn diện	yúwán miàn	her ee mee	Any of several kinds of egg and rice noodles may be served either in a light fish-flavoured broth or dry, along with fishballs, fishcakes, beansprouts and lettuce.
Fun guo	Phấn quả	Phấn quả	fěnguǒ	hung gue	A type of steamed dumplings. 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 calledchiu chow fun guo(Triều châu phấn quả;Cháozhōu fěnguǒ), in which the Chinese characterQuảis replaced byQuả.
Head mustard with mushrooms	Hậu cô đại giới thái	Hậu cô đại giới thái	hòugū dà jiècài	gao gou dua gai cai	A dish ofbrassica juncea(Chinese mustard) andshiitake(Chinese black mushrooms) in a soup. Originally a vegetarian soup, it often added with diced pork belly and other ingredients.
Kway chap	Quả trấp	Quả trấp	guǒzhī	kueh chap	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 bean curd, preserved salted vegetables and braised hard-boiled eggs.
Mee pok	Diện bạc	Diện bạc	miànbáo	mee pok	A popular noodle dish served with minced pork, braised mushrooms, fishballs, dumplings, sauce and other garnish.
Oolongtea	Ô long trà	Ô long trà	wūlóng chá	Ou-leeng teh	Tieguanyinis one of the most popular Teochew teas. However, the Teochew people prefer their own brand of Oolong tea, which is thehong wang dan cong teh(Phượng hoàng đan tùng trà;Phượng hoàng đan tùng trà;fènghuáng dāncóng chá).
Oyster omelette	Hào lạc	Hào lạc	háolào	or lua	A dish of omelette cooked with fresh raw oysters, tapioca starch and eggs. Teochew-style oyster omelette is usually deep fried and very crisp. Dip condiments are fish sauce and pepper or chili sauce.
Pan-fried marinated fish	烳 yêm ngư	烳 yêm ngư	pǔyānyú	pu iem he	A pan-fried dish of marinated fish, typically using alarimichthys croceaas the main ingredient but can use other alternatives such as awhite croaker,Japanese sea bassor other types ofbass,ortilefish.
Patriotic soup(Protect the Country Dish)	Hộ quốc thái	Hộ quốc thái	hùguó cài	hu gog chai	Developed during theMongol conquest of the Song dynastyand named bySong's last emperorZhao Bing.A simple soup boiled with stir-friedleaf vegetable(commonlysweet potato leavessince theMing dynastybut also can useamaranth,spinach,ipomoea aquaticaor other leafy greens as alternatives) andedible mushrooms(preferablystraw mushrooms) and broth (vegetable, chicken, or beef).
Pig's organ soup	Trư tạp thang	Trư tạp thang	zhūzátāng	ter zap terng
Popiah	Bạc bính tử	Bạc bính tử	báobǐngzǎi	po piah	A fresh (non-fried) spring roll usually eaten during theQingming Festival.The skin is a soft, thin paper-like crepe made from wheat flour. The filling is mainly finely grated and steamed or stir-fried turnip, yam bean (jicama), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots and shredded omelette. Other common variations of popiah include pork (lightly seasoned and stir-fried), shrimp or crab meat. It is eaten in accompaniment with a sweet sauce (often a bean sauce, a blended soy sauce orhoisin sauceor ashrimp pastesauce).
Pork jelly	Trư cước đống	Trư cước đống	zhūjiǎo dòng	ter ka dang	Braised pig's leg made into jelly form, sliced and served cold.
Prawns sautéed with olive vegetables	Lãm thái cục hà	Lãm thái cục hà	lǎncàijúxiā	lam cai ju he	A dish of deep-fried prawns
Red peach cake	Hồng đào quả	Hồng đào quả	ng tao guoo	ung toh kway	Pink hue rice flour skin wrapped with flavorful glutinous rice. Pressed on a nicely designed peach shaped wooden mould, and then steam the dumpling to perfection. You can eat it freshly steamed, or pan-fried.
Salted vegetable duck soup	Hàm thái áp thang	Hàm thái áp thang	xiáncài yātāng	kiam cai ak terng	A soup boiled with duck, preserved salted vegetable, tomatoes and preservedsour plum.
Spring rolls with prawn or minced meat fillings	Hà quyển / thiêu quyển / ngũ hương	Hà quyển / thiêu quyển / ngũ hương	xiājuǎn / shāojuǎn / wǔxiāng	heh gerng / sio gerng /ngo hiang	Mixed pork and prawn paste (sometimes fish), seasoned withfive-spice powder,wrapped and rolled in a bean curd skin and deep-fried or pan-fried. It is sometimes referred to as Teochew-style spring roll in restaurant menus.
Steamed chives dumplings	Cửu thái quả	Cửu thái quả	jiǔ cài guǒ	gu chai gue	They are sometimessautéedto give them a crispy texture.
Steamed goose	Xuy nga	Xuy nga	chuī é	chue gho
Taro paste	Dụ nê	Dụ nê	yùní	orh ni / orh nee	A traditional Teochew dessert made primarily fromtaro.The taro is steamed and then mashed into a thick paste, which forms the base of the dessert. Pumpkin is also added for sweetness and to create a smoother consistency. Lard or fried onion oil is then added for fragrance. The dessert is traditionally sweetened with water chestnut syrup, and served with ginkgo nuts. Modern versions of the dessert include the addition of coconut cream and sweet corn. The dessert is commonly served at traditional Teochew wedding banquet dinners as the last course, marking the end of the banquet.
Teochew chicken	Triều châu kê	Triều châu kê	Cháozhōu jī	Teochew koi	A dish of sliced chicken
Teochew cold crab	Triều châu đống giải	Triều châu đống giải	Cháozhōu dòngxiè	Teochew ngang hoi	The whole crab is first steamed then served chilled. The species of crab most commonly used isCharybdis cruciata.
Teochewhot pot/ Teochew steamboat	Triều châu hỏa oa	Triều châu hỏa oa	Cháozhōu huǒguō	Teochew zuang lou	A dish where fresh, thinly sliced ingredients are placed into a simmering flavourful 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, among others. Teochew hot pot, like other Chinese hot pots, is served in a large communal metal pot at the center of the dining table.
Teochew rice noodle soup	Triều châu quả điều	Triều châu quả điều	Cháozhōu guǒtiáo	Teochew kuay teow	A quintessential Teochew-style noodle soup that is also particularly popular in Vietnam and Cambodia (known respectively ashu tieuandkuy 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 fishcake slices, quail eggs, blanched Chinese cabbage and sometimes offal. The soup base is typically made of pork 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 intoShacha sauceor Teochew chilli oil.
Teochew-stylecongee	Triều châu mi	Triều châu mi	Cháozhōu zhōu	Teochew mue	A rice soup that has a more watery texture as compared to the Cantonese congee. It is commonly served with various salty accompaniments such as salted vegetables (kiam chai), preserved radish (chai por), black olive(Ô cảm lãm), olive grits (Cảm lãm tảm), boiled salted duck eggs, fried salted fish and fried peanuts.
Teochew-style steamedpomfret	Triều châu chưng xương ngư	Triều châu chưng xương ngư	Cháozhōu zhēng chāngyú	Teochew chue chioh her	Silverpomfretsteamed with preserved salted vegetables,lardandsour plums.
Yusheng	Ngư sinh	Ngư sinh	yúshēng	her sae	A raw fish salad whose typical ingredients include fresh salmon, white radish, carrot, red pepper (capsicum), ginger,kaffir limeleaves, 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 appetiser to bring good luck for the new year and is usually eaten on the seventh day of theLunar New Year.

Gallery

• 
  "Flavor potted" goose (Lỗ thủy nga)
• 
  Taro paste (Dụ nê)
• 
  Crystal balls (Thủy tinh bao)
• 
  Steamed fish (Xuy ngư)
• 
  Oyster omelette(Hào lạc)
• 
  Fried chive dumplings (Cửu thái quả)
• 
  Patriotic Soup (Protect the Country Dish (Hộ quốc thái))
• 
  A dish of fried tofu (Tạc đậu hủ) with dipping sauce.
• 
  Teochew rice noodle soup (Triều châu quả điều).
• 
  Sautéed prawns with olive vegetables (Lãm thái cục hà).
• 
  Teochew hotpot (Triều châu hỏa oa)
• 
  Sichuan pepper chicken (Xuyên tiêu kê)

See also

• List of Chinese dishes
• Teochew porridge
• Teochew people

External links

• Yeo's Teochew Popiah Recipe
• Jenius' Teochew peach shaped kueh Recipe