Teochew cuisine

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.
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(糜;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(甘甘;gān gān).
A condiment that is popular in Fujian andTaiwanese cuisineand commonly associated with cuisine of certain Teochew groups isshacha sauce(沙茶酱;沙茶醬;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 called siang teng (上汤;上湯;shàngtāng), literally translates from theTeochewdialect as "superior broth". 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(食桌;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(夜宵;yèxiāo) ordaa laang(打冷;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.