What is Flavorful Origins (2019) about?

Flavorful Origins (2019) web series — story, cast, seasons, episode guide, trailer and where to watch online in HD on New MovieLinkBD. Documentary.

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Flavorful Origins (2019) Web Series — Cast, Story & Where to Watch

Name: Flavorful Origins (2019)
Genre: Documentary
Released: 2019
Rating: 8
Cast: Yang Chen

Flavorful Origins (2019) is a documentary web series in Chinese. On New MovieLinkBD: full story, cast, ratings, season & episode guide, official trailer and where to watch Flavorful Origins online in HD.

Flavorful Origins — Storyline

Embark on a delightful journey through the culinary traditions of China and uncover the stories of the people who create and cherish its dishes.

Cast & Crew

Starring: Yang Chen

Flavorful Origins — Series Details

First Air Date	2019-02-11
Seasons	5
Episodes	60
Genre	Documentary
Language	Chinese
Network	Tencent Video, Netflix
Status	Returning Series
Rating	8/10 (15 votes)

Flavorful Origins — Episode Guide

Chaoshan Cuisine

E1: Olives (2019-02-11) — In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
E2: Hu Tieu (2019-02-11) — A quintessentially Chaoshan staple and a taste of home for many, kway teow (rice-noodle strips) can be stir-fried or wrapped around tasty fillings.
E3: Marinated Crab (2019-02-11) — Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
E4: Brine (2019-02-11) — Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose head and hot pot.
E5: Puning Bean Paste (2019-02-11) — Long ago, migrants from the north brought soybeans to Chaoshan, now home to a unique bean paste featured in many dishes, from spinach to steamed fish.
E6: Preserved Radish (2019-02-11) — An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid.
E7: Seaweed (2019-02-11) — To bring out umami and impart the flavor of the sea, the versatile ingredient seaweed can be stir-fried, deep-fried, roasted and sprinkled on soup.
E8: Oysters (2019-02-11) — Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
E9: Chaozhou Mandarin Oranges (2019-02-11) — A regional product, the Chaozhou orange can be deep-fried or dried and preserved to make sweet treats, while its peel can be used for zesty seasoning.
E10: Lei Cha (2019-02-11) — In the Hakka tradition, tea leaves are cooked with fresh herbs, then ground with sesame seeds or peanuts in a mortar to make lei cha, a fragrant drink.
E11: Tofu Cake (2019-02-11) — Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.
E12: Beef Hot Pot (2019-02-11) — Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot.
E13: Beef Meatballs (2019-02-11) — Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.
E14: Yusheng (2019-02-11) — Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.
E15: Meal of Fish (2019-02-11) — Salted, boiled and air-dried in bamboo baskets, the mackerel scad is among many seafoods that make for a chewy, flavorful and simple main dish.
E16: Fish Sauce (2019-02-11) — Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.
E17: Fish Ball and Wrapped Fish (2019-02-11) — In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) — a versatile ingredient with a uniquely smooth and elastic texture.
E18: Mussels (2019-02-11) — Harvested from Nan'ao Island's shores, mussels are a summer delicacy that can be cooked with basil, folded into spring rolls and added to fried rice.
E19: Galangal (2019-02-11) — Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.
E20: Chinese Motherwort (2019-02-11) — Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.

Yunnan Cuisine

E1: Dairy Products (2019-10-30) — Yunnan is known for a variety of dairy products, including Dali rushan: thinly sliced cheese that can be fried, grilled or dipped in honey.
E2: Nan Piӗ (2019-10-30) — A local wild berry features in nanpie, which refers t different types of flavorful pastes made from mashed vegetables or fish.
E3: Sa Piӗ (2019-10-31) — Sa is a culinary tradition that pairs cold meat or raw vegetables with a versatile sauce that is often mixed with pig blood curd.
E4: Lacquer Seed Oil (2019-10-31) — Derived from the fruits of the Chinese lacquer tree, qiyou is an oil used to cook eggs, congee, pork stew, roast chicken and even bee larvae.
E5: Ham (2019-10-31) — Found in local moon cake fillings, Xuanwei cured ham can be thinly sliced, steamed, cooked with egg, stewed or served as cold cuts.
E6: Pickled Vegetables (2019-10-31) — Salted and partially dried, the sow thistle can be pickled and stir-fried with pork to lend a sour, crunchy flavour, or added to white radish stew.
E7: Hardy Banana (2019-10-30) — Wrapped in leaves with a sticky rice or spiced fish, the Musa basjoo – a banana found in Yunnan – can make for a sweet snack or savoury dish.
E8: Sour Fruits (2019-10-30) — Besides being an appetite stimulant, tart fruits like lemon and sour papaya can be added to shredded chicken, carp or a sauce for dousing live shrimp.
E9: Rice Cake (2019-10-30) — The er, a flattened rice flour cake, can be backed into a sticky snack, sliced and stir-fried with vegetables or julienned into noodle-like strands.
E10: Salted Flour (2019-10-30) — Zha, an old custom, is an assortment of dried fermented vegetables or fish served as side dishes, made with ancient methods of food preservation.

Gansu Cuisine

E1: Mutton (2020-07-24) — In Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.
E2: Lily (2020-07-24) — Baked, steamed or stir-fried, the root of the lily plant is sweet and aromatic. Its flower also serves as a salad ingredient or a noodle topping.
E3: Cooked chopped entrails of sheep (2020-07-24) — From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.
E4: Flaxseed (2020-07-24) — In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.
E5: Gua Gua (2020-07-24) — Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
E6: Beef noodles (2020-07-24) — A slow-cooked beef broth is the soul of the hand-pulled Lanzhou beef noodle, a go-to dish for discerning eaters searching for a taste of home.
E7: Gluten (2020-07-24) — Baked, air-dried or sliced into strips, the absorbent wheat gluten can be added to soups and meaty stews, making it a perfect flavor reservoir.
E8: Souherb (2020-07-24) — Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.
E9: Niang Pi (2020-07-24) — From Lanzhou to Wuwei, epicures put a different spin on niang pi, a glutenous cold noodle dish that often comes with sesame, cucumber and chili oil.
E10: Potato (2020-07-24) — Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.