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The Best Episodes of Flavorful Origins

Every episode of Flavorful Origins ranked from best to worst. Let's dive into the Best Episodes of Flavorful Origins!

The Best Episodes of Flavorful Origins

Delve into the delectable world of Chaoshan cuisine, explore its unique ingredients and hear the stories of the people behind its creation. In the second series...

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  1. 10.0/10(1 votes)

    #1 - Episode 1

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    S5:E1

    No description available

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  2. 8.0/10(2 votes)

    #2 - Olives

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    S1:E1

    In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.

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  3. 7.6/10(28 votes)

    #3 - Mutton

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    S3:E1

    In Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.

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  4. 7.5/10(27 votes)

    #4 - Cooked chopped entrails of sheep

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    S3:E3

    From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.

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  5. 7.5/10(25 votes)

    #5 - Flaxseed

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    S3:E4

    In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.

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  6. 7.5/10(24 votes)

    #6 - Gua Gua

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    S3:E5

    Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.

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  8. 7.5/10(25 votes)

    #7 - Beef noodles

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    S3:E6

    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.

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  9. 7.5/10(22 votes)

    #8 - Gluten

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    S3:E7

    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.

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  10. 7.4/10(26 votes)

    #9 - Lily

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    S3:E2

    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.

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  11. 7.4/10(22 votes)

    #10 - Niang Pi

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    S3:E9

    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.

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  12. 7.4/10(25 votes)

    #11 - Potato

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    S3:E10

    Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.

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  13. 7.3/10(22 votes)

    #12 - Souherb

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    S3:E8

    Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.

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  14. NaN/10(0 votes)

    #13 - Hu Tieu

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    S1:E2

    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.

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  15. NaN/10(0 votes)

    #14 - Marinated Crab

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    S1:E3

    Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.

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  16. NaN/10(0 votes)

    #15 - Brine

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    S1:E4

    Cinnamon, anise and galangal are among the spices that go into Chaoshan brine, a key ingredient in braised offal, goose head and hot pot.

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  17. NaN/10(0 votes)

    #16 - Puning Bean Paste

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    S1:E5

    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.

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  18. NaN/10(0 votes)

    #17 - Preserved Radish

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    S1:E6

    An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid.

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  19. NaN/10(0 votes)

    #18 - Seaweed

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    S1:E7

    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.

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  20. NaN/10(0 votes)

    #19 - Oysters

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    S1:E8

    Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.

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  21. NaN/10(0 votes)

    #20 - Chaozhou Mandarin Oranges

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    S1:E9

    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.

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  22. NaN/10(0 votes)

    #21 - Lei Cha

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    S1:E10

    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.

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  23. NaN/10(0 votes)

    #22 - Tofu Cake

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    S1:E11

    Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.

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  24. NaN/10(0 votes)

    #23 - Beef Hot Pot

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    S1:E12

    Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot.

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  25. NaN/10(0 votes)

    #24 - Beef Meatballs

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    S1:E13

    Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.

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  26. NaN/10(0 votes)

    #25 - Yusheng

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    S1:E14

    Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.

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Best Episodes Summary

"Episode 1" is the best rated episode of "Flavorful Origins". It scored 10/10 based on 1 votes. Directed by N/A and written by N/A, it aired on 11/22/2023. This episode scored 2.0 points higher than the second highest rated, "Olives".