The BEST episodes of Flavorful Origins
Every episode of Flavorful Origins ever, ranked from best to worst by thousands of votes from fans of the show. 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.
#1 - Gluten
Season 3 - Episode 7 - Aired 11/20/2020
#2 - Gua Gua
Season 3 - Episode 5 - Aired 11/20/2020
#3 - Niang Pi
Season 3 - Episode 9 - Aired 11/20/2020
#4 - Souherb
Season 3 - Episode 8 - Aired 11/20/2020
#5 - Mutton
Season 3 - Episode 1 - Aired 11/20/2020
#6 - Cooked Chopped Entrails of Sheep
Season 3 - Episode 3 - Aired 11/20/2020
#10 - Preserved Radish
Season 1 - Episode 6 - Aired 2/11/2019
An age-old Chaoshan tradition, the preserved white radish can put an innovative spin on various dishes, from spare ribs to stir-fried squid.
#11 - Flaxseed
Season 3 - Episode 4 - Aired 11/20/2020
#12 - Oysters
Season 1 - Episode 8 - Aired 2/11/2019
Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
#13 - Hu Tieu
Season 1 - Episode 2 - Aired 2/11/2019
A quintessentially Choashan staple and a taste of home for many, kway teow (rice-noodle strips) can be stir-fried or wrapped around tasty fillings.
#14 - Chaozhou Mandarin Oranges
Season 1 - Episode 9 - Aired 2/11/2019
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.
#15 - Dairy Products
Season 2 - Episode 1 - Aired 9/9/2019
Yunnan is known for a variety of dairy products, including Dali rushan: thinly sliced cheese that can be fried, grilled or dipped in honey.
#16 - Seaweed
Season 1 - Episode 7 - Aired 2/11/2019
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.
#17 - Puning Bean Paste
Season 1 - Episode 5 - Aired 2/11/2019
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.
#18 - Mussels
Season 1 - Episode 18 - Aired 2/11/2019
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.
#20 - Beef Hot Pot
Season 1 - Episode 12 - Aired 2/11/2019
Expert butchers in Chaoshan sharpen their knives to slice premium beef into perfect, marbled cutlets that are juicy, tender, and ready for hot pot.
#21 - Meal of Fish
Season 1 - Episode 15 - Aired 2/11/2019
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.
#22 - Galangal
Season 1 - Episode 19 - Aired 2/11/2019
Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.
#23 - Marinated Crab
Season 1 - Episode 3 - Aired 2/11/2019
Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
#24 - Fish Ball and Wrapped Fish
Season 1 - Episode 17 - Aired 2/11/2019
In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquely smooth and elastic texture.
#25 - Chinese Motherwort
Season 1 - Episode 20 - Aired 2/11/2019
Known for both taste and nutritional value, Chinese motherwort is blanched and aded to soup and congee as a breakfast favorite.