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
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.
#2 - Gua Gua
Season 3 - Episode 5 - Aired 11/20/2020
Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
#3 - Tofu in Sour Soup
Season 4 - Episode 1 - Aired 6/22/2021
#4 - Niang Pi
Season 3 - Episode 9 - Aired 11/20/2020
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.
#5 - Souherb
Season 3 - Episode 8 - Aired 11/20/2020
Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.
#6 - 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.
#7 - Mutton
Season 3 - Episode 1 - Aired 11/20/2020
In Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.
#8 - Cooked Chopped Entrails of Sheep
Season 3 - Episode 3 - Aired 11/20/2020
From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.
#9 - 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.
#10 - 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.
#11 - Potato
Season 3 - Episode 10 - Aired 11/20/2020
Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.
#12 - 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.
#13 - Lily
Season 3 - Episode 2 - Aired 11/20/2020
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.
#14 - Beef Noodles
Season 3 - Episode 6 - Aired 11/20/2020
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.
#15 - 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.
#16 - 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.
#17 - 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.
#18 - 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.
#19 - Flaxseed
Season 3 - Episode 4 - Aired 11/20/2020
In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.
#20 - 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.
#21 - 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.
#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 - 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.
#24 - Lei Cha
Season 1 - Episode 10 - Aired 2/11/2019
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.
#25 - 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.