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.

Last Updated: 4/17/2026Network: WeTVStatus: Ended

8.00

5 votes

#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.

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8.00

5 votes

#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.

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8.00

6 votes

#3 - 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.

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7.83

6 votes

#4 - 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.

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7.70

10 votes

#5 - 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.

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7.67

6 votes

#6 - 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.

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7.67

6 votes

#7 - 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.

7.54

13 votes

#8 - 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.

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7.44

16 votes

#9 - 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.

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7.43

7 votes

#10 - 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.

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7.33

12 votes

#11 - 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.

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7.33

6 votes

#12 - 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.

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7.33

6 votes

#13 - 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.

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7.20

10 votes

#14 - 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.

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7.17

12 votes

#15 - 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.

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7.15

13 votes

#16 - 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.

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7.14

7 votes

#17 - 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.

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7.13

8 votes

#18 - 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.

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7.11

9 votes

#19 - 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.

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7.10

10 votes

#20 - 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.

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7.09

11 votes

#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.

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7.08

12 votes

#22 - 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.

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7.08

12 votes

#23 - 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.

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7.00

12 votes

#24 - 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.

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7.00

9 votes

#25 - Brine

Season 1 - Episode 4 - Aired 2/11/2019

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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