Chiuchow cuisine
Encyclopedia
Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine originates from the Chaoshan
region of China
in the north-easternmost area of the Guangdong
province, which includes the cities of Chaozhou
, Shantou
and Jieyang
. The cuisine of Teochew bears more similarities to that of Fujian cuisine
, to which it shares same dishes, which may be due to Chaoshan and Fujian
's cultural and language similarities and geographic proximity. However, Chiuchow cuisine is also influenced by Cantonese cuisine
in its style and technique.
and vegetarian dishes and is commonly regarded as being healthy. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying. Chaozhou cuisine is also known for serving rice soup
(潮州糜 or mue), in addition to steamed rice or noodles with meals. The Teochew mue is rather different from the Cantonese counterpart, the former being very watery with the rice sitting loosely at the bottom of the bowl.
Authentic Teochew restaurants serve very strong Oolong
tea
called Tieguanyin
in very tiny cups before and after the meal. Presented as Gongfu cha
, the tea has a thickly bittersweet taste, colloquially known as gam gam (甘甘).
A condiment that is commonly associated with Teochew cuisine is Shacha sauce
(沙茶酱). This popular paste is also used in Fujian and Taiwanese cuisine
. It is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp. The paste has a savory and slightly spicy taste.
As an ingredient, it has multiple uses:
In addition to soy sauce
(widely used in all Chinese cuisines), Teochew cuisine is one of the few regional Chinese that makes use of fish sauce
due to Chaoshan's coastal land. It is used as a flavoring agent (for e.g. in soup), rather than a dip. As an ingredient, peanut
s are a relatively prominent feature in this cuisine; used both in savory dishes and desserts. They can be boiled, fried, roasted, crushed, grounded or even turned into a paste. Peanuts can be used as a garnish or feature in soups, amongst others.
Teochew chefs often use a special stock called Superior broth (上湯). This stock remains on the stove and is continuously replenished. Portrayed in popular media, some Hong Kong chefs allegedly use the same shang tang that is preserved for decades. This stock can as well be seen on Chaozhou TV's cooking programmes of today.
There is a notable feast in Teochew cuisine / banquet called "jiat dot" (食桌) which literally means "food table". A myriad dishes are often served, which include shark fins soup, bird's nest soup, lobster, steamed fish and braised goose.
Teochew chefs pride themselves in their skills of vegetable carving, and carved vegetables are used as garnishes on cold dishes and on the banquet table.
Teochew cuisine is also known for a late night dinner known as "meh siao" (夜宵) locally, or "da lang" (打冷) among the Cantonese. Teochew people enjoy eating out in restaurants or at roadside food stalls close to midnight before they go to bed. Some dai pai dong
-like restaurants stay open till dawn.
Unlike the typical menu selections of many other Chinese cuisines, Teochew restaurant menus often have a dessert
section.
Many people of Chaoshan origin, also known as Teochiu or Teochew people, have settled in Southeast Asia
during the Chinese Diaspora, especially Singapore
and Thailand
; influences they bring can be noted in the cuisine of Singapore
and that of other settlements. A large number of Teochew people have also settled in Taiwan, evident in Taiwanese cuisine
.
Chaoshan
Cháoshàn refers to the linguistic and cultural region in the east of Guangdong, a southeastern province of China. This region is the origin of the Min Nan dialect Teochew. The area is known as Teochew for most people overseas, although it also consists of the cities of Shantou and Jieyang...
region of China
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
in the north-easternmost area of the Guangdong
Guangdong
Guangdong is a province on the South China Sea coast of the People's Republic of China. The province was previously often written with the alternative English name Kwangtung Province...
province, which includes the cities of Chaozhou
Chaozhou
Chaozhou is a city in eastern Guangdong province of the People's Republic of China. It borders Shantou to the south, Jieyang to the southwest, Meizhou to the northwest, the province of Fujian to the east, and the South China Sea to the southeast...
, Shantou
Shantou
Shantou , historically known as Swatow or Suátao, is a prefecture-level city on the eastern coast of Guangdong province, People's Republic of China, with a total population of 5,391,028 as of 2010 and an administrative area of...
and Jieyang
Jieyang
Jieyang is a prefecture-level city in Guangdong Province, People's Republic of China. It borders Shantou to the east, Chaozhou to the northeast, Meizhou to the north, Shanwei to the west, and looks out to the South China Sea to the south.-Administration:...
. The cuisine of Teochew bears more similarities to that of Fujian cuisine
Fujian cuisine
Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" , as well as...
, to which it shares same dishes, which may be due to Chaoshan and Fujian
Fujian
' , formerly romanised as Fukien or Huguing or Foukien, is a province on the southeast coast of mainland China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, and Guangdong to the south. Taiwan lies to the east, across the Taiwan Strait...
's cultural and language similarities and geographic proximity. However, Chiuchow cuisine is also influenced by Cantonese cuisine
Cantonese cuisine
Cantonese cuisine comes from Guangdong Province in southern China and is one of 8 superdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country...
in its style and technique.
Background
Teochew cuisine is particularly well known for its seafoodSeafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
and vegetarian dishes and is commonly regarded as being healthy. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in large quantities and there is a relatively heavy emphasis on poaching, steaming and braising, as well as the common Chinese method of stir-frying. Chaozhou cuisine is also known for serving rice soup
Congee
Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
(潮州糜 or mue), in addition to steamed rice or noodles with meals. The Teochew mue is rather different from the Cantonese counterpart, the former being very watery with the rice sitting loosely at the bottom of the bowl.
Authentic Teochew restaurants serve very strong Oolong
Oolong
Oolong is a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties...
tea
Tea
Tea is an aromatic beverage prepared by adding cured leaves of the Camellia sinensis plant to hot water. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world...
called Tieguanyin
Tieguanyin
Tieguanyin is a premium variety of Chinese oolong tea originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics...
in very tiny cups before and after the meal. Presented as Gongfu cha
Gongfu tea ceremony
The gongfu tea ceremony or kungfu tea ceremony , is a commercialized show basing on the tea preparation approach originated probably in Fujian or Guangdong. The original term "Gongfu Cha " literally means "making tea with efforts". Sometimes '功' instead of '工' is used thus 功夫茶...
, the tea has a thickly bittersweet taste, colloquially known as gam gam (甘甘).
A condiment that is commonly associated with Teochew cuisine is Shacha sauce
Shacha sauce
Shacha sauce , or paste is a Chinese condiment primarily used in Fujian, Chiuchow, and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp...
(沙茶酱). This popular paste is also used in Fujian and Taiwanese cuisine
Taiwanese cuisine
Taiwanese cuisine has several variations. In addition to the following representative dishes from the people of Hoklo ethnicity , there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines .Taiwanese cuisine itself is often associated with influences from mid to southern...
. It is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp. The paste has a savory and slightly spicy taste.
As an ingredient, it has multiple uses:
- as a base for soups
- as a rub for barbecueBarbecueBarbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
d meats - as a seasoning for stir fry dishes
- as a component for dipping sauces, for example as used in hot potHot potHot pot , less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table...
meals
In addition to soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
(widely used in all Chinese cuisines), Teochew cuisine is one of the few regional Chinese that makes use of fish sauce
Fish sauce
Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese...
due to Chaoshan's coastal land. It is used as a flavoring agent (for e.g. in soup), rather than a dip. As an ingredient, peanut
Peanut
The peanut, or groundnut , is a species in the legume or "bean" family , so it is not a nut. The peanut was probably first cultivated in the valleys of Peru. It is an annual herbaceous plant growing tall...
s are a relatively prominent feature in this cuisine; used both in savory dishes and desserts. They can be boiled, fried, roasted, crushed, grounded or even turned into a paste. Peanuts can be used as a garnish or feature in soups, amongst others.
Teochew chefs often use a special stock called Superior broth (上湯). This stock remains on the stove and is continuously replenished. Portrayed in popular media, some Hong Kong chefs allegedly use the same shang tang that is preserved for decades. This stock can as well be seen on Chaozhou TV's cooking programmes of today.
There is a notable feast in Teochew cuisine / banquet called "jiat dot" (食桌) which literally means "food table". A myriad dishes are often served, which include shark fins soup, bird's nest soup, lobster, steamed fish and braised goose.
Teochew chefs pride themselves in their skills of vegetable carving, and carved vegetables are used as garnishes on cold dishes and on the banquet table.
Teochew cuisine is also known for a late night dinner known as "meh siao" (夜宵) locally, or "da lang" (打冷) among the Cantonese. Teochew people enjoy eating out in restaurants or at roadside food stalls close to midnight before they go to bed. Some dai pai dong
Dai pai dong
Dai pai dong is a type of open-air food stall once very popular in Hong Kong. The government registration name in Hong Kong is "cooked-food stalls", but dai pai dong literally means "restaurant with a big license plate", referring to its size of license which is bigger than other licensed street...
-like restaurants stay open till dawn.
Unlike the typical menu selections of many other Chinese cuisines, Teochew restaurant menus often have a dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
section.
Many people of Chaoshan origin, also known as Teochiu or Teochew people, have settled in Southeast Asia
Southeast Asia
Southeast Asia, South-East Asia, South East Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia. The region lies on the intersection of geological plates, with heavy seismic...
during the Chinese Diaspora, especially Singapore
Singapore
Singapore , officially the Republic of Singapore, is a Southeast Asian city-state off the southern tip of the Malay Peninsula, north of the equator. An island country made up of 63 islands, it is separated from Malaysia by the Straits of Johor to its north and from Indonesia's Riau Islands by the...
and Thailand
Thailand
Thailand , officially the Kingdom of Thailand , formerly known as Siam , is a country located at the centre of the Indochina peninsula and Southeast Asia. It is bordered to the north by Burma and Laos, to the east by Laos and Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the...
; influences they bring can be noted in the cuisine of Singapore
Cuisine of Singapore
Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of centuries of cultural interaction owing to Singapore's strategic location...
and that of other settlements. A large number of Teochew people have also settled in Taiwan, evident in Taiwanese cuisine
Taiwanese cuisine
Taiwanese cuisine has several variations. In addition to the following representative dishes from the people of Hoklo ethnicity , there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines .Taiwanese cuisine itself is often associated with influences from mid to southern...
.
Notable dishes
Some notable Chaozhou dishes include:| English | Hanzi | Teo Chew transliteration | Description |
|---|---|---|---|
| Braised Varieties | 卤味 | Lou Be | Teochews are notable for their variety of braised food, which includes Geese, Duck, Pork, Beancurd, and Offary. |
| Teo Chew style steamed fish | 潮州蒸鲳鱼 | Teo Chew Chue Chioh Her | |
| Pork Jelly | 猪脚冻 | Ter Ka Dang | Braised pig's leg made into jelly form, sliced and served cold. |
| Steamed goose | 炊鵝 | Chue Gho | Steamed goose |
| Chao Zhou chicken | 潮州鸡 | Teo Chew Koi | A dish of sliced |
| Oyster omelette Oyster omelette Oyster omelette is a Chinese dish of Teochew/Fujian origin, made famous in Taiwan... |
蠔烙 | Or Lua | This dish is actually a kind of omelette which is cooked with fresh raw oysters. |
| Salted Vegetable Duck Soup | 咸菜鸭汤 | Kiam Cai Ak Terng | A soup boiled with duck, preserved salted vegetable, tomatoes and preserved sour plum. |
| Pig's Organ Soup Pig's organ soup Pig's organ soup is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear and refreshing soup; the reason why sometimes referred just as chhing-thng , served with other optional side dishes as well as rice... |
猪杂汤 | Ter Zap Terng (zhūzátāng) | |
| Herbal Pork Ribs Tea/Soup | 肉骨茶 | Bak kut teh Bak kut teh Bak-kut-teh is a Chinese soup popularly served in Malaysia, Singapore, Mainland China and Taiwan and also, neighbouring regions like Riau Islands and Southern Thailand.The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs simmered in a complex broth... |
A hearty soup that, at its simplest, consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui Angelica sinensis Angelica sinensis, commonly known as "dong quai" or "female ginseng" is a herb from the family Apiaceae, indigenous to China.-Chinese:... , fennel seeds Fennel Fennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves... and garlic), boiled together with pork bones for hours. Dark and light soy sauce may also be added to the soup during the cooking stages. Some Teochew families like to add extra Chinese herbs such as yu zhu (rhizome of Solomon's Seal) and ju zhi (buckthorn fruit) for a sweeter, slightly stronger flavored soup. These herbs are known to be health-giving. The dish is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao (Chinese fried dough sticks). Garnshings include chopped coriander or green onions and a sprinkling of fried shallots. A variation of "bak kut teh" uses chicken instead of pork, which then becomes "chik kut teh". "Bak kut teh" is particularly popular in South East Asia countries like Singapore Singapore Singapore , officially the Republic of Singapore, is a Southeast Asian city-state off the southern tip of the Malay Peninsula, north of the equator. An island country made up of 63 islands, it is separated from Malaysia by the Straits of Johor to its north and from Indonesia's Riau Islands by the... and Malaysia (famous in the town of Klang Klang Klang , formerly known as Kelang, is the royal city and former capital of the state of Selangor, Malaysia. It is located within the Klang District in Klang Valley. It is located about 32 km to the west of Kuala Lumpur and 6 km east of Port Klang... ) where it was brought over with the Chinese diaspora. |
| Teochew chicken rice | 潮州雞飯 | A dish with sauce-soaked chicken slices serving invented by a Singaporean hawker, available in many hawker centres. It is very common in Southeast Asian countries like Singapore as well as Malaysia. | |
| Teochew Hot pot/Steam Boat | 潮州火锅 | Zuang Lou | A dish whereby fresh, thinly sliced ingredients are placed into a simmering flavorful broth to cook and then dipped into various mixed sauces, usually with Shacha and soy sauce as its main components. Ingredients often include leafy vegetables, yam, tofu, pomfret and other seafood, beef balls, fish balls, pork balls, mushrooms and Chinese noodles, amongst others. Teochew hot pot, like other Chinese hot pots, is served in a large communal metal pot at the center of the dining table. |
| Prawn Prawn Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian... Spring roll Spring roll Spring rolls is an umbrella term used in some Western cultures to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn , from which the term was derived... Minced Meat Spring Roll varieties |
虾卷 烧卷 五香 | Heh Gerng, Sio Gerng / Ngoh Hiang Ngo hiang Ngo Hiang or Heh Gerng is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore's hawker centres, in addition to its place of origin in eastern China.... |
five-spice powder Five-spice powder Five-spice powder is a mixture of five spices endemic to Chinese cuisine, but also used in other Asian cookery as well.-Formulae:The formulae are based on the Chinese philosophy of balancing the yin and yang in food. There are many variants. The most common is bajiao , cloves, cinnamon, huajiao ... , wrapped and rolled in a beancurd skin and deep-fried or pan-fried. It is sometimes referred to as Teo Chew style spring roll in restaurant menus.>- |
| Yee sang Yusheng Yusheng, yee sang or yuu sahng , or Prosperity Toss, also known as lo hei is a Teochew-style raw fish salad. It usually consists of strips of raw fish , mixed with shredded vegetables and a variety of sauces and condiments, among other ingredients... |
鱼生 | Her Sae | A lavish raw fish salad where typical ingredients include: fresh salmon, white radish, carrot, red pepper (capsicum), ginger, kaffir lime leaves, Chinese parsley, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers or fried dried shrimp and five spice powder, with the dressing primarily made from plum sauce. It is customarily served as an appetizer to raise 'good luck' for the new year and is usually eaten on Renri, the seventh day of Chinese New Year Chinese New Year Chinese New Year – often called Chinese Lunar New Year although it actually is lunisolar – is the most important of the traditional Chinese holidays. It is an all East and South-East-Asia celebration... . This delicacy is known to exist as far back as the Southern Song Dynasty, the original version consisting of a simple salad of raw and julienned vegetables, dressed in condiments. The modern version which is widely known today, was developed by a master chef in Lai Wah Restaurant in Singapore during the 1960s. |
| Cold crab | 潮州凍蟹 | Teo Chew Ngang Hoi | The whole crab is first steamed then served chilled. The species of crab most commonly used is Charybdis cruciata of the genus Charybdis Charybdis (genus) Charybdis is a genus of swimming crabs in the family Portunidae; "Charybdis" is Greek for whirlpool.-Species:The genus Charybdis contains the following species:Subgenus Charybdis De Haan, 1833*Charybdis acuta Charybdis is a genus of swimming crabs in the family Portunidae; "Charybdis" is Greek for... . |
| Fishball, Fish Cake, Fish Dumpling | 鱼丸 鱼粿 鱼饺 | Her Ee, Her Kuey, Her Kiaw | These fish paste made in balls, cake and dumpling can be cooked in many ways but are often served in Teo Chew style noodle and soups. |
| Fishball noodle soup | 鱼丸面 | Her Ee Mee | Any of several kinds of egg and rice noodles may be served either in a light fish-flavoured broth or "dry" with the soup on the side with fish balls, fishcakes, beansprouts and lettuce. |
| Thin/Flat noodles | 面薄 | Mee pok Mee pok Mee pok is a type of Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan , Singapore, Malaysia and Thailand... |
A popular noodle dish served with minced pork, braised mushrooms, fish balls, dumplings, sauce and other garnishings. |
| Flat rice noodles | 粿汁 | Kueh Jarp | A dish of flat, broad rice sheets in a soup made from dark soy sauce served with pig offal, braised duck meat, various kinds of beancurd, preserved salted vegetables and braised hard-boiled eggs. |
| Teochew rice noodle soup | 潮州粿條 | Kuay Teow Terng | A quintessential Teochew-style noodle soup that is also particularly popular in Vietnam and Cambodia (known respectively as "hu tieu" and "kuy teav"), through the influx of Teochew immigrants. It is a dish of yellow egg noodles and thin rice noodles served in a delicate, fragrant soup with meatballs, other various meats, seafood (such as shrimp), fried fish cake slices (炸魚片）, quail eggs, blanched Chinese cabbage and sometimes even offal. The soup base is typically made of pork and/or chicken bones and dried squid. Just before serving, the noodle soup is garnished with fried minced garlic, fried shallots, thinly sliced scallions and fresh cilantro (coriander) sprigs. For those who enjoy their noodle soup with added depth, the solid ingredients may be dipped into Shacha sauce or Chiu Chow chili oil. |
| Chao Zhou style Congee Congee Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation... |
粥 | Teo Chew Mue | A rice soup that has a more watery consistency than its Cantonese cousin. It is commonly served with various salty accompaniments such as salted vegetables (kiam chai), preserved radish (chai por), boiled salted duck eggs, fried salted fish and fried peanuts. |
| Yam dessert | 芋泥 | Ou Ni | Yam Yam (vegetable) Yam is the common name for some species in the genus Dioscorea . These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania... s are steamed, mashed and then sweetened to form the dessert which resembles yam dough. It is often served with gingko seeds. This dessert contains fried onion oil to give it a nice fragrance. |
| White radish cake | 菜头粿 | Chai Tao Kueh | A savoury fried 'cake', made of white radish and rice flour. It is a popular dim sum Dim sum Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates... commonly stir fried with soy sauce, eggs, garlic, spring onion and occasionally dried shrimp. |
| Steamed dumpling | 粉餜 | Hung Gue Fun guo Fun guo, or Chaozhou fun guo sometimes spelled fun quor, fun gor, fen guo, Chiu Chow dumpling or Teochew dumpling is a variety of steamed dumpling from the Chaoshan area of coastal eastern Guangdong, a province in Southern China.-Ingredients:They are typically filled with chopped peanuts, garlic... |
This is usually filled with dried radish, garlic chives, ground pork, dried shrimp, Shiitake mushrooms and peanuts. The dumpling wrapper is made from a mixture of flour or plant starches mixed together with water. In Cantonese, these are called 'Chew Zhao Fun Guo' (潮州粉果), where the character used is 'fruit' (果) instead of 'dumpling' (餜). |
| Steamed chives dumplings | 韭菜餜 | Gu Chai Gue | They are sometimes sauteed to give it a crispy texture. |
| Crystal balls | 水晶包 | Zhui Jia Bao | A steamed dessert with a variety of fillings such as yellow milk (奶黃) (Ni Ng), yam paste (芋泥) (Ou Ni) or bean paste (荳沙) made from mung beans or red beans. They are similar to the Japanese mochi Mochi Mochi is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time... . |
| Rice Cake with Salted Raddish | 水粿 | Chwee Kueh Chwee kueh Chwee kueh is a type of steamed rice cake, a cuisine of Singapore and Johor.To make chwee kueh, rice flour and water are mixed together to form a slightly viscous mixture. They are then placed in small cup-shaped containers that look like saucers and steamed, forming a characteristic bowl-like... |
Cup shaped steamed rice flour cakes topped with chopped preserved/salted radish. |
| Oolong Tea | 乌龙茶 | Ou Leeng Teh | Iron Guan Yin Goddess (鐵觀音) (Ti Guan Yim) is one the many renowned Teo Chew Tea. However, Chao Zhou people prefer their own Oolong tea which is the 'Single Phoenix Flying' tea (鳳凰單丛茶) (Hong Wang Dan Cong Teh). |