Chaozhou

Overview

Chaozhou cuisine, also known as Teochew cuisine, originates from the Chaoshan region in eastern Guangdong province, centered around the cities of Chaozhou, Shantou, and Jieyang. It is one of the major branches of Cantonese cuisine, distinguished by its emphasis on seafood, clear broths, and delicate seasoning. The cuisine reflects the region’s coastal geography and its history as a trading port, with influences from Fujian and Hakka cooking. Chaozhou food is known for its refined preparation, often highlighting the natural flavors of ingredients through techniques like steaming, braising, and poaching. The cuisine also features a strong tradition of tea culture, particularly the gongfu tea ceremony, which accompanies many meals.

Geography and pantry

The Chaoshan region is a coastal plain with a subtropical climate, providing abundant seafood such as pomfret, shrimp, crab, and oysters. The fertile soil supports rice, vegetables, and fruits like lychee and longan. Key ingredients include preserved vegetables (e.g., salted mustard greens), fermented bean paste, and fresh herbs like cilantro and celery. The region is also known for its high-quality soy sauce and rice wine, which are used to enhance flavors without overpowering them.

Signature dishes

• Chaozhou braised duck — Duck braised in a soy-based sauce with star anise, cinnamon, and ginger, often served with a vinegar-garlic dipping sauce.
• Oyster omelette (oh chien) — Fresh oysters mixed with sweet potato starch and eggs, pan-fried until crispy, served with chili sauce.
• Puning bean curd — Deep-fried tofu from Puning, served with a dipping sauce of mint and vinegar.
• Chaozhou cold crab — Steamed mud crab served cold with a ginger-vinegar dipping sauce, highlighting the crab’s natural sweetness.
• Fish ball soup — Handmade fish balls made from pounded fish paste, served in a clear broth with vegetables.
• Kway chap — Flat rice noodles in a peppery broth with braised pork, offal, and tofu, a popular street food.
• Teochew porridge (muay) — Thin rice porridge served with an array of side dishes such as salted vegetables, pickled radish, and braised peanuts.

Cooking techniques

Braising (lu)

A slow-cooking method using a master stock of soy sauce, sugar, and spices like star anise and cinnamon. This technique is used for meats like duck and pork, resulting in tender, flavorful dishes with a deep mahogany color.

Steaming

A gentle cooking method that preserves the natural flavors and textures of ingredients, especially seafood and dumplings. Chaozhou cuisine often uses steaming for fish, shrimp, and dim sum items like dumplings.

Deep-frying

Used to achieve crispy textures, as seen in oyster omelettes and Puning bean curd. The technique involves coating ingredients in batter or starch before frying in hot oil.

Sub-regions and styles

• Shantou — Coastal city known for its seafood dishes and street food culture, including fish balls and oyster omelettes.
• Chaozhou city — Historic center known for refined banquet dishes and the gongfu tea ceremony.
• Jieyang — Inland area with a focus on poultry and vegetable dishes, often featuring preserved ingredients.
• Puning — Famous for its deep-fried tofu and a style of cooking that emphasizes simplicity and freshness.

In Los Angeles

Chaozhou cuisine has a notable presence in Los Angeles, particularly in the San Gabriel Valley, which has a large Chinese diaspora. Restaurants like ‘Chao’s’ in Monterey Park and ‘Teochew Garden’ in Rowland Heights serve classic dishes such as braised duck, oyster omelette, and fish ball soup. The cuisine is often found in Cantonese-style restaurants that also offer Chaozhou specialties. However, dedicated Chaozhou restaurants are fewer compared to mainstream Cantonese or Sichuan options.

Diaspora context

Chaozhou cuisine has spread globally with the Teochew diaspora, particularly in Southeast Asia. In Thailand, Teochew influence is strong in dishes like kway chap and fish ball noodles. In Malaysia and Singapore, Teochew porridge and braised duck are common. The cuisine is also present in Hong Kong, where Chaozhou restaurants are well-established, and in Western cities like San Francisco and New York, where Teochew communities have settled.