Chapter Two

Teochew

潮州

From Chaoshan in eastern Guangdong, the Teochew brought a coastal cuisine of restraint — clear broths, salted plum, master-stock braises, and the unwavering belief that the ingredient should always speak louder than the cook.

Five Recipes

The Teochew Kitchen

Steamed Pomfret — vignette
Recipe Six

Steamed Pomfret, Teochew Style

潮州蒸鲳鱼

A whole pomfret steamed with salted plum, preserved sour mustard, tomato, and tofu — the quiet grandeur of the Teochew banquet table.
Orh Nee — vignette
Recipe Seven

Orh Nee

芋泥

Steamed taro pounded with shallot oil and rock sugar, finished with gingko nuts and pumpkin — the dessert that closes a Teochew banquet.
Lor Ark — vignette
Recipe Eight

Lor Ark

潮州卤鸭

Whole duck braised in dark master stock — galangal, garlic, palm sugar, and the deep aromatic lor liquor passed down across generations.
Mee Pok — vignette
Recipe Nine

Fish Ball Mee Pok

鱼圆面薄

Springy flat noodles tossed with chilli, vinegar, and pork lard, served with hand-pounded fish balls in clear stock.
Sliced Fish Soup — vignette
Recipe Ten

Sliced Fish Soup

潮州鱼片汤

Milk-white fish-bone broth, sliced batang, tomato, salted vegetable, and a splash of evaporated milk — Teochew ching at its purest.