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Teochew cuisine, the Glossary

Index Teochew cuisine

Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang.[1]

Table of Contents

  1. 94 relations: Adzuki bean, Amaranth, Angelica sinensis, Bak kut teh, Basil, Bass (fish), Beef ball, Braising, Brassica juncea, Cambodia, Cantonese cuisine, Chai tow kway, Chaoshan, Chaozhou, Charybdis (crab), Chwee kueh, Cinnamon, Clove, Congee, Convection oven, Cooked rice, Daa Laang, Dai pai dong, Dessert, Edible bird's nest, Edible mushroom, Fennel, Fish sauce, Five-spice powder, Fujian cuisine, Fun guo, Garlic, Gongfu tea, Hủ tiếu, Hoisin sauce, Hot pot, Illicium verum, Ipomoea aquatica, Japanese sea bass, Jieyang, Kaffir lime, Kway chap, Lard, Larimichthys crocea, Leaf vegetable, List of Chinese dishes, Lunar New Year, Lysimachia clethroides, Malaysia, Mee pok, ... Expand index (44 more) »

  2. Chaozhou
  3. Regional cuisines of China

Adzuki bean

Vigna angularis, also known as the adzuki bean, azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean.

See Teochew cuisine and Adzuki bean

Amaranth

Amaranthus is a cosmopolitan group of more than 50 species which make up the genus of annual or short-lived perennial plants collectively known as amaranths.

See Teochew cuisine and Amaranth

Angelica sinensis

Angelica sinensis, commonly known as dong quai or female ginseng, is a herb belonging to the family Apiaceae, indigenous to China.

See Teochew cuisine and Angelica sinensis

Bak kut teh

Bak kut teh (also spelt bah kut teh and abbreviated BKT;, Teochew Pe̍h-uē-jī: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community.

See Teochew cuisine and Bak kut teh

Basil

Basil (Ocimum basilicum), also called great basil, is a culinary herb of the family Lamiaceae (mints).

See Teochew cuisine and Basil

Bass (fish)

Bass (bass) is a generic common name shared by many species of ray-finned fish from the large clade Percomorpha, mainly belonging to the orders Perciformes and Moroniformes, encompassing both freshwater and marine species.

See Teochew cuisine and Bass (fish)

Beef ball

Beef ball is a common food in Cantonese and overseas Chinese communities and originated from the Teochew people.

See Teochew cuisine and Beef ball

Braising

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).

See Teochew cuisine and Braising

Brassica juncea

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

See Teochew cuisine and Brassica juncea

Cambodia

Cambodia, officially the Kingdom of Cambodia, is a country in Mainland Southeast Asia.

See Teochew cuisine and Cambodia

Cantonese cuisine

Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Teochew cuisine and Cantonese cuisine are Regional cuisines of China.

See Teochew cuisine and Cantonese cuisine

Chai tow kway

Chai tow kway is a common dish or dim sum of Chaoshan cuisine in Chaoshan, China.

See Teochew cuisine and Chai tow kway

Chaoshan

Chaoshan or Teoswa (peng'im: Dio5suan1) is a cultural-linguistic region in the east of Guangdong, China. Teochew cuisine and Chaoshan are Chaozhou.

See Teochew cuisine and Chaoshan

Chaozhou

Chaozhou, alternatively Chiuchow, Chaochow or Teochew, is a city in the eastern Guangdong province of China.

See Teochew cuisine and Chaozhou

Charybdis (crab)

Charybdis is a genus of swimming crabs in the family Portunidae.

See Teochew cuisine and Charybdis (crab)

Chwee kueh

Chwee kueh, also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.

See Teochew cuisine and Chwee kueh

Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

See Teochew cuisine and Cinnamon

Clove

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.

See Teochew cuisine and Clove

Congee

Congee (derived from Tamil கஞ்சி) is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens.

See Teochew cuisine and Congee

Convection oven

A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food to create an evenly heated environment.

See Teochew cuisine and Convection oven

Cooked rice

Cooked rice refers to rice that has been cooked either by steaming or boiling.

See Teochew cuisine and Cooked rice

Daa Laang

Daa laang refers to a night-time meal in Hong Kong cuisine.

See Teochew cuisine and Daa Laang

Dai pai dong

Dai pai dong is a type of open-air food stall.

See Teochew cuisine and Dai pai dong

Dessert

Dessert is a course that concludes a meal.

See Teochew cuisine and Dessert

Edible bird's nest

Edible bird's nests, also known as swallow nests (p), are bird nests created from solidified saliva by edible-nest swiftlets, Indian swiftlets and other swiftlets of the genera Aerodramus, Hydrochous, Schoutedenapus and Collocalia, which are harvested for human consumption.

See Teochew cuisine and Edible bird's nest

Edible mushroom

Edible mushrooms are the fleshy fruit bodies of several species of macrofungi (fungi that bear fruiting structures large enough to be seen with the naked eye).

See Teochew cuisine and Edible mushroom

Fennel

Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.

See Teochew cuisine and Fennel

Fish sauce

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.

See Teochew cuisine and Fish sauce

Five-spice powder

Five-spice powder is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine.

See Teochew cuisine and Five-spice powder

Fujian cuisine

Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. Teochew cuisine and Fujian cuisine are Regional cuisines of China.

See Teochew cuisine and Fujian cuisine

Fun guo

Fun guo, or Chaozhou fun guo (潮州粉粿), sometimes spelled fun quor, fun gor, fen guo, Chiu Chow dumpling, Teochew dumpling, or fun kor, is a variety of steamed dumpling from the Chaoshan area of coastal eastern Guangdong, a province in Southern China.

See Teochew cuisine and Fun guo

Garlic

Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.

See Teochew cuisine and Garlic

Gongfu tea

Gongfu tea or kung fu tea, literally "making tea with skill", is a traditional Chinese tea preparation method sometimes called a "tea ceremony".

See Teochew cuisine and Gongfu tea

Hủ tiếu

Hủ tiếu or Hủ tíu is a Sino-Vietnamese-Cambodian dish eaten in Vietnam as breakfast.

See Teochew cuisine and Hủ tiếu

Hoisin sauce

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce.

See Teochew cuisine and Hoisin sauce

Hot pot

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.

See Teochew cuisine and Hot pot

Illicium verum

Illicium verum (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to northeast Vietnam and South China.

See Teochew cuisine and Illicium verum

Ipomoea aquatica

Ipomoea aquatica, widely known as water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots.

See Teochew cuisine and Ipomoea aquatica

Japanese sea bass

The Japanese sea bass (Lateolabrax japonicus) is a species of catadromous marine ray-finned fish from the Asian sea bass family Lateolabracidae which is found in the Western Pacific.

See Teochew cuisine and Japanese sea bass

Jieyang

Jieyang is a prefecture-level city in eastern Guangdong Province (Yuedong), People's Republic of China, part of the Chaoshan region whose people speak Chaoshan Min distinct from neighbouring Yue speakers.

See Teochew cuisine and Jieyang

Kaffir lime

Citrus hystrix, called the kaffir lime, Thai lime or makrut lime, is a citrus fruit native to tropical Southeast Asia.

See Teochew cuisine and Kaffir lime

Kway chap

Kway jap, also spelt kuay jap is a Teochew noodle soup originating in Chinese cuisine consisting of flat, broad rice sheets (kway) in a soup made with dark soy sauce, served with an assortment of pork cuts including offal, pork belly, intestines, and pig's ears, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.

See Teochew cuisine and Kway chap

Lard

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.

See Teochew cuisine and Lard

Larimichthys crocea

Larimichthys crocea, commonly called the large yellow croaker, yellow croaker or croceine croaker, is a species of marine ray-finned fish belonging to the family Sciaenidae, the drums and croakers.

See Teochew cuisine and Larimichthys crocea

Leaf vegetable

Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.

See Teochew cuisine and Leaf vegetable

List of Chinese dishes

This is a list of Chinese dishes in Chinese cuisine.

See Teochew cuisine and List of Chinese dishes

Lunar New Year

Lunar New Year is the beginning of a new year based on lunar calendars or, informally but more widely, lunisolar calendars.

See Teochew cuisine and Lunar New Year

Lysimachia clethroides

Lysimachia clethroides, the gooseneck loosestrife, is a species of flowering plant, traditionally classified in the family Primulaceae.

See Teochew cuisine and Lysimachia clethroides

Malaysia

Malaysia is a country in Southeast Asia.

See Teochew cuisine and Malaysia

Mee pok

Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width.

See Teochew cuisine and Mee pok

Ming dynasty

The Ming dynasty, officially the Great Ming, was an imperial dynasty of China, ruling from 1368 to 1644 following the collapse of the Mongol-led Yuan dynasty.

See Teochew cuisine and Ming dynasty

Mochi

is a Japanese rice cake made of, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.

See Teochew cuisine and Mochi

Mongol conquest of the Song dynasty

The Mongol conquest of the Song dynasty or the Song-Yuan War beginning under Ögedei Khan (r. 1229–1241) and completed under Kublai Khan (r. 1260–1294) was the final step of the Mongol conquest of China.

See Teochew cuisine and Mongol conquest of the Song dynasty

Mung bean

The mung bean (Vigna radiata), alternatively known as green gram, mungo bean or mongo bean, is a plant species in the legume family.

See Teochew cuisine and Mung bean

Ngo hiang

Ngo hiang (Hokkien), also known as heh gerng lor bak or kikiam is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand; in addition to its place of origin in southern China.

See Teochew cuisine and Ngo hiang

Oolong

Oolong (("dark dragon" tea) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting.Zhongguo Chajing pp. 222–234, 271–282, 419–412, chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991.

See Teochew cuisine and Oolong

Oyster omelette

Taiwanese style Oyster omeletteThe oyster omelette, also known as o-a-tsian, o-chien or orh luak (Peng'im: o5 luah4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and Chaoshan, along with Taiwan and many parts of Southeast Asia, such as Philippines, Thailand, Malaysia or Singapore, due to the influence of the Hokkien and Teochew diaspora.

See Teochew cuisine and Oyster omelette

Patriotic soup

Patriotic soup (Teochew: hu gog chai) is a vegetable soup originated by Teochew people.

See Teochew cuisine and Patriotic soup

Pig's organ soup

Pig's organ soup or chheng-thng (清湯), is a Malaysian and Singaporean soup that is made from pork offal.

See Teochew cuisine and Pig's organ soup

Polygonatum

Polygonatum, also known as King Solomon's-seal or Solomon's seal, is a genus of flowering plants.

See Teochew cuisine and Polygonatum

Pomfret

Pomfrets are perciform fish belonging to the family Bramidae.

See Teochew cuisine and Pomfret

Popiah

Popiah is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions.

See Teochew cuisine and Popiah

Qingming Festival

The Qingming Festival or Ching Ming Festival, also known as Tomb-Sweeping Day in English (sometimes also called Chinese Memorial Day, Ancestors' Day, the Clear Brightness Festival, or the Pure Brightness Festival), is a traditional Chinese festival observed by ethnic Chinese in mainland China, Hong Kong, Macau, Taiwan, Malaysia, Singapore, Cambodia, Indonesia, Philippines, Thailand, and Vietnam.

See Teochew cuisine and Qingming Festival

Red peach cake

Red peach cake, also known as rice peach cake and rice cake is a small teardrop shaped Teochew kuih (stuffed dumpling) with soft sticky glutinous rice flour skin wrapped over a filling of glutinous rice, peanuts, mushrooms, and shallots.

See Teochew cuisine and Red peach cake

Rhamnus (plant)

Rhamnus is a genus of about 140 accepted species of shrubs or small trees, commonly known as buckthorns, in the family Rhamnaceae.

See Teochew cuisine and Rhamnus (plant)

Sautéing

Sautéing or sauteing ('jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.

See Teochew cuisine and Sautéing

Shacha sauce

Shacha sauce (also spelled sa cha sauce) is a savory, slightly spicy Chinese condiment used in Min Nan cuisine (primarily Teochew, Fujian, and Taiwanese).

See Teochew cuisine and Shacha sauce

Shantou

Shantou, alternately romanized as Swatow and sometimes known as Santow, is a prefecture-level city on the eastern coast of Guangdong, China, with a total population of 5,502,031 as of the 2020 census (5,391,028 in 2010) and an administrative area of.

See Teochew cuisine and Shantou

Shark fin soup

Shark fin soup is a soup or stewed dish served in parts of China, Taiwan, and Southeast Asia.

See Teochew cuisine and Shark fin soup

Shiitake

The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed around the globe.

See Teochew cuisine and Shiitake

Shrimp paste

Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines.

See Teochew cuisine and Shrimp paste

Sichuan pepper chicken

Sichuan pepper chicken, also known as, is a deep-fried chicken dish in Teochew cuisine, typically cooked with leafy green called pearl vegetable (珍珠菜, Lysimachia clethroides).

See Teochew cuisine and Sichuan pepper chicken

Singapore

Singapore, officially the Republic of Singapore, is an island country and city-state in maritime Southeast Asia.

See Teochew cuisine and Singapore

Singaporean cuisine

Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.

See Teochew cuisine and Singaporean cuisine

Song dynasty

The Song dynasty was an imperial dynasty of China that ruled from 960 to 1279.

See Teochew cuisine and Song dynasty

Southern Min

Southern Min, Minnan (Mandarin pronunciation) or Banlam, is a group of linguistically similar and historically related Chinese languages that form a branch of Min Chinese spoken in Fujian (especially the Minnan region), most of Taiwan (many citizens are descendants of settlers from Fujian), Eastern Guangdong, Hainan, and Southern Zhejiang.

See Teochew cuisine and Southern Min

Soy sauce

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

See Teochew cuisine and Soy sauce

Spinach

Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and Western Asia.

See Teochew cuisine and Spinach

Stir frying

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.

See Teochew cuisine and Stir frying

Sweet potato

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.

See Teochew cuisine and Sweet potato

Taiwanese cuisine

Taiwanese cuisine (Bopomofo: ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ, or, Bopomofo: ㄊㄞˊㄨㄢˉㄘㄞˋ) is a popular style of food with several variations, including Chinese and that of Taiwanese indigenous peoples, with the earliest cuisines known of being the indigenous ones.

See Teochew cuisine and Taiwanese cuisine

Taro

Taro (Colocasia esculenta) is a root vegetable.

See Teochew cuisine and Taro

Teochew Min

Teochew, also known as Teo-Swa (or Chaoshan), is a Southern Min language spoken by the Teochew people in the Chaoshan region of eastern Guangdong and by their diaspora around the world.

See Teochew cuisine and Teochew Min

Teochew people

The Teochew people or Chaoshanese, Teo-Swa people or Chaoshan people (rendered Têo-Swa in romanized Teoswa and Cháoshàn in Modern Standard Mandarin also known as Teo-Swa in mainland China due to a change in place names) is an ethnic group native to the historical Chaoshan region in south China who speak the Teochew language.

See Teochew cuisine and Teochew people

Teochew porridge

Teochew porridge (Teochew pronunciation in Tâi-lô: Tiô-tsiu-muê) is a Teochew rice porridge dish often accompanied with various small plates of side dishes.

See Teochew cuisine and Teochew porridge

Thailand

Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Indochinese Peninsula.

See Teochew cuisine and Thailand

Tieguanyin

Tieguanyin (Standard Chinese pronunciation) is a variety of Chinese oolong tea that originated in the 19th century in Anxi in Fujian province.

See Teochew cuisine and Tieguanyin

Tilefish

Blue blanquillo, ''Malacanthus latovittatus'' Tilefishes are mostly small perciform marine fish comprising the family Malacanthidae.

See Teochew cuisine and Tilefish

Umeboshi

Umeboshi (Japanese: 梅干し, pronounced) are pickled (brined) ume fruits common in Japan.

See Teochew cuisine and Umeboshi

Volvariella volvacea

Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisine.

See Teochew cuisine and Volvariella volvacea

White croaker

White croaker ('Genyonemus lineatus') is a species of croaker occurring in the Eastern Pacific.

See Teochew cuisine and White croaker

Youtiao

Youtiao, known in Southern China as Yu Char Kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.

See Teochew cuisine and Youtiao

Yusheng

Yusheng, yee sang or yuu sahng, or Prosperity Toss, also known as lo sahng (Cantonese for 撈生) is a Malaysian/Singaporean-style raw fish salad.

See Teochew cuisine and Yusheng

Zhao Bing

Zhao Bing (12 February 1272 – 19 March 1279), also known as Emperor Bing of Song or Bing, Emperor of Song (宋帝昺), was the 18th and last emperor of the Song dynasty of China, who ruled as a minor between 6 and 7 years of age.

See Teochew cuisine and Zhao Bing

See also

Chaozhou

Regional cuisines of China

References

[1] https://en.wikipedia.org/wiki/Teochew_cuisine

Also known as Chaozhou cooking, Chaozhou cuisine, Chaozhounese cuisine, Chaozhounese food, Chiuchow cuisine, Chiuchow food, Teochew food.

, Ming dynasty, Mochi, Mongol conquest of the Song dynasty, Mung bean, Ngo hiang, Oolong, Oyster omelette, Patriotic soup, Pig's organ soup, Polygonatum, Pomfret, Popiah, Qingming Festival, Red peach cake, Rhamnus (plant), Sautéing, Shacha sauce, Shantou, Shark fin soup, Shiitake, Shrimp paste, Sichuan pepper chicken, Singapore, Singaporean cuisine, Song dynasty, Southern Min, Soy sauce, Spinach, Stir frying, Sweet potato, Taiwanese cuisine, Taro, Teochew Min, Teochew people, Teochew porridge, Thailand, Tieguanyin, Tilefish, Umeboshi, Volvariella volvacea, White croaker, Youtiao, Yusheng, Zhao Bing.