Flavorful Origins Episode Rating Graph
Feb 2019 - present
Feb 2019 - present
7.5
Browse episode ratings trends for Flavorful Origins. Simply click on the interactive rating graph to explore the best and worst of Flavorful Origins's 60 episodes.
S3 Ep9
8.0
24th Jul 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.
S3 Ep7
8.0
24th Jul 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.
S3 Ep5
8.0
24th Jul 2020
Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.
S3 Ep8
7.8
24th Jul 2020
Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.
S3 Ep3
7.7
24th Jul 2020
From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.
S3 Ep1
7.7
24th Jul 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.
S3 Ep10
7.4
24th Jul 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.
S3 Ep6
7.3
24th Jul 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.
S3 Ep2
7.3
24th Jul 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.
S1 Ep6
7.2
11th Feb 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.
S3 Ep4
7.1
24th Jul 2020
In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.
S1 Ep8
7.1
11th Feb 2019
Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
S2 Ep8
5.3
30th Oct 2019
Besides being an appetite stimulant, tart fruits like lemon and sour papaya can be added to shredded chicken, carp or a sauce for dousing live shrimp.
S2 Ep10
5.3
30th Oct 2019
Zha, an old custom, is an assortment of dried fermented vegetables or fish served as side dishes, made with ancient methods of food preservation.
S2 Ep3
5.4
31st Oct 2019
Sa is a culinary tradition that pairs cold meat or raw vegetables with a versatile sauce that is often mixed with pig blood curd.
S2 Ep2
5.5
30th Oct 2019
A local wild berry features in nanpie, which refers t different types of flavorful pastes made from mashed vegetables or fish.
S2 Ep7
5.6
30th Oct 2019
Wrapped in leaves with a sticky rice or spiced fish, the Musa basjoo – a banana found in Yunnan – can make for a sweet snack or savoury dish.
S2 Ep4
5.6
31st Oct 2019
Derived from the fruits of the Chinese lacquer tree, qiyou is an oil used to cook eggs, congee, pork stew, roast chicken and even bee larvae.
S2 Ep6
5.8
31st Oct 2019
Salted and partially dried, the sow thistle can be pickled and stir-fried with pork to lend a sour, crunchy flavour, or added to white radish stew.
S1 Ep13
6.2
11th Feb 2019
Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.
S2 Ep9
6.2
30th Oct 2019
The er, a flattened rice flour cake, can be backed into a sticky snack, sliced and stir-fried with vegetables or julienned into noodle-like strands.
S2 Ep5
6.3
31st Oct 2019
Found in local moon cake fillings, Xuanwei cured ham can be thinly sliced, steamed, cooked with egg, stewed or served as cold cuts.
S1 Ep11
6.3
11th Feb 2019
Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.
S1 Ep16
6.3
11th Feb 2019
Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.
S1 Ep1
6.5
11th Feb 2019
In Chaoshan, olives are preserved in distinct ways and appear in a variety of dishes, including fresh juices and meat soups.
S1 Ep2
7.1
11th Feb 2019
A quintessentially Chaoshan staple and a taste of home for many, kway teow (rice-noodle strips) can be stir-fried or wrapped around tasty fillings.
S1 Ep3
6.6
11th Feb 2019
Garlic. Cilantro. Chili pepper. The marinated raw-crab dish varies in style from Puning to Shantou, but it's always fresh and tender.
S1 Ep4
6.5
11th Feb 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.
S1 Ep5
6.8
11th Feb 2019
Long ago, migrants from the north brought soybeans to Chaoshan, now home to a unique bean paste featured in many dishes, from spinach to steamed fish.
S1 Ep6
7.2
11th Feb 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.
S1 Ep7
6.8
11th Feb 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.
S1 Ep8
7.1
11th Feb 2019
Steamed, marinated, stir-fried, grilled or dried. A classic in Chaoshan cuisine, the oyster is traditionally cultivated in the town of Jingzhou.
S1 Ep9
6.9
11th Feb 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.
S1 Ep10
6.7
11th Feb 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.
S1 Ep11
6.3
11th Feb 2019
Garlic, fat, liquor and fermented bean curd. The traditional tofu cake is a baked pastry boasting a rich taste profile and centuries of history.
S1 Ep12
6.7
11th Feb 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.
S1 Ep13
6.2
11th Feb 2019
Inheriting the techniques of previous generations, makers of Chaoshan beef meatballs dedicate hours of hard work to achieve perfect texture and flavor.
S1 Ep14
6.5
11th Feb 2019
Enjoyed with vegetables and dipping sauce, yu sheng (freshly sliced raw fish) is a delicacy with a long history in Chaoshan.
S1 Ep15
6.7
11th Feb 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.
S1 Ep16
6.3
11th Feb 2019
Indispensable to Chaoshan cooking, fish sauce is traditionally made by salt-curing and fermenting hilsa herring, but new methods have cropped up.
S1 Ep17
6.6
11th Feb 2019
In Chaoshan, the lizardfish is deboned and pounded to make surimi (fish paste) -- a versatile ingredient with a uniquely smooth and elastic texture.
S1 Ep18
6.7
11th Feb 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.
S1 Ep19
6.6
11th Feb 2019
Galangal arrived in Chaoshan from Southeast Asia a long time ago, imbuing meat dishes like chicken and lamb with a fragrant punch.
S1 Ep20
6.6
11th Feb 2019
Known for both taste and nutritional value, Chinese motherwort is blanched and added to soup and congee as a breakfast favorite.
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The first episode of Flavorful Origins aired on February 11, 2019.
The last episode of Flavorful Origins aired on December 22, 2023.
There are 60 episodes of Flavorful Origins.
There are 5 seasons of Flavorful Origins.
Yes.
Flavorful Origins is set to return for future episodes.