Chaozhou (Teochew), eastern Guangdong — distinct from mainstream Cantonese cuisine; Teochew culinary tradition has its own proud identity
Lu ya: Teochew braised duck in the master brine (lu shui) flavoured with soy, Shaoxing wine, dark soy, rock sugar, garlic, galangal, and five spice. The master brine is kept and replenished over years — old Teochew restaurants have brines decades old. Sliced thin and served cold or warm with chili-vinegar dipping sauce.
Dark, savoury, aromatic, slightly sweet — galangal gives a floral, gingery note unique to Teochew braising
{"The lu shui (master brine) develops complexity with each use — never discard old brine","Galangal (southern ginger/blue ginger) is the Teochew differentiator — not found in other Chinese master brines","Long gentle braise: 45–60 minutes submerged, then rest in brine off heat for 30 minutes","Serve cold, sliced against the grain — warm serving is also acceptable"}
{"Refrigerate cooked duck overnight in brine — flavour deepens significantly","Serve with a simple dipping of chili vinegar (white vinegar + fresh chili + garlic)","The offal (duck liver, gizzard, tongue) cooked in the same brine is equally prized in Teochew cuisine"}
{"Rapid boiling in brine — produces tough, dry duck","Discarding old brine instead of replenishing — the old brine is the most valued component","Not allowing rest period in brine — juices redistribute and flavour penetrates more deeply"}
Land of Fish and Rice — Fuchsia Dunlop