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Chaozhou (Teochew), Guangdong Province Techniques

2 techniques from Chaozhou (Teochew), Guangdong Province cuisine

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Chaozhou (Teochew), Guangdong Province
Teochew Braised Goose (Lu Shui E) — Chaozhou Masterwork
Chaozhou (Teochew), Guangdong Province
Lu shui e (卤水鹅) — Teochew braised goose — is the pinnacle of Chaozhou cuisine's lu shui (master stock braising) tradition. A whole goose is submerged in a complex spiced brine-stock for hours, then rested in the liquid as it cools. The resulting bird has a deeply mahogany skin, yielding flesh, and extraordinary depth from the accumulated complexity of a long-maintained master stock.
Chinese — Teochew/Chaozhou — Braised Poultry foundational →
Teochew Cold Crab (Leng Pang He) Tradition
Chaozhou (Teochew), Guangdong Province
Teochew (Chaozhou) raw marinated crab — leng pang he — is one of the most prized and controversial dishes in Chaozhou cuisine. Live mud crabs are marinated raw in soy sauce, garlic, chili, Shaoxing wine, and sesame oil for 24–48 hours, killing the crabs through osmotic action and 'cooking' the proteins partially. The result is a semi-cured, intensely flavoured crab with almost custard-like flesh.
Chinese — Teochew — Raw Seafood Tradition foundational →