In every Chinese province, you will find different types of cooking technique based on the various elements such as ingredients, climate, and people’s eating preferences. Teochew cuisine focuses a lot on braising, poaching, and stir frying. The one thing they are superior to other provinces is their emphasis on broth production. They use the best ingredients to extract taste into soup form. Today we’ll introduce a sample of the most popular Teochew dim sum and dishes. Top Chiu Chow Cuisine Richmond 潮州世家海鮮菜館 recently opened beside Pho Queen.
It’s been a long time since I remembered a restaurant announcing that they are a Teochew restaurant. There might be hints of Teochew inspired dishes, but never one to dare announce they are full flag Teochew. I miss it dearly, and I have vivid memories of a Teochew restaurant that used to be located where Jade Seafood Restaurant is now. Sadly, that restaurant is no longer to be found.
Before you actually start eating, you’ll find a small plate of salted preserved vegetable and flash fried peanuts. Don’t assume it’s for something you put in your dishes later. Pick up your chopsticks and start eating. This is considered a starter in Teochew Cuisine. I personally like to eat a lot of this with a nice cold beer during the summer.
Let’s start off with some dim sum. The first is Chew Zhao Fun Guo ((潮州粉果). The usual ingredients are dried radish, garlic chives, ground pork, dried shrimp, Shiitake mushrooms and p dried radish, garlic chives, ground pork, dried shrimp, Shiitake mushrooms and peanuts. The most difficult part to get perfect is the wrapper. It has to be semi sticky, and thin enough to house all the ingredients. When picking up with chop sticks, it can’t fall apart. It takes years of practice in the kitchen to master this skill set.
Teochew Fish and Oyster Congee 潮州蠔仔粥: Just to clarify, this is not the usual congee you are used to. It’s actually rice in a flavorful fish broth. Out of the usual stocks, I feel strongly that Chinese style fish broth will take any Chinese dish to another level. The formula in this dish is quite simple. You put the freshest fish and oyster in deeply flavoured fish broth, paired with mushrooms, dried shrimp and green onions to lift the taste, you have a winning combination.
Braised Geese Slices 鹵水鵝片: Thinly sliced geese, braised in strong Teochew broth. Just a short note on the sauce it’s dipped in. It includes pepper, star anise, dried tangerine peel, cinnamon, licorice, ginger, onions, soy sauce and sugar. Restaurants usually have a pot of this sauce cooking continuously, and it’s know that there are restaurants that kept cooking this sauce for other 10 years continuously, while adding fresh ingredients every day. The quality of this dish comes from the fact that the geese are not tough, and the sauce is flavorful. It seems like an easy dish to execute on the surface, but it’s not an easy task.
Beef and fish balls in thick soup noodles: Similar to the congee above but the star of this dish is the beef and fish balls. The fish balls are worth mentioning because in terms of texture, it has to have a bouncy bite, much like how the Italians call their noodles al dente. The taste is quite subtle, and freshness is key. The base of the dish is identical to the congee with fried shrimp and green onions on fish broth.
Finally we had Teochew Sugared Deep Fried Taro 反沙芋. Crunchy texture outside with sugar . You get a subtle sense of sweetness. A perfect way to finish off lunch on a workday.
I am extremely excited for the return in Teochew cuisine in Vancouver. Hopefully there will be a continuous growth in Teochew eateries. I will plan my return to Top Chou Chow Cuisine.
Top Chiu Chow Cuisine 潮州世家海鮮菜館
Cuisine: Chinese, Teochew, Chiu Chow
10am – 10pm
8338 Capstan Way, Richmond, BC V6X 4B5