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Deep Fried Traditional Teochew Liver Rolls. [Photo provided to China Daily]
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Another specialty is a fish-ball noodle that has traveled far and wide and can be found in food courts all over Southeast Asia - with fish cakes, fish meatballs and dumplings with skins made from fish paste. These delightful morsels are served with wheat noodles or rice flour noodles, in soup or tossed with spicy vinegar-based sauces.
Popular with grassroots traditionalists, kuay chap is "rice noodles in gravy". Sheets of uncut rice noodles are served in flavorful braised offal soup that expertly uses affordable off-cuts like lungs, liver, intestines and various tofu products.
In the formal dining room, the Chaoshan chefs are no less innovative.
Raymond Zhou:
Pauline D Loh:
Hot Pot
Eco China
China Dream
China Face
