Flavorful Origins

• Flavorful Origins: Chaoshan
• Flavorful Origins: Yunnan
• Flavorful Origins: Gansu
• Season 4
• Season 5

The third series of Flavorful Origins takes us around the cuisine of Gansu.

Documentary

1Fri, Jul 24, 2020

Mutton

In Jiayuguan city, mutton tallow envelops lamb skewers with layers of flavor. In the Ganjia pastures, herders cook lamb with tripe using hot stones.

2Fri, Jul 24, 2020

Lily

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.

3Fri, Jul 24, 2020

Cooked chopped entrails of sheep

From Linxia to the Hexi Corridor, sheep offal can be found sizzling on hot plates, stuffed into casings and wrapped in caul fat.

4Fri, Jul 24, 2020

Flaxseed

In Wuwei County, watermelon farmers enjoy flaxseed rolls as a dry staple food. Flaxseed oil also infuses pastries like Yongdeng mooncake with aroma.

5Fri, Jul 24, 2020

Gua Gua

Grown in the Longdong plateaus, buckwheat can be made into jelly noodles, pancake batter and Tianshui guagua, a savory breakfast dish.

6Fri, Jul 24, 2020

Beef noodles

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.

7Fri, Jul 24, 2020

Gluten

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.

8Fri, Jul 24, 2020

Souherb

Found in mullet roe and hot pot, souherb is a white soupy ingredient made by fermenting vegetables like endive, celery, carrot or cabbage.

9Fri, Jul 24, 2020

Niang Pi

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.

10Fri, Jul 24, 2020

Potato

Dingxi boasts more than 30 varieties of potato, eaten sliced, mashed or made in the form of noodles cooked with pork or spicy sauces.