The cuisine of Chaoshan, an area in Eastern Guangdong (the province where Cantonese cuisine is from). It’s not quite a subcuisine of Cantonese, as it takes just as much influence from Fujian to the northeast. It’s quite light in flavour and relatively absent of spice, instead Teochew recipes often concentrate on showcasing the area’s seafood and vegetables. Poaching, braising and steaming are used to maintain the delicate flavours of the ingredients. Many Teochew dishes have influenced or directly found their way into Chinese influenced Southeast Asian cuisine, like oyster omelettes, bak kut teh (a herbal pork soup), and chai tau kueh (stir-fried radish cake). Teochew people are particularly fond of congee, not just as a breakfast item.