01x20 - Chinese Motherwort

[bunniefuu]

A rhizome roughly
two millimeters thick, rich in moisture.

It is a natural delicacy.

A plant that was once bitter

undergoes dramatic transformation
due to a different environment.

This is a unique cuisine
exclusive to Chaoshan.

CHAOSHAN

The differences in climate

allow people from different regions
to select a variety of ingredients.

Chaoshan is hot and humid.

The locals love
a delicacy made with pig blood.

Pig blood mixed with small intestines,
pig lungs and other offal

is a favorite breakfast
for many people in Chaoshan.

To make authentic Chaoshan pig blood soup,

one kind of fresh local ingredient
is essential.

After six hours of cooking,

the pig blood soup is full of flavor.

In order to reduce the smell of pig blood

and balance the greasiness of the soup,

a key ingredient comes into play.

Chinese Motherwort.

This is a kind of traditional
Chinese medicine.

But in Chaoshan, it is the most common
green vegetable in breakfast.

Chinese Motherwort is tender

and best eaten
around this time of the year.

Control the heat, gently put it in
when the pot boils, and scoop it up.

Blanching is important
when preparing Chinese motherwort.

This ensures it's fresh
without removing its nutrients.

Here you go, this is
the Chinese motherwort you ordered.

The tender stems melt into the soup,

releasing proteins and carbohydrates.

It is both delicious and nutritious
at the same time.

The fresh smell and easy recipe,
coupled with health benefits,

make Chinese motherwort
a favorite vegetable to go with breakfast.

This plant can be found in almost
all Chaoshan breakfast eateries.

CHINESE MOTHERWORT HU TIEU

As a medicinal herb,

Chinese motherwort tastes very bitter
and astringent.

Chaoshan locals have a secret
for incorporating it into their breakfast.

CHINESE MOTHERWORT COIX SEED CONGEE

This secret lies in Jieyang,


The plain at the foot of Tieshan Mountain
in Jieyang

was the first agricultural region
in Chaoshan.

The Chaoshan locals'
beloved Chinese motherwort

comes from this fertile land.

Mr. Yang has nearly


He schedules the timing for planting
each vegetable plot very precisely.

Rotation and fallow

ensure that the soil stays fertile

and increase the quantity and quality
of harvests each month.

Today, the Chinese motherwort
in this vegetable plot

sprouted a second pair of tender leaves

which is a signal for Mr. Yang
to pick them.

It's like this.

Here's the new leaf.

This one up here sprouted two leaves.

This is best-case scenario.

Just pick off this part,
and the rest is edible.

Outside the Chinese motherwort plots,

each family would set up an area

to preserve the seeds
of the Chinese motherwort.

The secret to why Chinese motherwort
is edible to Chaoshan locals lies within.

Chinese motherwort flowers
come in white and purple.

White motherwort
can only be used as medicine

while purple motherwort is edible.

The Chinese have always believed
medicine and food have the same source,

but the tender stems of Chinese motherwort
are used as ingredients

only in the Chaoshan region.

Chinese motherwort
prefers a warm and humid climate.

It needs plenty of water,
but waterlogging must be avoided.

Fertile, sandy soil
with good drainage performance

is best for its growth.

To ensure the tenderness
of the Chinese motherwort,

Mr. Yang needs to irrigate
at regular intervals.

The temperature begins to drop
after two o'clock in the afternoon.

The Chinese motherwort planted
half a month ago is ready for harvest.

THREE A.M., MORNING MARKET

Chinese motherwort has a short shelf life.

Mr. Yang has to sell them before dawn.

The market changes rapidly,

and the price of the Chinese motherwort
fluctuates with it.

More and more vegetables
are available in the morning market.

The Chinese motherwort
isn't selling as well as it used to.

Nowadays, the same problem is faced
in its place of origin.

CHAOYANG DISTRICT, SHANTOU CITY

In the area of Miancheng Dongshan,
Shantou,

where Chinese motherwort
was first planted in Chaoshan,

locals have been growing
Chinese motherwort for over 200 years.

The sandy soil here
is perfect for growing motherwort.

Around the Dragon Boat Festival,

Chinese motherwort is
the most popular vegetable in the market.

Today,

Miancheng Dongshan has been renamed
as Chaoyang District, Shantou.

Chinese motherwort fields
have long since gone,

but the people who live here

still maintain
a traditional culinary custom.

As the birthplace of Chinese motherwort
in Chaoshan,

Miancheng locals retain
the most traditional cooking methods.

Mashed peanut kernels
are cooked with Chinese motherwort.

Vegetable oil from the peanut kernel
substitutes animal fat from meat,

making this bowl
of vegetarian Chinese motherwort soup

just as fragrant, refreshing, and sweet.

Here, we eat this Chinese motherwort soup

on the mornings
of the Dragon Boat Festival.

According to elders,

this keeps you safe and healthy
for the whole year.

As time has passed, so much has changed.

But the flavor of Chinese motherwort

has been integrated
into the lives of Chaoshan locals,

becoming an unforgettable taste
on the tips of their tongues.

CHAOSHAN