ONE of the most exquisite cuisines in China, Teochew cuisine that originated in the Chaozhou and Shantou areas of Guangdong Province dates back to the Han Dynasty (202 B.C. - 220 A.D.). Chefs from the areas developed special cooking skills and were especially good at cooking seafood at that time. Chaozhou cuisine entered its heyday in the 17th century, when famous restaurants, chefs and their creative dishes were well recognized and gradually spread to other parts of China and the world.

Teochew dishes are exquisite, mild and healthy. The cuttings are exquisite; the cooking time and choice of seasonings for each dish are given much attention; and an appealing appearance is sought after.

With a generally fresh and natural taste, Teochew cuisine, however, offers an infinite variety of dipping sauces to spice up the flavors.

If you find yourself losing your appetite as the heat sets in, you can come and try a Teochew-themed buffet at the Seasons Restaurant, Kempinski Hotel Shenzhen on Fridays and Saturdays through the end of September.

Guests can try their signature brined meat, lightly seasoned vegetables, crispy fried Puning tofu, pan-fried oyster omelet and marinated seafood.

Those with a sweet tooth will also be satisfied, as many varieties of healthy sweet ingredients are being used, such as sweet potatoes, taro, pumpkin, ginkgo, lotus seeds, mandarin orange and pineapple.

The buffet comes with a free flow of fresh juice, soft drinks and wines.

(Li Dan)