These ingredients often come from the sea in Chaoshan, a couple hundred miles up the coast from Hong Kong. One episode features a local tradition of eating marinated raw seafood, such as colorful flower crabs steeped in a bath of vinegar, salt, chiles, and cilantro. There are other oceanic surprises — for example, Chaoshan’s rich history of farming and drying seaweed, which Westerners might instinctively associate with Korean and Japanese cooking. Another episode looks at the ancient Teochew tradition of preparing thinly sliced raw fish (we learn that the practice was later exported to Japan, becoming what we now know as sashimi).