Vine leaf roll a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. The dolmas are slowly cooked together with morello cherries ("vişne"), and plums may be used also. In a version from the Turkish chef Arda Türkmen, the rice is cooked in morello cherry juice with spices, sour pomegranate syrup ("nar ekşisi"), currants and toasted pine nuts. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts and sugar. (This type of rice is called
Teochew cuisine bowl, while the Cantonese dish is more a thin gruel. Authentic Teochew restaurants serve very strong oolong tea called Tieguanyin in very tiny cups before and after the meal. Presented as "gongfu" tea, the tea has a thickly bittersweet taste, colloquially known as "gam gam" (). A condiment that is popular in Fujian and Taiwanese cuisine and commonly associated with cuisine of certain Teochew groups is shacha sauce (). It is made from soybean oil, garlic, shallots, chilies, brill fish and dried shrimp. The paste has a savoury and slightly spicy taste. As an ingredient, it has multiple uses: as