One sign that a kitchen has Teochew/chau zhou/chiu chow influence in the steamed fish. They often flavor a whole fish with one or two preserved sour plums (suan mei) that is present throughout the steaming process.
I've been looking for a good Teochew place in the US for the as long as I've been here. Now that I'm here in Boston, I've noticed lots of chinese places with chiu chow in the name. Would be very very grateful if anyone could tell me if they've had sighted or eaten such a fish dish anywhere around here. Thanks in advance!