Because unlike other hotpots, the biggest feature of Chaozhou beef is its freshness.

Firstly, the Chaozhou people raise cattle and have a deep understanding of the meat quality of each cow by judging the gender, age, type, and whether the cow has been mated; secondly, the Chaozhou people He is good at decomposing beef. The beef on the table has been carefully sorted, with different parts and different tastes. For example, the dragonfly needs to be tender, while the toes need to be crispy. Thirdly, Chaozhou hot pot restaurants pay special attention to knife skills. Skilled chefs will follow the texture of the meat, whether they want the tenderness of thin slices or the satisfaction of thick slices, they can choose it at their fingertips. Fourthly, the store has local characteristics. Sauces: homemade satay sauce, sesame sauce, chili sauce.