The traditional practice of Chaoshan beef hot pot is to add sand tea sauce to the pot and use thick soup as the bottom of the pot. Then it was gradually simplified. Rinsing beef only leaves beef bone soup and white radish at the bottom of the pot, which is more conducive to tasting the original flavor of beef. Chaoshan cuisine is the most exquisite.

Cattle are rarely raised in Chaoshan Plain, and the local cattle consumed in Chaoshan Hotpot Restaurant are mostly produced in Guizhou, Sichuan and other places.