The Chaoshan Beef Hot Pot Beef Parts are: Neck In, Spoon In, Spoon Shank, Hanging Lung, and Three-Flower Toe.

1. Neck Ren: The meat in this part has moderate fat content and has clear snowflake texture. It is fat and lean, with marble-like veins, tender and fatty, very sweet and crispy

2. Spoon nuts: The spoon nuts are a little below the neck nuts, and the fat content in this part is a little higher than the neck nuts, so it tastes very tender and delicious.

3. Shank: The shank is connected to the neck and is near the front leg of the cow. It is similar to the plate tendon steak in western cuisine, with a distinct white tendon in the center, soft and tender with a bit of crunch.

4, Hanging Dragon: Hanging Dragon is the loin of the cow, equivalent to the Western steak filet mignon, so there will be a little bit of white tendon on the side, eating very smooth and sweet.

5, three flower toe: Three flower toe is a piece of meat on the front leg of the cow, located under the spoon handle. This part is characterized by crispy and juicy meat, and there is little fat and only a thick tendon passing through, so it is very recognizable.