Because: 1. The soup base of hot pot is the background of hot pot. It is said that the earliest beef hot pot in Shantou area was made by adding sand tea sauce directly into the pot, which has a richer taste. Later, it was gradually simplified and now it is

The soup base of Chaoshan hot pot pays attention to the word "clear". Although there are also heavy medicated pots, the clear soup pot is always the most praised. Such a soup base will test the freshness and original taste of various hotpot ingredients.

The mainstream Chaoshan beef hotpot pot has water and beef bone broth at the bottom. Sometimes a few pieces of white radish are placed in the bottom of the water pot, and a few pieces of beef ribs are added to the beef bone broth. Sometimes there are also beef balls, white radish and corn.

When the beef bone soup comes out of the pot, it is full of the natural fragrance and moistness of the beef bones.

The reason for adding white radish and corn is that it not only absorbs oil and relieves greasiness, but also enhances the freshness and fragrance of the hot-boiled meat.

Serve the bottom of the pot. After the pot is boiled, scoop out a bowl of clear soup, add some minced celery in the bowl, and drink it while it's hot.

2. When beef comes from the local area, it is difficult to eat authentic Chaoshan beef hotpot. The reason is that the main character, Chaoshan beef, pays great attention to the word "fresh cut". Chaoshan people have very high requirements for beef and want to eat yellow meat that is slaughtered on the same day.

Beef and beef balls should also be eaten freshly made, and minced pork or powder should not be mixed with them.

In addition, the time the beef is sliced ??into plates will also affect the texture and taste.

Most of the beef used in Chaoshan hot pot comes from mountain cattle in Sichuan and Guizhou. To make hot pot, you need a cow that is about 2 years old. Usually a native cow. Only about 35% of the meat suitable for making hot pot is about 35%. It is very precious.

The beef balls are made into beef tendon balls and beef patties again, and the remaining ones can be used as beef brisket. Anyway, the whole body will not be wasted.

Many discerning restaurants will also identify the gender of the cattle. The meat of bulls is tough and suitable for making meatballs, while the meat of cows and marinated beef is softer and more suitable for hot pot.

Many hot pot restaurants in Shantou are near slaughterhouses and even have their own cattle farms to ensure that they can provide diners with freshly slaughtered beef.

In addition to the freshness of the meat, knife skills are also indispensable.

The beef must be cut by a master by hand, never using a machine. This is a technical job. If it is not cut properly, the texture of the beef will be rough and even tough to bite.

3. Break down the various parts of beef. There are dozens of different parts of beef and offal to choose from in Chaoshan hotpot restaurants. The locals also have unique names for the various parts of beef, which often make it difficult for diners from outside to tell them apart: neck kernel, hanging dragon.

, key kernel, key handle, five-flowered toes... different parts have different tastes, which can be called the Chaoshan version of "Paoding Jieniu".

4. When eating Chaoshan beef hot pot with side dishes, it is best to boil the beef first, from fat to lean, and then add the side dishes.

Unlike Chongqing hot pot, Chaoshan locals don’t prepare too many side dishes, and only two or three are common, so as not to overwhelm the guests.

Fried bean curd skin is not often eaten by Chaoshan people in beef hot pot. After boiling, the golden and crispy fried bean curd skin will fully absorb the mellow aroma of the soup base and taste delicious.

Chaoshan rice noodles look like rice noodles and are a common local food.

Rinse it in a pot, pour some soup into a bowl, add minced celery and cooked kway teow soup to eat; you can also put some meat, pour some Shacha sauce and mix it to eat.

Don’t forget the white radish and corn. After being cooked for a long time, it is quite delicious.

5. Dipping Sauce A hearty beef hotpot meal, how could it be complete without dipping sauce?

Chaoshan Shacha Sauce is the birthplace of Shacha Sauce. It is a mixture of fish, dried shrimps, peanuts, white sesame seeds, shredded coconut, onion, ginger, garlic, chili, mustard, cloves, pepper, tangerine peel, herbs, etc. It has a salty and fresh taste.

Sweet and spicy, it complements the taste of beef very well, and it also gives the beef a hint of sea flavor.

Those who like spicy food will also add a little Chaoshan chili sauce.

Puning bean paste Chaoshan people sometimes choose to dip Puning bean paste when eating seafood, and now it is also used to dip beef.

Many local people ferment fresh soybeans themselves to make this salty and slightly sweet dipping sauce.

In addition, some stores will provide fried garlic oil for sauce.

Beef is hot in nature, so many stores also prepare homemade herbal tea. The recipes are mostly made from traditional local secret recipes: black beans, raw rehmannia, cooked rehmannia, etc., so beef hotpot with herbal tea is also a good choice.