What is the specialty of beef hot pot?
Chaoshan beef hot pot became famous in the 1940s. The traditional method is to add Shacha sauce to the pot and use thick soup as the bottom. Beef bone broth and white radish are more conducive to tasting the original taste of beef. Chaoshan cuisine is most particular about "big flavor but light taste". From a historical perspective, it is mostly a process of silent subtraction.
In Chaoshan’s beef hotpot, the beef is slaughtered and sold immediately, taking the word “fresh” to the extreme. Different cuts of beef have different textures, require different rinsing times, and have very different textures and flavors.
In the eyes of Chaoshan people, each part of beef has a different name. Each part of beef has different toughness, fat content, taste, cooking time, and cooking time. Different, Chaoshan’s unique way of eating restores the original flavor of beef. Each plate of meat is laid out neatly, one piece at a time, showing the chef's knife skills. It's so beautiful that it's a bit hard to eat.
Features of Chaoshan Beef Hot Pot
Chaoshan Beef Hot Pot has strict standards for the selection of beef. Beef must be from healthy cattle, and the parts must be tender and tender to ensure the best taste. In addition, Chaoshan people will cut the beef into thin slices. This cutting method allows the beef to be cooked quickly after being put into the pot, retaining its nutrients and delicious taste to the greatest extent.
The soup base of Chaoshan beef hotpot is unique. The traditional Chaoshan beef hotpot is based on beef bone broth and is cooked with various spices. This soup base is mellow and fragrant, and can fully reflect the deliciousness of beef.
The side dishes of Chaoshan beef hotpot are rich and varied. In addition to beef, there are also various ingredients such as tripe, beef tendon, and beef louver to choose from. These ingredients are delicious when cooked in the soup base. The way to eat Chaoshan beef hot pot is unique. In the process of eating hot pot, people will add seasonings such as sand tea sauce, chili sauce, bean paste, etc. according to their personal tastes, making the taste of hot pot richer and more varied.