Which part of Chaoshan beef hotpot is the most delicious and tender? 1, the beef with spoon handle is below the neck of the cow. Because the muscles are strong and there is a thin tendon in the middle of the meat, we won the order 1 in the store. Beef is so thin that you can feel tender, smooth and chewy as soon as you eat it. Promise me that you will eat it while it is hot, but be careful to burn it into a sausage mouth.

Recommended index: five stars

2, hanging dragon with fine lines of beef, ruddy meat color, pot bottom three ups and downs, moderately fat hanging dragon, was scalded into a pink posture, delicate meat, and a burst of milk fragrance filled the tip of the nose.

Eating Chaoshan beef is inseparable from this soul sand tea sauce. Just put it in your mouth, and that kind of excitement will directly let you enter your soul for one second.

Recommended index: five stars

3. Fat cows are fat and thin, and they also have an unshakable position in the beef industry. Thin but not greasy, they neutralize each other and splash with a bite of gravy. Remember, remember not to overcook it.

Recommended index: four stars

The most precious thing is that each cow has only 65,438+0% five-toed toes, and the daily limit is about 20 servings. People who can eat them are very lucky ~

What are the characteristics of Chaoshan beef hotpot? Chaoshan is not a city, but a region, located in the southeast coast of Guangdong Province, including Shantou, Chaozhou, Jieyang and Shanwei.

Chaoshan beef hotpot became famous in the 1940s. The traditional practice is to add sand tea sauce to the pot and use thick soup as the bottom of the pot. Then it was gradually simplified. Only beef bone broth and white radish are left at the bottom of the pot, which is more conducive to tasting the original flavor of beef. Chaoshan cuisine pays attention to' big taste to light'. From a historical perspective, it is mostly a silent subtraction process.

In Chaoshan beef hot pot, beef is slaughtered and sold now, which brings the word "fresh" to the extreme. Different parts of beef, different texture, different washing time, and different taste and taste.

What should I pay attention to when eating Chaoshan beef hotpot? 1, Niugu broth is the most recommended choice for soup base.

2. Choose meat with less fat, such as tender meat, five-toed toes and spoon handles.

You can choose a soy sauce dish (my secret seasoning: seafood soy sauce+garlic coriander+onion+celery+a spoonful of garlic hot sauce)

If you want to eat other sauces, you can dip a little less sand tea sauce. Sand tea sauce is not as spicy as sesame sauce, and Chaoshan beef dipped in sand tea sauce is really yyds! Shacha sauce was invented for Chaoshan beef hotpot! Be careful not to eat too much!

4, meatballs should be eaten less, raw starch beef balls can be eaten, fried yuba can not be eaten.

5, eat more vegetables! The staple food can be clear sugar kway teow, and some coarse grains such as potatoes, taro and corn can be cooked alive.

A plate of meat is about120-150g. Please pay attention to control the quantity, otherwise there will be too much gas. Don't ask me how I know.