What is the bottom of Chaoshan beef hotpot?
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. Later, it was gradually simplified, leaving only beef bone soup and white radish at the bottom of the pot, which was more conducive to tasting the original flavor of beef.
Why is Chaoshan beef hotpot delicious?
Chaoshan beef hotpot in big cities is difficult to meet the freshness requirements from slaughter to delivery. Now there are many Chaoshan beef hot pot restaurants in Shanghai, Hangzhou and other places, forming a fresh distribution chain to ensure the freshness of beef; In Beijing, some hot pot restaurants even raise cattle in the suburbs or Hebei, and they are transported to the store immediately after slaughter. More and more people in China are willing to pay for good ingredients, pursuing ancient methods that are silently adhered to, natural eating habits, and original flavor. And this is the true nature of many foods.
What's particular about Chaoshan beef hotpot?
Chaoshan beef hot pot is made of 3-4-year-old cows or castrated cows naturally stocked in Yunguichuan area. Moreover, in order to ensure freshness, there are slaughterhouses in areas with Chaoshan beef hot pot. Every day, the freshly slaughtered beef is divided into different parts and sent to various stores for customers to eat. It takes no more than 4 hours from slaughter to serving.
What's the significance of cutting meat in Chaoshan beef hotpot?
The meat cutters in Chaoshan Hotpot Restaurant generally have at least 5-7 years' experience. Beef is tendon and meat is meat. You can't see the meat in the tendons, and you can't see the tendons in the meat. Different parts of the meat are cut with different knives, but each piece of meat is about the same size and thickness.