1. Chaoshan beef hot pot beef parts generally use beef neck kernels, Diaolong, key kernels, spoon handles, three-flowered tendons, five-flowered tendons, fat gizzards, breasts, and tender meat. These parts are rinsed The hot pot is more delicious, among which Diaolong is the beef rib, which is characterized by its sweetness and elasticity.

2. 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 of the pot. Later, it was gradually simplified and the bottom of the pot for shabu-shabu beef was only The remaining 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.

3. In Chaoshan 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.