Chaoshan Beef Hotpot: Clear Broth Hotpot in Cantonese Cuisine
No heavy sauces or oily marinades—just a pot of clear broth and freshly sliced beef. Chaoshan people use the purest method to let you taste the natural tenderness of beef, with every bite celebrating the quality of the ingredients!
1. Origin and History
Originating from the traditional beef stall culture in the Chaoshan region, this style evolved into hotpot in the 1980s. It combines Hakka beef preparation techniques with Chaoshan’s ultimate pursuit of freshness.
2. Cultural Significance
A pinnacle of Chaoshan cuisine’s “freshness” philosophy, this hotpot is a top choice for business banquets and family gatherings. It represents the culinary ideal of “subtlety in flavor with maximum taste.”
3. Ingredient Highlights
The main ingredient is freshly slaughtered yellow cattle (preferably 2–3-year-old cows). Meat is meticulously divided by cut: neck (marbled meat), tenderloin, and shoulder. The broth is made simply with beef bones and white radish in water.
4. Cooking Process
The beef bone broth is brought to a boil and then kept at a gentle simmer. Thinly sliced beef is cooked by diners themselves. The secret is “slice and cook instantly,” with precise cooking times for each cut down to the second.
5. Flavor Profile
The beef is naturally sweet and chewy. Neck meat is fatty and melts in your mouth, tenderloin is tender yet slightly firm, and the clear broth is subtly sweet with a lingering aftertaste, highlighting the beef’s natural flavor.
6. Ways to Enjoy
Start by cooking the lean meat, then the fatty cuts. Dip in shacha sauce or Puning soybean paste, with fried garlic and diced celery. Finish by cooking rice noodles in the remaining broth to soak up all the flavors.
7. Tasting Tips
In Shantou or Chaozhou, visit famous beef hotpot restaurants like “Xinghua Wu Ji” or “Hai Ji.” A meal typically costs 80–150 RMB per person. Order the “neck + tenderloin set” and cook each slice for about 8 seconds for the best taste.
8. Travel Tips
In English, it’s called Chaoshan Beef Hotpot. The flavor is light and natural, perfect for those who enjoy the original taste of food. If sensitive to the beef aroma, dip generously in shacha sauce.
9. Easy Home Recipe
Use supermarket beef slices instead of freshly cut meat. Boil water with a few slices of ginger, cook the beef briefly, and dip in store-bought shacha sauce to mimic about 70% of the authentic flavor.
Don’t miss this authentic Chinese flavor on your journey—it’s a must-try experience that will stay with you long after your trip!
