Chaoshan beef hotpot

Chaoshan beef hotpot (Chinese: 潮汕牛肉火锅) is a Chinese hot pot dish originating from the Chaoshan region in Guangdong, China. It is known for its clear yet flavorful broth and the hand-cut beef beef that is briefly cooked in the boiling soup.^[1]

Chaoshan beef hotpot is distinctively different from other Chinese hot pot styles due to its broth, which is typically made from beef bones and sometimes chicken, stewed for hours to achieve a rich and clear taste. The beef used is often a mix of various cuts including lean meat, tendon, tripe, and sometimes other offal, sliced handly to cook rapidly in the boiling broth.^[2]

Chaoshan beef hotpot is served with a variety of dipping sauces, most commonly a mixture of Shacha sauce, soy sauce, garlic, chili, and other local spices that complement the subtle flavors of the beef. The hot pot meal is often accompanied by various vegetables, tofu, and sometimes noodles or rice noodles.^[2]