Chaoshan Beef Hot Pot
Hotpot is not the only hot pot! Cantonese Treasure Swimming Fresh Beef with Beef Bone Soup
Description
A premium hot pot from the Chaoshan region of Guangdong. It uses ZERO spicy broth. Various cuts of freshly butchered beef are swished for mere seconds in a clear, slow-simmered beef bone broth. Instead of sesame sauce, it is dipped in local Sha Cha Jiang to directly savor the beef's natural umami. The ultimate minimalist hot pot.
Restaurants serving Chaoshan Beef Hot Pot
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sliced beef
- Beef meatballs
- Radish
- Beef bone broth
- Sha Cha Jiang
- Celery
Instructions
- [Authentic Recipe]
- Simmer beef bones for hours to brew a perfectly clear Niu Gu Qing Tang seasoned only with salt and radish.
- The soul of the dish is extreme freshness. Authentically, morning-slaughtered beef is used, and artisans slice it paper-thin to order.
- Cuts are meticulously categorized—ribeye (Diao Long), chuck (Shi Bing), marbled (Xue Hua), and brisket fat (Xiong Kou Lao).
- Accompany with bouncy hand-pounded beef meatballs.
- Boil the broth and swish beef in a skimmer for exactly 8-
- seconds (Three Dips, Three Lifts).
- While still slightly pink, dip heavily into Sha Cha Jiang and devour.
Learn more Spice, substitutes, tips
Key spices
Profound sweet-savory depth of seafood and soybeans in Sha Cha Jiang
Substitutes at Japanese supermarkets
Use JP Wagyu or domestic shabu-shabu beef and commercial Sha Cha Jiang
Pairing
Cold Beer / Wang Lao Ji(Herbal Tea)
Trivia
[Trivia] The pride of the Chaoshan region, which developed a unique beef-eating culture. Currently, specialty hot pot chains are exploding across major Chinese cities, booming as a healthy hot pot that heals stomachs exhausted by spicy Ma La versions.
Eating tips & etiquette
[Unique Eating] NEVER let the broth reach a violent rolling boil. The Chaoshan etiquette is placing meat in a skimmer and performing the 'Three Dips, Three Lifts'—submerging it for a few seconds and lifting it out three times. After finishing the meat, the broth is saturated with pure beef umami. Adding a touch of celery and drinking this final soup is pure bliss.
Allergen
Beef, Soybeans, Wheat, Seafood