Haidilao Beef Tallow Spicy Hot Pot Base
これぞ本場の重厚感！牛脂が香るドロドロの特濃麻辣鍋
Description
The other pillar rivaling 'Clear Oil'. Based on 'Niu You' (beef tallow), it is rock-solid at room temperature. Melting it in boiling water explodes intense beef depth and animal sweetness. The thick soup heavily coats ingredients, representing the heavy authentic Sichuan/Chongqing style.
Classification: Hardcore, Condiment, Hot Pot Base, Ma La, Beef Tallow, Rich, Heavy
Shops selling Haidilao Beef Tallow Spicy Hot Pot Base
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Beef tallow(Niu You)
- Doubanjiang
- Chili
- Sichuan pepper
- Garlic
- Ginger
- Spices
Instructions
- [Typical Uses]
- [Hardcore Hot Pot]: Dissolve in water as a hot pot base. Matches beef offal (tripe) and beef better than anything in the universe.
- Use as a soup base for deep dishes requiring 'animal depth' like Mao Xue Wang (spicy duck blood stew) or Chongqing hot pot.
Learn more Substitutes, pairings, tips
Key spices
Inside choking heat and numbness resides the fierce depth and sweetness of beef tallow
Substitutes at Japanese supermarkets
(Hard to substitute. Melt a block of beef tallow into JP hot pot base for a similar vibe)
Pairing
Beef Shabu-shabu / Beef Tripe / All Offal
Trivia
It is common sense in China to use 'Clear Oil' for a light, veggie-heavy meal, and 'Beef Tallow' for a heavy meat/offal feast. If you seek deeper richness, absolutely choose the beef tallow version.
Eating tips & etiquette
Caution: do not let the soup cool while eating (the beef tallow will solidify on the surface). Turn your exhaust fan to MAX, as the room will fill entirely with the 'smell of hardcore Chinese food'.
Allergen
Beef, Soybeans, Wheat