Authentic Chaoshan beef hotpot must go to Chaoshan! In fact, Chaoshan beef hotpot has been doing subtraction. He was very complicated and busy at first. But it's simpler now. Chaoshan beef hotpot became famous in the 1940s. The traditional practice at that time was to add sand tea sauce to the pot and use thick soup as the bottom of the pot. Later, gradually, from particularly complicated to now, it has become a particularly simple step. Only beef bones, clear soup and white radish are left at the bottom of the pot where beef is rinsed. It is more conducive to the original flavor of beef.

The most important thing about Chaoshan cuisine is that it is tasteless. Historically, Chaoshan beef hot pot has always changed from complex to simple, and subtraction is done step by step. Among the four major cuisines in China, Chaoshan beef hotpot belongs to Cantonese cuisine. Moreover, Chaoshan beef hotpot is different from the hotpot we usually eat. Whether it's from his way of doing things or eating one of his tastes. There is a difference, and only Chaoshan beef hot pot can divide beef so finely. Chaoshan beef hotpot beef is very good. Note that their beef has a certain time limit, and it is a specific cow that Chaoshan beef hot pot will make beef. Beef is very nutritious for us. Like we usually eat western food, most of us eat steak, which is also the part of cattle. So Chaoshan beef hotpot is very particular about beef.

Moreover, when we eat Chaoshan beef hot pot, they are very clear about the meat of every part of the cow, and it will take a lot of effort to order it. To distinguish these beef. What's more, the bottom of Chaoshan beef hot pot is different from the hot pot we usually eat. Although I don't know how to do it, its bottom taste is very different from that of ordinary hot pot. In a word, you must try Chaoshan beef hotpot when you have the chance. It is really necessary!