🍽️ Beef Hotpot

Fresh beef with fine knife work, light and savory broth.

Chaoshan beef hotpot is the pride of the Chaoshan region in Guangdong. A clear bone broth, seasoned only with southern ginger, serves as a light canvas. Freshly slaughtered yellow beef is finely divided by cut, each sliced paper-thin and swirled in the boiling broth for just seconds. The result is tender, springy, faintly milky-tasting beef, dipped traditionally in shacha (satay) sauce. The meal progresses from leaner to fattier cuts, timing each to perfection, and often ends with a bowl of beef noodles in the broth. Light yet never bland, it reflects the Chaoshan pursuit of freshness and pure flavor.