Admin: [CFWK] Link new dishes

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[CFWK] Link new dishes

← Older revision		Revision as of 23:51, 24 September 2026
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	== See also ==		== See also ==

			* [[Hot Pot]]
	* [[Guangdong Food]]		* [[Guangdong Food]]
	* [[Sichuan Hot Pot]]		* [[Sichuan Hot Pot]]

Admin: [CFWK] Enrich from verified facts (original English)

2026-09-22T14:38:36Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 22:38, 22 September 2026
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	{{#seo:		{{#seo:
	\|title=Chaoshan Beef Hot Pot (潮汕牛肉火锅) - Chinese Food Wiki		\|title=Chaoshan Beef Hot Pot (潮汕牛肉火锅) - Chinese Food Wiki
	\|keywords=Chaoshan Beef Hot Pot,潮汕牛肉火锅,Guangdong Food,Teochew,~~Sichuan Hot Pot~~		\|keywords=Chaoshan Beef Hot Pot,潮汕牛肉火锅,Guangdong Food,Teochew,shacha,Puning bean paste,diaolong
	\|description=Chaoshan Beef Hot Pot is a Teochew clear-broth hot pot focused on many cuts of fresh beef, ~~distinct from spicy Sichuan Hot Pot~~.		\|description=Chaoshan Beef Hot Pot is a Teochew clear-broth hot pot focused on many named cuts of fresh beef, dipped with shacha or Puning bean paste.
	}}		}}

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	'''Chaoshan Beef Hot Pot''' (Simplified Chinese: 潮汕牛肉火锅; Traditional Chinese: 潮汕牛肉火鍋; Pinyin: ''Cháoshàn niúròu huǒguō''; also Teochew beef hot pot) is a Chaoshan (Teochew) communal hot pot built on a clear, lightly seasoned beef bone broth and a wide ~~selection~~ of freshly sliced beef cuts ~~dipped~~ briefly at the table. It appears among Chaoshan dish examples on [[Guangdong Food]]~~. It~~ is ~~'''not''' the~~ chili-oil, mala ~~style of~~ [[Sichuan Hot Pot]] or [[Chongqing Hot Pot]]<ref name="wp">[https://en.wikipedia.org/wiki/Hot_pot#Chaoshan_beef_hotpot English Wikipedia]</ref>.		'''Chaoshan Beef Hot Pot''' (Simplified Chinese: 潮汕牛肉火锅; Traditional Chinese: 潮汕牛肉火鍋; Pinyin: ''Cháoshàn niúròu huǒguō''; also Teochew beef hot pot) is a Chaoshan (Teochew) communal hot pot built on a <b>clear, lightly seasoned beef-bone broth</b> and a wide board of freshly sliced beef cuts that diners dip briefly at the table. It appears among Chaoshan dish examples on [[Guangdong Food]] and is discussed in English encyclopedic summaries of Chinese hot pot as a southern clear-broth style distinct from chili-oil, ''mala'' formats such as [[Sichuan Hot Pot]] or [[Chongqing Hot Pot]].<ref name="wp">[https://en.wikipedia.org/wiki/Hot_pot#Chaoshan_beef_hotpot English Wikipedia — Hot pot (Chaoshan beef hotpot)]</ref>

	== Characteristics ==		== Characteristics ==

	Broth is clear and ~~beefy rather than red~~ and ~~numbing; diners value precise cuts~~ (~~brisket, tendon, tripe, eye round, etc.~~) and short ~~cooking times~~. Dipping sauces ~~often~~ feature Chaoshan shacha (沙茶) sauce, ~~raw egg~~, ~~or soy~~-~~aromatic mixes~~. ~~Meat~~ freshness and ~~knife work~~ are the ~~selling points~~.		The sensory center is <b>beef flavor and cut texture</b>, not a heavily spiced soup. Broth is typically a clear bone stock sometimes lightly accented with vegetables; some historical and shop lineages also recall earlier <b>shacha-based</b> pot broths, while contemporary mainstream Chaoshan beef houses more often keep the pot light and push seasoning into the dipping sauces—leaving spice control to the diner.<ref name="paper">[https://www.thepaper.cn/newsDetail_forward_23976822 The Paper: Chaoshan beef hot pot eating guide (2023)]</ref>

			Meat is sliced to cut-specific thicknesses and cooked in short immersions. Practice notes in food journalism emphasize brief dips for tender lean cuts and longer simmering for collagen-rich or fatty pieces such as chest fat—without treating timing tips as a fixed recipe. Dipping sauces classically feature Chaoshan <b>shacha</b> (沙茶) sauce; another common regional dip is <b>Puning bean paste</b> (普宁豆酱), a saltier fermented-soy style associated with nearby Puning. Soy, garlic, chili, and sesame mixes appear as optional table blends.<ref name="wp" /><ref name="paper" />

			=== Named cuts (classification overview) ===

			Chaoshan menus and Chinese-language references commonly label beef by <b>butcher taxonomy</b> rather than generic "sliced beef." Encyclopedic overviews (not exhaustive menus) include names such as:<ref name="zhw">[https://zh.wikipedia.org/wiki/%E6%BD%AE%E6%B1%95%E7%89%9B%E8%82%89%E7%81%AB%E9%94%85 Chinese Wikipedia — Chaoshan beef hot pot (cut table)]</ref><ref name="paper" />

			* <b>吊龙</b> (''diaolong'') — a long strip along the outer spine / rib-eye family of lean, well-textured meat
			* <b>脖仁</b> / <b>雪花</b> — neck–shoulder junction meat with marbling (often compared to chuck-eye / upper neck cuts)
			* <b>五花趾</b> and <b>三花趾</b> — rear and front shank/tendon-leg cuts prized for chew and collagen
			* <b>胸口朥</b> / <b>胸口油</b> — brisket–chest fat plate that grows crisp and rich with longer cooking
			* Other frequent board names: spoon-handle / spoon-kernel shoulder cuts (匙柄、匙仁), tenderloin-adjacent <b>嫩肉</b>, and layered brisket-style <b>肥胼</b>

			These labels function as a <b>shared ordering vocabulary</b> for freshness and texture; exact anatomical mappings can vary slightly by butcher and shop. Rare shank cuts often sell out early in busy houses—an economic signal of demand rather than a culinary rule.

			Clarity of the broth is guarded carefully: greens and Chaoshan rice noodles (粿条) are often added later so the soup does not cloud or turn vegetal too soon. After several plates of beef have flavored the pot, diners may drink the broth with celery mince or white pepper—an after-course rather than a starter sip in many local habits described in food reporting.<ref name="paper" />

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Beef bone stock, multiple beef cuts and offal, greens, tofu, noodles ~~optional~~; shacha or ~~other Chaoshan~~ dips. ~~Distinct~~ spice profile from Sichuan douban/chili hot pots.		Beef bone stock (sometimes with light vegetable accents such as radish or bitter melon in restaurant practice); multiple beef cuts and selected offal; greens, tofu, and optional Chaoshan rice noodles added later so the broth stays clear; shacha and/or Puning bean paste dips. The spice profile deliberately differs from Sichuan ''douban''/chili hot pots documented on [[Sichuan Hot Pot]].

	== History and culture ==		== History and culture ==

	~~Regional Chaoshan specialty within Cantonese cuisine~~ geography on [[Guangdong Food]], ~~reflecting Teochew~~ preference for light broths and ~~seafood~~/beef freshness. Restaurant chains later ~~popularized~~ the format across Guangdong and ~~beyond~~.		Within Teochew food geography on [[Guangdong Food]], the format reflects a preference for <b>light broths and ingredient freshness</b> rather than long-simmered heavy seasoning. Food reporting on Chaoshan beef houses stresses a <b>short supply-chain freshness culture</b>: meat is valued when it moves quickly from slaughter to table, with minimal reliance on freezing or extended dry-aging—an aesthetic of immediacy rather than a single certified industrial standard.<ref name="paper" /> That freshness ethic explains why cut boards, knife skill, and rapid service sit at the center of the dining experience.

			Restaurant chains later carried the clear-broth, multi-cut board format across Guangdong cities and into diaspora dining rooms, while remaining conceptually separate from Sichuan and Chongqing hot-pot lineages. Local industry standards and heritage marketing claims appear in Chinese media from time to time; this article records only independently checkable culinary patterns (clear broth lineage, named cuts, shacha/Puning dips, freshness culture) and does not treat brand campaigns as historical proof.

	== Serving and variations ==		== Serving and variations ==

	Communal meal. ~~See~~ [[~~Guangdong Food~~]] and ~~contrast with~~ [[~~Sichuan~~ Hot Pot]].		Communal table meal. Guests typically cook lean slices first, manage collagen-rich cuts with longer time, and add greens or rice noodles later. Sauce bars may offer egg yolk, chili oil, or soy aromatics alongside shacha; Puning bean paste remains a regional alternative for salt-fermented depth. Compare [[Sichuan Hot Pot]] and [[Chongqing Hot Pot]] for the ''mala'' contrast, and see [[Hu Guo Cai]] for other communal pot traditions.

	== See also ==		== See also ==

Admin: [CFWK] create Chaoshan Beef Hot Pot (Round16 P6b dish)

2026-09-22T13:58:24Z

[CFWK] create Chaoshan Beef Hot Pot (Round16 P6b dish)

New page

{{#seo:
|title=Chaoshan Beef Hot Pot (潮汕牛肉火锅) - Chinese Food Wiki
|keywords=Chaoshan Beef Hot Pot,潮汕牛肉火锅,Guangdong Food,Teochew,Sichuan Hot Pot
|description=Chaoshan Beef Hot Pot is a Teochew clear-broth hot pot focused on many cuts of fresh beef, distinct from spicy Sichuan Hot Pot.
}}

{{Infobox chinese food
| image = Chaoshan Beef Hot Pot.jpg
| caption = Chaoshan Beef Hot Pot
| alternate_name = Chaoshan beef shabu; Teochew beef hot pot; fresh-sliced beef clear-broth hot pot
| pinyin = Cháoshàn niúròu huǒguō
| type = Clear-broth beef hot pot
| course = Communal main
| country = China
| region = Guangdong (Chaoshan / Teochew)
| other = Teochew-style clear beef broth hot pot with many cuts of freshly sliced beef — distinct from spicy Sichuan Hot Pot
}}

'''Chaoshan Beef Hot Pot''' (Simplified Chinese: 潮汕牛肉火锅; Traditional Chinese: 潮汕牛肉火鍋; Pinyin: ''Cháoshàn niúròu huǒguō''; also Teochew beef hot pot) is a Chaoshan (Teochew) communal hot pot built on a clear, lightly seasoned beef bone broth and a wide selection of freshly sliced beef cuts dipped briefly at the table. It appears among Chaoshan dish examples on [[Guangdong Food]]. It is '''not''' the chili-oil, mala style of [[Sichuan Hot Pot]] or [[Chongqing Hot Pot]]<ref name="wp">[https://en.wikipedia.org/wiki/Hot_pot#Chaoshan_beef_hotpot English Wikipedia]</ref>.

== Characteristics ==

Broth is clear and beefy rather than red and numbing; diners value precise cuts (brisket, tendon, tripe, eye round, etc.) and short cooking times. Dipping sauces often feature Chaoshan shacha (沙茶) sauce, raw egg, or soy-aromatic mixes. Meat freshness and knife work are the selling points.

== Ingredients (overview) ==

Beef bone stock, multiple beef cuts and offal, greens, tofu, noodles optional; shacha or other Chaoshan dips. Distinct spice profile from Sichuan douban/chili hot pots.

== History and culture ==

Regional Chaoshan specialty within Cantonese cuisine geography on [[Guangdong Food]], reflecting Teochew preference for light broths and seafood/beef freshness. Restaurant chains later popularized the format across Guangdong and beyond.

== Serving and variations ==

Communal meal. See [[Guangdong Food]] and contrast with [[Sichuan Hot Pot]].

== See also ==

* [[Guangdong Food]]
* [[Sichuan Hot Pot]]
* [[Chongqing Hot Pot]]
* [[Hu Guo Cai]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Chaoshan Beef Hot Pot - Revision history

Admin: [CFWK] Link new dishes

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Chaoshan Beef Hot Pot (Round16 P6b dish)