From the Chaoshan beef pot, we can explore the low-key and high-profile, paranoia and complacence of Chaoshan people, and feel the original intention of Chaoshan people who are willing to be civilians and hope to get ahead one day.

From the Chaoshan beef pot, we can explore the low-key and high-profile, paranoia and complacence of Chaoshan people, and feel the original intention of Chaoshan people who are willing to be civilians and hope to get ahead one day.
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Clear water soup, thin beef slices, finely chopped slices, seasonal vegetables. This hot pot combination sounds a little weak?
This view was still valid before beef hotpot went out of Chaoshan Plain and became popular in Guangzhou and even the whole country. It is also natural that people who are used to thick oil and red sauce cannot accept clear soup with little water.
When Chaoshan beef hotpot slipped into the mouth of thousands of people through the network effect, this view was deeply changed by the lingering meat fragrance that was hard to refuse. The characteristics of Chaoshan beef and the cooking spirit of Chaoshan people are also well known since then.
Chaoshan beef chafing dish is not only about eating, but also about all the links before the meat is imported.

Chaoshan beef pot is famous for its light.
Only about 30% of the meat of a cow can be used as Chaoshan hot pot.
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There are few cattle in Chaoshan Plain, and the huge consumption of native cattle in Chaoshan hotpot restaurants is mostly produced in Guizhou, Sichuan and other places.
In Guangzhou, Robin, the owner of a beef hotpot restaurant, sends people to Guizhou twice a week to buy cattle with a bag of cash on his back. The market is usually 600000 yuan in the past and 80 scalpers come back.
"The villagers who raise cattle do not recognize bank cards or Ma Yun. They only accept cash." Robin said that Guizhou cattle farmers make their living by raising beef cattle and enjoy bullfighting. "They directly throw cash to bet on cattle, the maximum bet can be millions."

The scalpers used in Chaoshan beef hotpot are mostly from the Yunnan-Guizhou Plateau.
If the ideal amount is not received on that day, one person will have to stay until the cattle are collected, otherwise it will not be able to satisfy the countless gourmets swallowing at the table in Shantou, Guangzhou and even all over the country.
Dozens of cows were painted with numbers and packed into a dense group. They went south with the car and were sent to the nearest slaughterhouse upon arrival. Cattle with three-year-old female cattle is preferred, because of its less exercise, more feeding, the most delicate meat.
Only about 30% of a cow's meat can be used for hot pot rinse, and the best part to eat, such as neck kernel (snowflake beef), is even rarer, usually less than 5%.
Within 4 hours after the slaughter, the beef must be carefully divided, put on the table, and tested. The taste will be discounted if it is late. Old diners with a little experience will know by a try.

People who like to eat Chaoshan hot pot must have seen this beef site map.
A meat cutter is like a chivalrous man, a knife is life. When the exquisite meat cutter arrives at the store, he will ask the boss to buy a new knife. Grind carefully before using the knife.

"Grind the front on both sides until you can cut out the thickness of the hair." Robin introduced. The new knife usually weighs 500 grams, leaving only 350 grams after grinding, making it light and refreshing. The meat cutter will take the knife with him when he leaves the store. As long as it is not dull or bad, he will take it with him for the rest of his life.
Robin said that this is the spirit of craftsmen recognized by Chaoshan people. The so-called craftsman's spirit is nothing more than to have a hard time with oneself in order to create decent works.

A meat cutter is like a chivalrous man, a knife is life.
Chaoshan food, strict rules
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Confucius tasted the words: never tired of fine eating, never tired of fine. "Shuowen" interpretation of "meat", "fine cut meat also". The food will be fine processing, this is the highest state.
The meaning of hand cutting is to follow the texture and cut to a very thin thickness to restore the tender and smooth taste of meat in this part. Japanese cooks learn this method to cut puffer fish sashimi thin light. The beef in Chaoshan's hands is not inferior at all: it is thin and thin, elastic and crisp, slightly boiled, sweet and fragrant in the mouth, and even more so than the famous cattle.
The same goes for meatballs. In Shantou people's classic memories, there is always a scene outside the "Feixia Old Second-hand Beef Ball Shop": dozens of lean guys, long tables full of meat mud, holding iron sticks weighing 7kg and 22kg for nearly an hour before beating lean beef into slurry, and then making beef balls that everyone loves according to the kneading method of Chaoshan fish balls, and putting them on the dining table with beef.
Bright stalls, fresh meat, and well-cooked pills, these accustomed scenes are behind a lot of manpower and craftsmanship.

Chaoshan beef hotpot is now popular all over the country.
It is interesting to say that Chaoshan people, who have always attached more importance to human feelings than rules, have strict rules in eating and drinking, and never exceed the rules, whether they are tasting tea or eating.
In Shantou, the base camp of beef pots, this beef supply chain may be shortened to the extreme: cattle are temporarily raised in the pasture not far from the hotpot restaurant, butchers are slaughtered in the greenhouse adjacent to the hotpot restaurant, the master is cut on the open chopping board, beef is only a hundred steps away from the shed to the board and then to the table, and guests are quick to rinse and eat on the table. Everything is so efficient that people are stunned.
Food writer Shu Qiao commented: "Chaoshan beef is not frozen or acid-free. The clear soup at the bottom of the pan made of beef bones is eaten as soon as it is rinsed. What makes people admire is Chaoshan people's exacting demand for freshness and persistence in its original taste."

Chaoshan beef hot pot pays attention to quick rinse and quick eat, but the time of rinsing meat is accurate to seconds.
Chaoshan People Make Beef Hot Pot with Dead Knock Spirit
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Since Shantou Haiji Beef drew the first beef site map, the joke that "no cow can retreat from Chaoshan" has become a consensus.
The subdivision of hanging dragon companion, neck kernel, spoon handle, five-flower toe, three-flower toe, spoon kernel, chest kernel, beef plain meat, double-layer meat, spoon meat, tender meat and fat meat is an eye-opener: if the taste is tender and smooth, the parts with extreme taste must be robbed first; The lean and hard meat is used to beat the balls, and the only crisp bullet of Chaoshan beef balls is forged. The remaining tripe and beef tendons can also be made into brine to accompany meals.
Now the eating method is relaxed, the meat can be eaten in the traditional order of first thin, then fat and then balls, or you can eat as you like. You can either strictly control the degree of maturity according to the schedule of rinsing meat, or you can put the meat before the water is boiled and "stew" is mature-with high-quality meat as the basis, it is delicious to eat anything.