Freshness: Chaoshan beef hotpot is very particular about the freshness of beef. The cattle are usually slaughtered on the same day to ensure that the meat maintains the best flavor and taste. Beef is more tender within hours of slaughter.

Freshness: Chaoshan beef hotpot is very particular about the freshness of beef. The cattle are usually slaughtered on the same day to ensure that the meat maintains the best flavor and taste. Beef is more tender within hours of slaughter.

Part selection: Chaoshan beef hotpot restaurant will choose tender parts such as beef fillet or loin willow meat. In addition, different parts of beef have different scalding methods to ensure the best taste effect.

Knife skills: The meat cutter needs to have a skilled knife to ensure that each piece of beef is evenly thick and cut off the fascia, so that the beef will taste more tender.

Scalping skills: The correct scalding method includes using a colander to batch the meat and controlling the fire. These all help to lock the gravy to the greatest extent and let diners taste the sweet taste.

Supply chain management: In order to ensure the freshness of beef, Chaoshan beef hotpot restaurants often have complete supply chain support, from cattle raising, slaughter to transportation integrated operation to ensure the superior quality of meat.