At the table
Cook a few beef slices fully in the hot broth, then lift them out and dip to taste. Ask staff to explain unfamiliar cuts.
Use separate utensils for raw and cooked food. The pot and broth can burn; let each bite cool. Shacha may contain seafood, so check sauce ingredients if you have allergies.
Clear water and beef-stock bases both occur. White radish and corn may flavour the broth; some selections include beef offal. Cuts and dipping sauces vary.
How it works
At the table, you usually cook the slices yourself. Add a few to boiling broth and keep them submerged until fully cooked; ask staff for help if unsure. After adding more broth, let it boil again before taking food out.
Broth choices
Clear water and beef-stock bases both occur. White radish and corn may flavour the broth; some selections include beef offal. Cuts and dipping sauces vary.
Optional additions
Vegetables are common additions. Ask which choices come with your order and which are extra.
Dips and pairings
Shacha is a common dip, but recipes differ. Taste a little first and add chili separately if you want more heat.
Thin beef slices and vegetables can be shared from a mild broth; cook meat fully, cool it, and offer dipping sauce separately.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
How does it taste?
Beefy broth with stronger, sometimes spicy dipping sauces.
- Chili heat
- 0/5
- Texture
- Tender or springy meat depending on the cut.
A CONNECTION TO PLACE
Origin & regional roots
Guangdong
Associated with Guangdong.
About this regional connection
Guangdong: Guangdong regional association; not an exclusive origin claim.
Ask if they have it first
请问你们有潮汕牛肉火锅吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
How one Shantou shop took beef hotpot beyond Chaoshan
Lin Haiping and his brother opened Haiji, a 23-square-metre beef stall near Baheli in Shantou in 2008. After trying beef hotpot by chance, Lin decided in 2014 to take the style beyond Chaoshan.
Traveler experiences
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