Chaoshan people love cows, but they don't produce cows locally. Most of the yellow cattle eaten in Chaoshan are selected from the hilly area of Yunguichuan, which is rich in aquatic plants. Many cattle in this area graze in the mountains, and their daily foraging activities are uphill and downhill, and their heads and limbs are more active. Therefore, Mountain Yellow Cattle is the first choice for Chaoshan beef hotpot. Cattle in captivity are mainly fed with feed, which looks good but not delicious, with pale flesh and light taste. Chaoshan beef is not frozen or sour, and the clear soup at the bottom of the pot boiled with beef bones can be eaten immediately. What people can't stop is the Chaoshan people's demand for freshness and their persistence in this taste.

Second, Chaoshan people's attitude towards food

Chaoshan beef hot pot is very strict in the selection of beef. It is most suitable to make beef balls with yellow cattle, which are divided into bulls and cows. The beef hot pot made of soft meat of cattle is also very good. As we all know, the life span of cattle is fifteen years, but Chaoshan people directly choose young cattle about two years old. Even many hot pot restaurants have their own slaughterhouses to ensure that beef is put into the pot within four hours after slaughter, and the taste of beef after four hours will be very different. It is this spirit of Chaoshan people that has created such a classic delicacy.

3. Pay attention to how to eat and study food.

Chaoshan beef hotpot has a clear division of beef parts. Which parts are suitable for cooking, how to eat after cooking, and the cooking time is even accurate to the second. This attitude towards food production. Rinse the beef with a colander, pour the fresh meat into the boiling pot, rinse it a little, and the color change will be cooked.