First of all, Chaoshan beef hot pot has a sign that it is fresh! The knife cutter who cuts beef is also very particular. You must cut it by hand. It is almost impossible to swallow by machine. Hand-cutting also has many points, the thickness should be moderate, some chefs' style is to cut thin, so the meat tastes light and tender, and some chefs' style is to cut thick and eat very contentedly, which is called "full throat" in Chaozhou dialect.

Chaoshan people rinse beef, collecting 16 portions, which can be called "whole beef feast". Every part pays attention to the order of rinsing: from thin to fat, five-toed spoon handle-spoon skin-snowflake-hanging dragon-fat chest fork. In this way, the soup base will maintain a refreshing and sweet taste, and then rinse the meat and other ingredients.