Chaoshan hotpot, originating from Shantou, China, evolved from the traditional “beef stove” cooking method. Initially, the “beef stove” featured a broth infused with satay sauce, slow-cooked with beef over charcoal. Over time, it transformed into a clear broth hotpot, where satay sauce became a dipping condiment rather than part of the soup base. Authentic Chaoshan beef hotpot is characterized by its use of a light, clear broth made from beef bones and galangal or simply water. This sets it apart from the spicy, numbing hotpots of Sichuan and Chongqing, aligning it more closely with Beijing-style lamb hotpot.
Ingredients and Preparation
Chaoshan beef hotpot traditionally uses cattle from the Yunnan and Guizhou regions. Local vendors transport live cattle to Chaoshan for fresh preparation. Freshness is key—beef must be slaughtered and served on the same day, as frozen beef is not used.
Bringing Freshness to the UK
While replicating such freshness in the UK has its challenges, we are committed to preserving the spirit of Chaoshan hotpot. By minimizing processing and transportation time, we ensure that the beef maintains optimal quality, even when frozen. Unlike long-term frozen beef that often loses its texture and flavor, our carefully handled cuts retain their tender, rich taste, bringing the authentic Chaoshan experience as close as possible to your table.
What's in the box
Recommend purchasing separately for the best experience
1, Chilli Oil
2, Soy sauce
3, Other meat, veg, soy-base products you may like for hotpot
Soup Base:
1, Short Ribs Bone
2, Mooli
3, Celery
4, Lee Kum Kee Satay Soup Base
Dipping:
1, Peanut & Sesame Butter Sauce
2, Niutou Shacha Sauce
3, Celery chops
4, Spring onion chops
Meat & Veg:
150g x Brisket Tendon Hotpot Slices
150g x Short Ribs Hotpot Slices
150g x Flat Iron Hotpot Slices
150g x Beef Shank Hotpot Slices
150g x Ox Tongue Hotpot Slices
200g x Beef & Pork Meatballs
100g x Enoki Mushroom
1/2 pcs x Chinese Leaves
Printed cooking instructions may be outdated. Please refer to our website for the most accurate information.
Cooking Time
Preparation time: 30 mins
Cooking time: 5 mins
Cooking Instructions
Hotpot Soup Base:
1, Add short rib bones to a pot with 1.5L of water and bring to a boil.
2, Simmer on low heat for 30 minutes to extract the rich flavor from the bones.
3, Add chopped celery and mooli, then stir in the Lee Kum Kee Satay Soup Base and let it simmer for another 5–10 minutes.
Dipping Sauce:
1, Mix peanut butter, sesame butter, and Niutou Shacha Sauce in a small bowl.
2, Add a dash of chilli oil, then top with chopped celery and spring onion for extra flavor.
