Where does Chaoshan beef come from? Chaoshan beef hotpot originated from some small workshops in the night market. At first, it was the bottom of the sand tea pot. Later, it gradually developed different ways to eat beef in various parts, such as cooking beef bones with low fire to make clear soup.
There is a saying that in the 1960s, Renshu, Puning, Guangdong, set up a stall to sell beef balls and beef offal in the market of Laofuhecheng, Shantou. Later, it developed better and better, and also extended to beef hot pot. The predecessor of Chaoshan beef hot pot is actually a beef stove. It uses broth mixed with sand tea sauce as the bottom of the pot, and then slowly cooks beef with charcoal fire, which was once very popular in the southeast coast.
Unique soup base Compared with hot pots in other places, the soup base of Chaoshan beef hot pot is very light. If the soup you eat outside has all kinds of seasonings and rich color, it is probably not the ordinary Chaoshan beef hotpot. Authentic soup bases are usually beef bones cooked with small fire, and the seasoning is extremely simple. Nanjiang and salt are generally used.
According to Zhang Xinmin, a Chaoshan gourmet, Shantou beef hotpot became famous in the 1940s. The traditional way is to add sand tea sauce directly into the pot and make the bottom of the pot with thick soup like Chongqing hot pot. Later, it was gradually simplified, and only beef bone broth and white radish were left at the bottom of the pot, which was more conducive to tasting the original flavor of beef. Today, although many shops have pot bottoms such as health medicated diet and beef-flavored thick soup, the most respected one is beef bone clear soup.
The unique dipping sauce and the sand tea sauce originally added to the soup become the perfect dipping sauce for Chaoshan beef, and some people will add a dish of Chaoshan Chili sauce, which is not spicy and a little salty. Now, more and more people choose Puning bean paste. Puning bean paste was originally a patent for Chaoshan people to dip in seafood, but now it is used to dip in beef, which shows that beef tastes delicious. A food columnist commented:? The so-called Chaoshan cuisine is the most particular? Big enough to light? From a historical point of view, it is mostly a process of silently subtracting. ?
? Fresh knife man's meat washing method? "Chaoshan beef hot pot" pursues freshness, and both the choice of beef and the time of rinsing are extremely particular. ?
For the choice of beef, it is generally to choose "3-year-old" yellow cattle as raw materials, and at the same time require local yellow cattle to serve within three hours after slaughter; In addition, Chaoshan beef is not frozen, which is different from many other hot pot restaurants, so there is no way to use frozen slices, so you can only cut the meat by hand. Finally, it is also important to rinse meat. Rinse the beef with a steel wire colander, pour the bright meat into the boiling soup, stir it a little, and the color will be cooked. Exquisite title? Sanshui? That is, in order to control the texture of meat, the meat spoon should be put three times.