Shantou Beef Ball Hotpot
Shantou beef ball hotpot is known for its tender and bouncy beef balls and refreshing broth. It is a representative dish of Chaoshan hotpot. The beef is freshly slaughtered and sliced, with parts like diaolong, wuhuazhi, and chibing offering distinct layers of texture, leaving an unforgettable impression.
Food heritage & tasting
Shantou beef ball hotpot originated in the Chaoshan region, with beef balls as the core ingredient, complemented by various fresh vegetables and seafood. The beef balls are made from premium beef, hand-kneaded through multiple processes, resulting in a chewy and bouncy texture that retains the fresh flavor of the beef. The hotpot broth is mostly clear soup with a small amount of seasoning, highlighting the original taste of the ingredients, making it suitable for family gatherings or friend get-togethers. In terms of eating method, the beef balls can be directly cooked in the boiling clear soup and taken out to eat after a few minutes; they can also be paired with Chaoshan-style sauces such as garlic sauce or satay sauce for a richer flavor. Besides beef balls, Chaoshan hotpot often includes beef tendon balls, fish balls, tofu, seasonal vegetables, etc., providing balanced nutrition and diverse textures. Beef ball hotpot is not only a culinary experience but also a reflection of Chaoshan culture, embodying the Chaoshan people's insistence on fresh ingredients and craftsmanship.
Where to eat
- Baheli Haiji Beef Restaurant
- Xinghua Wu Ji Beef Hotpot
- Chen Ji Shun He
- Cai She Beef
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