Li’s Chaoshan Hot Pot Restaurant

2 min read

It is now hot pot season and it’s probably true that you can’t wait to rush out to eat one after work.

Here is a question for you. Do you know how many different types of hot pot there are in China? Most people can name few, such as the spicy Sichuan style or the bronze bowl hot pot popular in north China. However,did you know that in southern Guangdong province, people also eat what is known as Chaoshan style hot pot?

Now you can eat it in Tianjin because in Ao Cheng, a new hot pot place featuring this style of hotpot, has ened just opened.

Li’s Chaoshan Hot Pot Restaurant is owned by a Tianjin man but he has hired some experienced chefs from Guangdong who are responsible to make sure everything is authentic. Unlike hot pot in north China, in which sliced lamb is the main ingredient, Chaoshan hot pot only uses beef. According to the owner, six parts of the beast are selected for the hot pot, including the front and rear shanks, breast, neck, chuck and prime rib These are the best parts of the animal and each part has a distinct texture and flavor Food safety, especially regarding meat, is a big concern in China. So, according to the owner, 80% of the beef is butchered in Guangdong and delivered to Tianjin the same day and he promises no water-injected meat is used. Actually, if you wish, you can watch the chefs prepare the meat.

One warning though you can’t simply toss all the meat into the soup and bring it to boil. As the beef is freshly cut, you should only rinse it in the boiling soup for no more than 10 seconds so to bring out the best of its flavor. If you do this you will have a new taste sensation.