Move over, spicy Chongqing hot pot—there’s a new meaty marvel in town! While Chongqing’s fiery broth has stolen the global spotlight, Chaozhou in Guangdong is winning hearts with its beef-focused hot pot, where freshness reigns supreme.
Unlike its Sichuan cousin, Chaozhou’s version skips the chili overload. Instead, it celebrates clear bone broth simmered for hours, letting premium cuts of beef—like tenderloin, ribeye, and marbled brisket—shine. The secret? Ultra-thin slices cooked just seconds in boiling broth, locking in juicy flavor.
Foodies say the magic lies in sourcing: beef is often served within 4 hours of preparation, paired with dips like Sha cha sauce or salted citrus. For travelers and culture buffs, it’s a delicious deep-dive into southern China’s culinary traditions. Who knew simplicity could taste so bold?
NewspaperAmigo – Your Global News Buddy 
While Chongqing’s fiery broth has stolen the global spotlight, Chaozhou in Guangdong is winning hearts with its beef-focused hot pot, where freshness reigns supreme. 
For travelers and culture buffs, it’s a delicious deep-dive into southern China’s culinary traditions. Who knew simplicity could taste so bold?
