T/CZSPTXH 148-2021 Chaozhou Beef Hotpot (Final Version) Chaozhou cuisine, Beef hotpot in Chaozhou

Scope

Scope: This document specifies the terms and definitions, main ingredients and classification of Chaoshan beef hotpot, cooking utensils, preparation process, plating, sauce dishes, and optimal consumption time for Chaoshan beef hotpot. This document is applicable to Chaoshan beef hotpot. Main technical content: 4.1 Main ingredients and soup base for beef hotpot The main ingredients of beef hotpot are fresh beef and beef products from yellow cattle slaughtered within 4 hours. 4.1.1 Fresh beef The beef hotpot main ingredients are divided into different parts of the beef: spoon handle, hanging dragon, beef tongue, tender meat, snowflake, fat beef (fat caimiao), tendon, five-flavor tendon, breast oil, and beef tripe, etc. The distribution of different parts of the beef is shown in Figure 1. Figure 1: Distribution of different parts of the beef T/CZSPTXH 148—2021 4.1.2 Beef products The beef products used in beef hotpot mainly include cooked beef balls and cooked tendon balls. 5 Cooking utensils Chaoshan beef hotpot uses stoves, hotpot pots, and double hook wire strainers that meet the corresponding standard requirements. 6 Preparation process 6.1 Knife work The knife work and specifications of the main ingredients for Chaoshan beef hotpot are listed in Table 1. Table 1: Knife work and specifications of the main ingredients for Chaoshan beef hotpot Main ingredient Cutting specification Spoon handle Horizontal cut, each slice 1.7 mm–2.0 mm thick Hanging dragon Horizontal cut, each slice 1.5 mm–2.0 mm thick Beef tongue Horizontal cut, each slice 1.0 mm–1.5 mm thick Tender meat Horizontal cut, each slice 1.0 mm–1.5 mm thick Snowflake Horizontal cut, each slice 1.5 mm–2.0 mm thick Fat beef (fat caimiao) Horizontal cut, each slice 1.0 mm–1.5 mm thick Tendon Horizontal cut, each slice 2.0 mm–2.5 mm thick Five-flavor tendon Horizontal cut, each slice 2.0 mm–2.5 mm thick Breast oil Horizontal cut, each slice

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