Mastering Beef Selection for type of beef for hot pot

As a seasoned Chinese hot pot chef, I’ve spent years perfecting the art of pairing beef cuts with simmering broths. The right type of beef for hot pot can elevate your dining experience from ordinary to extraordinary. Let’s explore the most popular beef varieties used in traditional Sichuan hot pot and how they harmonize with our fiery broths.

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1. Fatty Brisket (Fei Niu, 肥牛)

Fatty brisket is the crown jewel of hot pot beef. Thinly sliced with delicate marbling, it melts in your mouth after a quick 5-8 second dip in boiling broth. The fat layers absorb the broth’s spices, creating a rich, buttery texture. Pro tip: Pair it with a mala (numbing-spicy) broth to balance the richness.

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2. Tenderloin Ribbon (Diao Long, 吊龙)

Cut from the ribeye area, diaolong offers a lean yet tender bite. Its mild flavor makes it ideal for lighter broths like tomato or mushroom. Cook for 10-15 seconds to retain its velvety texture. This type of beef for hot pot is a favorite among health-conscious diners.

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3. Spicy Marinated Beef (Mala Niu Rou, 麻辣牛肉)

For thrill-seekers, this Sichuan specialty is a must. Thin slices are marinated in chili oil, Sichuan peppercorns, and spices, delivering a fiery kick. The marinade locks in moisture, ensuring tender results even after 20-30 seconds in the pot.We suggest that using beef leg meat for making spicy beef works better.

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4. Velvet Beef (Nen Niu Rou, 嫩牛肉)

Velveting—a technique using egg white or starch—gives this beef its silky texture. It’s perfect for beginners, as overcooking is nearly impossible. Let it swim in the broth for 30-40 seconds, then dip in sesame sauce for a creamy contrast.To make tender beef from fresh beef, baking soda can be used, with a ratio of 3 to 10 grams for every 500 grams of beef

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5. Beef Tripe (Mao Du, 毛肚)

A textural superstar, tripe’s honeycomb surface traps broth for explosive flavor. Blanch it for just 3-5 seconds to maintain its signature crunch. Fun fact: In Sichuan, we say “Seven up, eight down”—dip it seven times, then eat on the eighth!

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6. Beef Offal Platter (Niu Za, 牛杂)

Adventurous eaters adore this mix of stomach, intestines, and tendon. Each cut offers unique textures, from springy to gelatinous. Simmer longer (2-3 minutes) to tenderize, and pair with a bold bone broth.

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Why Beef and Broth Are Inseparable

The magic of vrući lonac lies in the synergy between meat and base. At Hot Pot Factory, our authentic Sichuan hot pot bases are crafted to enhance every type of beef for hot pot. From our slow-simmered mala blend to aromatic tomato broth, each base is designed to:

• Amplify natural beef flavors
• Balance spice levels without overpowering
• Maintain clarity for visual appeal

Try our signature Ultra-Spicy Beef Tallow Base—it’s engineered to cling to marbled cuts like fatty brisket, creating layers of flavor that linger.

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