Chaoshan (Teochew) beef hotpot — 潮汕牛肉火锅 — is thin, hand-cut beef swished for a few seconds in a clear broth, then dipped in a sauce you mix yourself. It is not a heavy chilli pot. Order two or three cuts and a plate of beef balls for two people, and do not leave a slice in the pot for a minute. Approximate 2026 spend: often roughly ¥80–180 per person. We will name rooms after a dated visit.
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Key facts
| The style | Clear, lightly seasoned broth · brief cooking · dipping sauce at the table |
|---|---|
| Not the same as | Chongqing or Sichuan chilli hotpot |
| A useful first order | Two or three cuts of beef, plus beef balls, plus a vegetable |
| Approximate spend, 2026 | Often ¥80–180 per person — a band, confirm on the menu |
| Historical note | Baheli opened its first shop outside Shantou near Nanyuan Road, Shenzhen, in 2014 — not a review of any branch |
What this meal is
Chaoshan (Teochew) beef hotpot — 潮汕牛肉火锅 — is one of Shenzhen’s real everyday pleasures, not a tourist performance. Thin, hand-cut cuts of beef are swished for a few seconds in a clear, lightly seasoned broth, then dipped in a saucer you mix yourself (shacha sauce, raw egg, soy, chilli, coriander — the table will have the parts). The beef is the point. The broth is not a heavy Chongqing chilli soup; if you want that, you are in a different meal.
Baheli (八合里) opened its first shop outside Shantou near Nanyuan Road in Shenzhen in 2014, and the style is now all over the city. That is a historical note, not a review, and not a recommendation of any one branch. We will name rooms we have eaten in, with a date, when we can.
How to order the cuts
Menus are often a diagram of the cow. You do not need to order everything. A useful first table, for two people, is two or three cuts plus one plate of beef balls or tendon, and a vegetable or tofu for the gaps. Approximate spend, 2026: often roughly ¥80–180 per person, depending on how many of the premium cuts you tick. Confirm the price on the menu; this is a band.
| What you might see | Chinese | What to expect |
|---|---|---|
| Tenderloin / “snowflake” slices | 雪花肥牛 or similar tender cuts | Seconds in the pot, then out. Overcooking is the only real mistake. |
| Shoulder or rump slices | 肩肉 · 腱子等 | Still brief, a little more chew, often better value. |
| Beef balls | 牛肉丸 | Hand-beaten balls should bounce a little. A Chaoshan pride item. |
| Tendon, tripe, or “white” offal | 牛筋 · 肚 | Longer in the pot. Order if you like texture; skip without fuss if you don’t. |
| Fresh vegetables, tofu, noodles | 蔬菜 · 豆腐 · 粉面 | For the broth, and to end the meal. |
Tell the server if you would like the broth milder, or if you do not eat offal. “Not spicy” is 不要辣. The heat, if there is any, is usually in the dipping sauce, which you control.
At the table
- Each person has a side plate or a small strainer. Do not lose a slice at the bottom of the pot for a minute and then eat it — it will be tough.
- The server may cook the first pieces for you. Watch the timing and then take over.
- Pay by QR. A single bill over ¥200 with a foreign card in Alipay or WeChat typically incurs a 3% fee; you can split if the shop agrees. Fees →
This sits well on a first evening in Futian, after a metro ride you paid with a tap. Pair it with the city food guide and, if you have a morning free, yum cha.
Frequently asked questions
Is Chaoshan beef hotpot spicy?
The broth usually is not. Heat, if you want it, is in the dipping sauce, which you control. Say 不要辣 if you want nothing spicy.
What cuts should a first-timer order?
A tender sliced cut, a slightly chewier sliced cut, and Chaoshan beef balls. Add tendon or offal only if you like that texture.
Where should I go for it?
The style is all over Shenzhen; Futian’s Nanyuan Road is a historic cluster. We will name a room after we have eaten there and can date the visit.
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