For two people, begin with two small beef cuts, one meatball portion and vegetables, then decide whether to add rice noodles. Smaller appetites can omit the balls or starch. You do not need one plate of every cut.
The Shantou commerce authority identifies beef hotpot's local importance. Cutting systems vary, so keep the Chinese names and ask the restaurant to point to its diagram rather than expecting exact equivalents to a butcher at home:
吊龙, diaolong: a back/loin-area cut; ask about fat and tenderness.
匙柄, shibing: a shoulder-area cut; check connective tissue and texture.
五花趾, wuhuazhi: tendon-rich shank; a chewier choice.
胸口朥 or 胸口油: fatty brisket-area tissue, not ordinary lean slices.
牛肉丸 or 牛筋丸: beef or beef-and-tendon balls; check starch and other meat ingredients.
Ask the weight of each portion, whether pricing is by plate or weight, and whether broth and dipping sauces cost extra. Shacha sauce may contain peanuts or seafood; clear broth may be beef stock. Strict restrictions require checking broth, marinades, balls and shared utensils. Follow staff instructions for cooking the actual ingredients rather than online claims that a fixed number of seconds is always sufficient. Keep raw-food and eating utensils separate.
Show: “我们两位，先两小份不同部位。请说明每份克数、口感和煮熟方法，沙茶酱先不要上。”
Gongfu tea is a brewing practice, commonly using oolong, as described by the Chinese intangible-heritage register. Confirm the session or per-person charge, tea and duration. You can decline tea purchases and further cups; oolong contains caffeine.
Checked 2026-10-22. No particular restaurant, current price or universal recipe is endorsed. The shop's cut diagram remains the final reference.
Editorial archive date: 2026-02-10. This guide was compiled later; use the source-check dates stated in the text.
