I thought Chinese hotpot had to be red, fiery and spicy-then Chaoshan beef hotpot proved

me wrong. . The broth looked almost too clear, but the beef cooked in seconds, stayed incredibly tender and tasted even better with shacha sauce. No chili needed. What Chinese hotpot should l try next?

Here is the video URL：

https://www.tiktok.com/t/ZTUbW8yff/