Why Beef Tallow Makes Hot Pot Broth Richer and More Flavorful

What Is Beef Tallow?

Beef tallow is a type of fat that comes from cows. It’s rendered from beef suet (the fat around the kidneys) and has been used in traditional Chinese cooking for centuries. Compared to vegetable oil, beef tallow brings a unique aroma and richness that enhances spices and chili flavor in hot pot.

High Fat Content Locks in Flavor

Beef tallow, rendered from beef fat, is packed with saturated fats that act as flavor carriers. Unlike oils with lighter textures (e.g., vegetable or sesame oil), the dense fat molecules in beef tallow bind to spices and aromatics during cooking, slowly releasing their essence into the broth. This creates a layered, long-lasting taste that clings to ingredients like thinly sliced meats, tofu, and vegetables.

Natural Aroma from Animal Fat
Beef tallow contains natural beefy notes that blend perfectly with hot pot spices like Sichuan pepper, star anise, chili, and garlic. When heated, it releases a mouthwatering aroma that fills the room and stimulates the appetite.