A pot of clear soup, grasp the different degrees of heat of different parts, fresh-cut beef, hanging dragon, neck kernel, five-toed ... are all good products.
Today, the head of the delegation will come to talk to you, which belongs to Chaoshan beef hot pot in winter.
Chaoshan beef also has a history.
Meat quality of different parts of cattle
Guide to eating Chaoshan beef in Chengdu
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Chaoshan beef also has a history.
Although the history of Chaoshan beef hot pot is only a hundred years, it has been interpreted to a great extent, thanks to the persistence of Chaoshan people in being close to the craftsman spirit.
The Chaoshan area is not rich in cattle, but Chaoshan people eat them especially. Beef food was not created by Chaoshan people, but they learned it from Hakka people.
At the end of the Qing Dynasty and the beginning of the Republic of China, many Hakkas walked around Chaozhou Fucheng with small burdens and sold beef ball soup. Chaoshan people think beef balls are very distinctive, so they transfer them to improve and innovate. Therefore, beef hot pot has become a delicious food on the table, and Chaoshan people have contributed.
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Meat quality of different parts of cattle
A picture teaches you to understand all parts of a cow in seconds.
Diaolong
Hanging dragons is a saying in Guangdong, which refers to the place behind the neck of cattle, which is cold in the west and naked in the classification of western food. It is said that Chaoshan people eat beef in a tricky and eccentric way, and they can't stop until their tongues and teeth get a fair bite This part of the meat is firm, and the hot pot tastes tender and smooth.
Bolen
Neck means neck, and benevolence means center. Neck nucleus is the most frequently moving piece of meat around the neck of cattle. Because of its frequent activities, this part of the meat is very fresh and tender. Chaoshan people's view of beef is not instantaneous, but a subtle resistance and rebound to teeth, which is considered to be meat with character on the ground. Boren is widely sought after in Chaoshan. Gently rinse in the pot, and the entrance is the highest realm of fat and tender beef.
Fat lump
Even if there is a word "fat", people are not fat at all. Fat belly is a sandwich of tripe, which is what we call tender beef at the waist. This part of the meat is fat and thin, the meat quality is clear, and the entrance is tender and juicy.
Wuhua
Wuhuajin is a small muscle on the inner side of cow's hind leg. The part corresponding to Sanhuajin has the largest amount of exercise in all parts of cattle's body. The lines are obvious, and the taste is crisp and elastic. If you like the feeling of elastic teeth, then this part is more suitable for you.
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Guide to eating Chaoshan beef in Chengdu
Chengdong
Dian dang Chao shan beef hotpot (Chengdu mixc mall branch)
Besides mutton soup, winter is also the season of Chaoshan beef. Chaoshan beef hotpot is really the best gift that Chaoshan people give to winter.
After visiting so many Chaoshan beef hotpot restaurants, opening windows like this is basically a must for every store. Chaoshan beef hot pot itself is very particular about knife work, because when the masters cut beef, they are very particular about knife work, all of them are cut by hand, and the thickness should be moderate, so that the meat tastes light and tender.
There are five kinds of pot bottoms, besides the common corn radish pot, beef offal pot and beef ribs soup pot, there are also nourishing medicated oxtail pot and nourishing ginseng bullwhip pot. The head of the delegation first promoted beef offal pot, white radish, celery, soybeans, sweet corn, a small amount of beef offal, beef and soup, which were extremely fresh.
There is not only moderate meat in the hot pot, but also moderate salty and sweet sand tea sauce. What the sand tea sauce soaks out is the texture of cooked beef, and that freshness can instantly improve the taste of meat for several grades!
Address: 5th Floor, Wanxiang City, Shuangqing Road (next to October Day Food Plaza)
Niu Chao Manor (Chaoshan Fresh Beef Hotpot)
Niu Chao Manor takes "a cow a day, fresh overnight" as the slogan to ensure fresh ingredients. When you enter the store, you can see a large picture of "knowing cows skillfully" hanging in the store. When eating, you can see all parts of the cow at a glance, and you can also order according to the map.
There are bone soup and tomato soup at the bottom of the pot. The colonel himself doesn't like spicy food. He prefers the tomato pot to drip more water, which is sour and sweet. He thinks tomatoes are best for beef soup.