In Shenzhen, if you want to eat a perfect Chaoshan beef hot pot, the most unreasonable solution is to buy a high-speed rail ticket and go straight to Chaoshan to try it, and the more than two-hour drive will give you great value for money. If you want to settle for the next best, in fact, Shenzhen itself is also a city with a high overall level of beef hot pot. This is not unrelated to a large number of Chaoshan immigrants, and today's most popular phenomenal beef hot pot brand, Bahe Lihaiji, also started in Shantou and made a career in Shenzhen. Looking at Shenzhen, there are no less than hundreds of beef hot pot restaurants that can be called famous, although they still lack such a breath compared with Chaoshan, but they can basically be regarded as god-like, and the real beef tide hot pot is one of the most recommended.

This beef hot pot is not an old restaurant with many years of history, on the contrary, Dingzhen beef tide hot pot has only been born for two years, and the first store opened in Shekou Wanxia in 2016, and it quickly became the leader of Shekou beef hot pot restaurants, followed by the opening of a second store in Nanshan. The reputation of Dingzhen beef fermented rapidly in a very short period of time, and it also attracted stars such as Li Yapeng, Yang Yang, Deng Ziqi and Huang Zongze to come to taste it.

For beef hot pot, freshness is the first priority. Unlike Western-style cuisine, which emphasizes the removal of acid from meat, Chaoshan beef hot pot strictly requires that the beef is not frozen or deacidified, so it can only taste the freshness of the beef if it is eaten within a very limited time after the whole beef is slaughtered. Similar to the mainstream beef hot pot restaurants on the market, Dingzhen beef is made of Yunnan-Guizhou Plateau local beef, and it only takes three hours from slaughtering the beef to the delivery to the store to ensure the freshness and taste of the beef. The beef arrives at the store three times a day, with the earliest batch at 10:30 a.m., the afternoon batch at about 3:30 p.m., and the last batch at 10 p.m.

The freshness of the beef is guaranteed, and the taste of the beef in the mouth depends on the quality of the selected beef and the knife work used to cut the beef. The meat slaughtering master here has more than ten years of technical experience, and the meat cutting apprentices also have 5 to 7 years of meat cutting experience. It is not cut so thin that it loses its texture, nor is it too thick to make it difficult to chew the beef. The subdivision of beef parts is also a feature of Chaoshan beef hot pot, and each part of the beef has subtle differences. Compared with chain brands such as Bahe Caspian Haiji, Dingzhen Beef is more sincere in the presentation of regular brand beef, and it will not cut corners with meat and knives. The neck, five-flowered toe, and three-flowered toe are crispy and fragrant, the hanging dragon, spoon handle, and spoon kernel are fresh and smooth, the tender meat and fat calluses taste fresh, and the chest is crispy and palatable. The beef selected by Dingzhen beef is young, the meat is soft and smooth, coupled with good knife work, which makes the beef taste excellent, the entrance is smooth and smooth, the meat is tender and sweet. High-quality young cattle bring a tender taste at the same time, but also sacrifice the mellow and fragrant beef flavor, although the meat is delicious and fresh, but the taste of beef is not good.

In order to eat the original flavor of beef, Chaoshan beef hot pot generally only uses the bottom of a clear soup pot made of beef bones, which is simple and less seasoning. The clear soup pot base is labeled as "radish and corn soup base" on the menu of Dingzhen beef, which sounds bland and tasteless, which is a small trick by the store to guide consumers to increase their prices and choose other soup bases with higher prices. In fact, this is the most common beef bone soup base in beef hot pot restaurants, and customers need to keep their eyes peeled to discern it. In terms of seasoning, Dingzhen beef has shown full sincerity, with many types and exquisite quality, Chaozhou sand tea, Puning bean paste, Jieyang soy sauce, Jiedong pepper, etc., are all purchased from Chaoshan origin. There are two kinds of sand tea, sweet sand tea is sweet and soft and balanced, soft and mellow, spicy sand tea has the flavor of southern ginger, moderate spiciness, and unique taste; The light soy sauce is fresh and sweet and catchy, which is surprising, and it is a good choice to dip it alone or mix sand tea. The beef is scalded in the clear soup, the colander is hung three times, the chopsticks are clamped, and the dipping plate is rolled, which is delicious and delicious, and the rich selection of seasonings adds a lot of color to the beef eating experience.

The interior of Dingzhen Beef is dominated by warm yellow and orange colors, simple and bright, comfortable and modern decoration, and the store is clean and tidy. The service of Dingzhen beef is also in place, welcome, usher, pour tea and pour water step by step, serve quickly, have sufficient manpower, busy but not chaotic. In terms of environment and service, Dingzhen beef has obvious advantages over traditional big-name or time-honored stores. Shekou and Nanshan both stores have a number of private rooms, the largest box can accommodate about 30 people, considering all aspects of beef production, environment, service and other factors, whether it is a personal meal, a banquet, a family gathering or a company dinner, Dingzhen beef is an option worth considering.