Shenzhen is the base camp of Bahe Lihaiji, and in this city, the number of stores can catch up with half of that of Bahe Lihaiji, and there is only one Chaoshan Damu Beef Hot Pot City. This is a family beef shop that has been inherited for three generations, founded in 1981 in Chendian Town, Chaonan, Shantou, and in 2006, the second-generation head of Chaoshan Damu brought Damu beef to Shenzhen. After several years of operation, Chaoshan Damu has gradually become a new boss in the Chaoshan beef hot pot industry in Shenzhen, and then it has caught up with the beef hot pot boom since 2015, ushering in the most prosperous period, and currently has nine branches in various districts of Shenzhen.

For a piece of beef, it goes through two of its most tender and juicient periods in its life: within 1 to 2 hours after slaughter, and after the acid removal process has been completed. Obviously, the Chaoshan people chose the former as the best time to eat cattle. Freshly slaughtered beef will enter a state of zombie after about four hours of slaughter, and the texture and taste will gradually change, so for Chaoshan people, eating a bite of tender beef must be a race against time. In the past, it was difficult to find such fresh beef in other cities outside of Chaoshan, and it was this that limited the promotion of Chaoshan beef hot pot in the past. In recent years, big cities such as Beijing, Shanghai, Guangzhou, and Shenzhen have copied Chaoshan's beef slaughtering and transportation mode, and the solution of supply chain problems has made beef hot pot able to show its skills and become famous. In 2008, Chaoshan Damu contracted a cattle farm in Guangxi, and since then has gradually established a mature and complete breeding and slaughtering industry chain. The cattle selected by Chaoshan Damu are the Qinchuan cattle breed in Shaanxi Province, which are transported to the cattle farm for breeding, and slaughtered in the Gongming Slaughterhouse in Shenzhen, and transported to the store from slaughter to cold chain every day, the fastest only 1 hour. At 11 a.m., 3 p.m. and 11 p.m. every day, three batches of fresh beef arrive at the store, and the meat is cut outside the door and soaked inside, which is the simplest and purest meat enjoyment.

Damu divides the beef in the store into three grades: Zunpin, Super and Regular, the Zunpin series is the signature of the store, the best quality beef is selected, of course, the price is higher than the general beef hot pot restaurant, the price of the medium is 138 yuan, and the price of the large portion is as high as 198 yuan. The premium series has four kinds of fresh-cut meat, such as hanging dragon, spoon handle, neck kernel and flower toe, in addition to chest squeeze, black shutters, refreshing belly edge and beef heart top. The hanging dragon is fat and thin, the spoon handle is soft and juicy, the flower toe is refreshing and chewy, and the fresh-cut beef has a different taste, and customers can also choose different parts for the platter. Don't waste the tomatoes in the center of the large plate of beef, push them into the soup pot and cook them together, the soup will enhance the flavor and freshness, and the taste of the beef hot pot will go well with it.

The so-called neck meat, also known as snowflakes and necks, is the convex part of the back of the cow's neck, which is the most frequent activity, and its meat is fat, crispy and chewy, which can be called the top enjoyment in beef hot pot. Compared with the southern small cattle, the Qinchuan beef selected by Chaoshan Damu has significantly less output of neck meat, which makes the high-grade large-pan neck kernel more valuable. Of course, Chaoshan Damu also has more affordable super and natural brand beef to choose from, which is rich and thrifty, among which beef exhibition meat and beef tongue meat are good choices. In fact, the amount of premium beef is quite large, one serving is almost the same as the amount of three plates of beef in a general beef hot pot restaurant, and the quality of the beef has been significantly improved, avoiding the problem of uneven and shoddy beef in ordinary beef hot pot restaurants. If you have a large number of diners, the premium series is the most recommended.

In terms of dining environment, Chaoshan Damu Beef Hot Pot City may be difficult to impress customers. The façade and the space in the store are spacious and spacious, and it can be seen that the restaurant is trying to create a sense of grandeur in the decoration and layout, but the actual effect is exaggerated and old-fashioned, coupled with the conspicuous shrine, it is full of Chaoshan entrepreneurial style. The service in the restaurant is almost none, the attitude is indifferent and numb, and there are only three or three waiters busy in the store, and there is a shortage of manpower. Orders are placed on a tablet, but need to be confirmed by the waiter. Aside from the environment and service, the taste of Chaoshan Damu is relatively pure, suitable for foodies who are simply looking for meat enjoyment, and it is worth going to many people.