When it comes to Chaoshan beef hot pot, Shantou Bahe Caspian Sea is always an insurmountable peak. The CCTV documentary "A Bite of China", "Food and Wine" magazine, "Olive Restaurant Review" magazine, Hong Kong Asia Television, Nicholas Tse's "Twelve Sharp Flavors" have visited this beef hot pot restaurant, and the well-known food editor Yan Qiao, Shantou gourmand Zhang Xinmin, who is known as the "Chaoshan Food Living Dictionary", have also praised Bahe Lihai Ji, which can be called the Internet celebrity in the beef hot pot industry. The hype of the media and the word of mouth of foreign tourists have made Shantou Bahe Caspian Ji synonymous with Chaoshan beef hot pot.

Although the main store of Bahe Lihaiji in Shantou will always be full of cars, Haiji only has two stores in Shantou, and Shenzhen is the main battlefield of Bahe Lihaiji. In Shenzhen, the number of stores has reached nearly 20. In recent years, Bahe Lihaiji has gradually established advantages in the supply chain, and has invested in several breeding bases in Guizhou and Inner Mongolia to monitor the feeding and fattening of cattle throughout the process. Haiji's beef is generally made from three- to four-year-old sturdy Yunnan-Guizhou cattle, and the priority right to select the slaughtered cattle ensures that the fat ratio and taste of Haiji beef are guaranteed. In Shenzhen, Hai Kee has its own slaughtering site, which is operated by its own employees, which has changed the situation of tense beef taste caused by electrocution in the past, and made the beef on the table more tender. After slaughtering, the beef is generally controlled within 2 to 3 hours, and it is delivered three times a day in the morning, noon and evening, respectively for lunch, evening and supper.

The knife work of cutting beef is also an important factor affecting the taste of beef hot pot, and the knife hands from Chaoshan have more than four years of experience in cutting meat, and they are familiar with it. In Bahe Caspian Haiji, you can basically eat all kinds of Chaoshan beef, Pu meat, hanging dragon companion, five-flower toe, three-flower toe, spoon meat, spoon handle, tender meat, double-layer meat, chest and so on, the beef taste is passable, chewing has the flavor of cow, but a large number of branches and super high popularity also make the quality of beef begin to show an uneven state, it has long been no longer as amazing as when it entered Shenzhen, and the stability of the production is precarious. Among the fresh beef, the five-flower toe is the most recommended, the tendon from the hind leg of the beef presents a circle texture, the taste is crispy and elastic after thinly sliced and lightly soaked, there is a refreshing sense of meridians, and the chewy meat is fragrant and fragrant. The hanging dragon companion is fat, more fragrant than the hanging dragon, the meat is tender and smooth, and the meat is full of juice. Compared with the fresh-cut beef, which is still performing well, Hai Kee's chest is obviously not up to the level it should be, the frozen product is dull and colorless, the taste is soft, and the fat is weak; Beef tripe and beef shutters also have a light taste. Haiji's beef balls are still the fine and refreshing bones of the old store in Shantou, the taste is refreshing and tender, crisp and non-greasy, but the orange is born in Huaibei for the orange, and the hand-beaten beef balls in Shenzhen Haiji also obviously show the embarrassment of the cow's fragrance and sloppiness, and the lack of middle gas is far from the Shantou store. On the contrary, it is a beef tendon ball, due to the addition of beef flavor heavier tendons, the production is still stable.

In terms of side dishes and dipping dishes, Bahe Caspian Ji is more traditional and conservative, with few choices, only a few vegetables such as radish, potatoes, lettuce, and corn, which are common in local beef hot pot restaurants in Chaoshan. The basic dipping sauce is naturally not less, and the self-adjusted sand tea sauce of Hai Kee is bright and salty in the mouth, and the sweet and salty fragrance is the most prominent, and the bottom of the throat is mellow and rich. Other dipping sauces are decent, and the dipping table is not replenished in time during the peak consumption season, which also has an impact on the overall dining experience.

The number of branches in Bahe Caspian Kee is very large, and the popularity is very hot, so many stores have to wait for a long time. The South Park Store, the East Park Store, and the International Trade Store are all popular stores, and there are also Bahe Lihai Ji in Chegong Temple, Coastal City and other places. Bahe Lihaiji is indeed the representative of Shenzhen beef hot pot, and it is also the first choice for many foreign diners to taste Chaoshan beef hot pot for the first time, but the decline in quality brought about by rapid expansion is also an indisputable fact. As far as the current Bahe Caspian Haiji is concerned, it is absolutely unnecessary to stumble on the halo of famous stores and spend a lot of time on the waiting bench at the door of Haiji, and at the same price and level, Bahe Caspian Haiji is not the only choice.