Like Bahe Caspian Ji and Chaoshan Damu Beef Hot Pot City, Lucky Cow Little Yellow Cow Hot Pot is also a beef hot pot restaurant with Shantou pedigree and development in Shenzhen. The history of Lucky Cow can be traced back to the 60s of the last century, when the father of the brand's founder was selling beef balls along the streets of a small park in downtown Shantou. Lucky Cow started with beef balls, and gradually moved closer to beef hot pot, in recent years, began to brand, and in Shenzhen, the momentum is now strong, only a year and a half, has expanded to 4 branches.

However, diners don't have to pay too much attention to the more than 50-year-old history advertised by the merchants, and Lucky Cow is undoubtedly a brand new to today's beef hot pot market. The quality depends on the beef in your mouth. The beef selected by Lucky Cow comes from the 2-and-a-half-year-old cattle at an altitude of about 3,000 meters above sea level on the Yunnan-Guizhou Plateau, generally weighing about 200 to 300 catties per head, which is also the most commonly used beef variety in the beef market, and the tenderness and fattening degree of beef are moderate. Every afternoon, the scalpers are delivered to the stores at 3 or 4 o'clock in the afternoon, and the special car is delivered 3 times a day. For the most basic "freshness" of beef hot pot, lucky cow is naturally not a problem.

The five-flower toe is the signature of the lucky cow, and it is almost a must at every table, but it is also limited to one plate per table. Needless to say, the taste of the five flower toes is the best among all the beef parts of the lucky cow. The texture of the three-flower toe is similar to that of the five-flower toe, and the three-flower toe is more fleshy than the five-flower toe in taste, and the fascia is softer. The beef is snowflake beef, although it is not as flecked as the top neck, but it also has a sense of satisfaction in terms of tenderness and smoothness. When the passenger flow is large, the cutting method of beef is obviously thicker, dragging the knife for speed, and the slices are connected after blanching, and it is more difficult to divide the food. Fresh beef bone marrow and fresh beef heart tube are also worth trying, the beef bone marrow is rich in oil, and the taste is tender and smooth without residue.

In addition to the raw and cooked beef balls and beef tendon balls used for shabu shabu, the lucky cow also created its own roasted black pepper beef balls, which does not sound very novel, but it turns out that the classic combination of black pepper and beef can also be perfectly presented on the beef balls, the taste is matched, crispy and fragrant. In addition to black pepper beef balls, Lucky Cow also has several kinds of fresh-cut barbecue options, such as fresh beef skewers, fragrant roasted beef tendons, and fragrant roasted chest meat, which are not inferior to the fresh meat of shabu-shabu.

The momentum of Lucky Cow is quite strong, and the first store opened in Meilin, which is now the most popular beef hot pot restaurant in Meilin; The second store is located next to the Bahe Caspian Sea in Xinzhou, which can also be seen in its confidence. In the following six months, the Shizhou Middle Road store and the Coastal City store opened one after another, and now basically every branch begins to queue up as soon as the meal arrives, and there is a tendency to catch up with and surpass the predecessors in Shenzhen. In terms of environment, the stores of Lucky Cow are very new and clean, not dirty and sloppy, and the decoration is fresh and natural. The store has a large flow of people, the space is more crowded, and the distance between tables and chairs is narrow. Overall, Lucky Cow's beef is complete and wins by volume, and there are not many rare parts, so it is difficult for you to eat top-quality beef in this beef hot pot restaurant, but a meal of beef hot pot should be done, and Lucky Cow can basically serve it for you.