It is not only the Chaoshan people who like to eat beef, but the Hakka people also have a lot of experience in the cooking of beef. There are a large number of Hakka people among the indigenous people in Shenzhen, and Longgang Buji is a typical Hakka settlement. Around 2001, more than a dozen Hakka beef hot pots sprung up in the area of Buji South Gate Pier, and they specialized in selling "Tianguang beef" that arrived in the early morning, and it became a well-known beef street here. However, the Nanmendun Beef Street has disappeared in the former municipal renovation, and the Tai Po Mingji Beef Hot Pot, which started here, started a new business in the thrift market just down the road, and soon became famous and rapidly expanded, becoming the representative of Hakka beef hot pot in Shenzhen today.

"Tianguang beef" is the name of the Hakka people. The so-called Tianguang beef refers to killing cattle in the early morning and getting into the pot at dawn, highlighting the extreme tenderness of beef. Tai Po remembers that it is such a Tianguang beef shop, where fresh beef arrives in batches at 11 p.m. and 2 a.m., and the freshness of the beef is best felt when you come to forage for food at supper.

Compared with Chaoshan beef hot pot, Hakka beef hot pot is more simple and simple, with less fine subdivisions, and the familiar hot pot beef parts such as hanging dragon, spoon handle, spoon kernel, and fat callus do not appear on the menu of Tai Po memorable. There are only four kinds of fresh beef, cattle exhibition, fat cow and cow neck, and the cutting method of beef is also more heroic than Chaoshan beef hot pot, the "three fly" and "two fly" slices are thick, the small dish is presented, the fresh beef is full, and the meat is quite abundant. However, the price of each dish of beef is also higher than that of ordinary beef hot pot restaurants, with tender beef at 30 yuan a piece, beef exhibition meat, snowflake beef neck and fat beef at 35 yuan a piece, of which beef exhibition meat is limited to one per table. In fact, it is difficult to highlight the differences in the taste of different parts of the beef, while the beef quality of Tai Po is relatively lean, and the thick meat of the large piece of meat is often mixed with tendons, which is solid and fragrant but has a tough taste, which is not suitable for diners with bad teeth.

In addition to fresh-cut beef, beef belly offal such as beef heart, beef shutters, and beef tendon are also fresh every day. Tai Po also has beef balls and beef tendon balls, but the meatballs are not homemade, and the taste is quite crispy, with tendons and ingredients, and full of beef aroma. The dipping sauce is much more monotonous than Chaoshan beef hot pot, mainly soy sauce, which can be added according to personal taste, such as chili pepper and coriander, and Chaoshan flavor sweet sand tea sauce is provided. In addition to beef hot pot, diners can also remember to eat many Hakka snacks in Tai Po, such as rat rice dumplings and Tai Po fried rice.

Tai Po has four stores in Shenzhen, with the head office in Phuket being the worst, with food stall-style decorations, pickled round tables and blue plastic chairs, and a fairly average hygiene. However, as a representative of Hakka Tianguang beef, Tai Po Ming still has a strong attraction to diners near and far, and the main store in Phuket is often crowded, and even has to circle three venues to accommodate guests who come for supper. The dining environment of Buxin Store, Luogang Store and Dongmen Paradise Store is much cleaner, with simple decoration and new clean and tidy. Tai Po bears in mind that the service attitude of all branches is quite decent, but the service efficiency still needs to be improved.

At the moment when Chaoshan beef hot pot is rampant, "Tianguang beef" is no longer mysterious, and for a beef hot pot restaurant, freshness is only the most basic requirement. However, as a distinctive restaurant culture, "Tianguang beef" is attractive enough in itself, and aside from the specific tastes, it must be an interesting foraging experience to drive in late at night and catch a bite of tender Tianguang beef.