When it comes to Chaoshan beef hot pot, I have to mention the famous Shantou Bahe Caspian Haiji, which is located in the old area of Shantou cattle holy land is a frequent visitor to major food media, CCTV documentary "A Bite of China", CCTV10 "Taste" column, CCTV7 "Local" column, Hong Kong Asia Television, "Food and Wine" magazine, "Olive Restaurant Review" magazine, Nicholas Tse's "Twelve Sharp Flavors" and so on have visited this beef hot pot restaurant, the famous gourmand Cai Lan, the well-known food editor Yan Qiao, and gourmets such as Shantou foodie Zhang Xinmin, who is known as the "Chaoshan Food Living Dictionary", also praised Bahe Lihaiji, which can be called the Internet celebrity in the beef hot pot industry. Originating in Shantou and originating in Shenzhen, this beef hot pot restaurant is now blooming all over the country, and now has six branches in Guangzhou, and two more branches are also in full swing to open. The beef of Bahe Caspian Kee is made from three- to four-year-old Yunnan and Guizhou cattle, which are transported three times a day in the morning, afternoon and night, and arrive fresh in the store within two hours for lunch, dinner and supper. The knife hands from Chaoshan have more than four years of experience in cutting meat, and they are familiar and sophisticated, but the plate is a little too rough. The types of beef are also relatively complete, such as simple meat, hanging dragon companion, pork belly toe, spoon meat, tender meat, etc., and beef brisket, oxtail, bullwhip, beef tendon and so on are optional, and the taste of tripe and beef shutters is slightly lighter. However, in terms of production stability, there is still room for improvement in Bahe Lihaiji, and Guangzhou's Bahe Lihai Ji is slightly inferior to Haiji's Shantou Shenzhen Zhudian. The beef balls of Bahe Lihaiji are worth recommending, the meat is firm and elastic, the taste is fine, crisp and refreshing, the beef flavor is rich, and there is no greasy feeling. Raw pills start at around 6 p.m. every night, and they can be eaten around 7 p.m. In terms of side dishes and dipping dishes, Bahe Caspian Kee is more traditional and conservative, with few choices, only a few vegetables such as baby cabbage, lettuce, corn, and bitter gourd that are common in local beef hot pot restaurants in Chaoshan. The dipping sauce is not as many as many beef hot pot restaurants, but the sand tea sauce in the store is quite authentic, with a slightly sweet taste and a three-dimensional and full aroma. The price of Bahe Caspian Ji is relatively affordable, most of the various types of beef are 28 yuan a case, and the more expensive flower toe is limited to one plate per table. The Baghe Caspian Kee is open until 2:30 a.m., and a batch of freshly slaughtered beef arrives at the night market, so diners can enjoy fresh beef late at night. As a beef hot pot restaurant from Shantou, Guangzhou's Bahe Lihaiji also vaguely reveals the "style bones" of Shantou's old restaurant. Chaoshan's local restaurants usually don't take too much care of diners, and the same is true for the Bahe Caspian Chronicles, where details such as décor, menus, and plating are a bit casual and rough. Especially in the overcrowded sports west restaurant, although the service quality is not bad, it is not thoughtful, and diners often need to take the initiative to find the staff. In order to cater for out-of-town diners who don't know much about beef eating, many beef hot pot restaurants usually mark the name of the meat on the plate, but Bahe Lihai Ji is obviously not so intimate and not very friendly to non-Chaoshan diners. However, in a sense, this rough style also makes Baheli more pyrotechnic, and the dining space is more autonomous.