In Guangzhou's beef hot pot restaurants, Juniuman is a strong new force, and in less than a year since the first store opened, four branches have opened one after another, each of which has a continuous flow of customers and is very popular. When the Xingshenghui store opened in 2016, it also invited the famous gourmand Cai Lan to the store to try to help. The cattle used in the cattle are sturdy female cattle from the Yunnan-Guichuan area, which are transported to Guangzhou City for slaughter every day. The stores that are full of cattle deliver beef twice a day, slaughtering cattle at the slaughterhouse from 9 to 10 a.m. and delivering beef to the store at 11 a.m.; The cattle were released at two o'clock in the afternoon, and they were delivered to the store at four o'clock. If diners arrive at the restaurant just in time, they can still feel the residual warmth of the beef on the plate. Fresh-cut beef is divided into tender meat, breast oil, spoon handle, spoon kernel, hanging dragon, three-flower tendon, five-flower tendon, neck kernel and other offal, etc., and the three-flower tendon, five-flower tendon and neck kernel are available in limited quantities per table. The standard soup base provided by Juan Niu Man is the original flavor of the beef bone pot base, which is quite careful, and it is boiled for more than 8 hours with beef bones, and the taste is refreshing and sweet. During meals, the staff will also recommend the low-temperature slow cooking method that Chaoshan is customary, in which fresh beef is cooked in a soup base of 80 to 85 degrees Celsius. This is due to the fact that the protease of meat generally coagulates at about 65 degrees, and the boiling water will cause the surface protein of the meat to coagulate, losing the deliciousness of the meat. During the specific operation, the soup base in the pot can be sent to the pot when the meat is not boiling, and it can be soaked and dried three times, which can retain the freshness and tenderness of the beef and prevent the meat slices from getting old. In addition to beef hot pot, there is also beef brisket pot to provide, which is closer to the taste of Guangzhou people, and the refreshing belly used is also called "stretching yarn belly", which is located near the diaphragm of the cow, which is soft but not hard, and the taste is rich. The store environment is better than many beef hot pot restaurants, the overall decoration is generous and modern, the windows are bright and clean, fresh and comfortable, most of them are four-person tables, many people can fight, if the number of people is more, it is recommended to book a seat in advance. The service is also more enthusiastic, and the guests will be actively asked about their needs during the meal. In general, the quality of the beef is passable, the production is stable, and the dining environment is quite good, which is a choice that is not easy to make mistakes among the many beef hot pot restaurants in Guangzhou.