When it comes to the Hanjiang River, many Chaoshan people think of the mother river in the Chaoshan area. Hanjiang Chaoshan beef hot pot skillfully combines the deliciousness of hometown with the homesick mood of wanderers. The famous online writer and Caitou recognized Han Jiang's level very much, and mentioned this Hanjiang Chaoshan fresh beef hot pot in Beijing many times in the article, and even Chen Xiaoqing, the chief director of "A Bite of China", was full of praise for this restaurant. Hanjiang has also become famous as a result, attracting many admiring diners. Han Jiang's best thing is the knife work of the master in the shop. The boss attaches great importance to the knife skills of the master in the Chaoshan beef hot pot, and has hired a master with more than 20 years of work experience from Chaozhou as the head chef. The head chef started the profession at the age of 14, and many local chefs are also his apprentices. He summed up a set of experiences in the selection of beef, only 30% of the meat was selected, and the corresponding cutting was carried out according to different parts, so that the eating characteristics of each part were well expressed. The soup base provided by the store is also very authentic, and unlike the common beef bone consommé, Hanjiang's consommé is also boiled with beef brisket. The soup base is yellowish in color, but it is still clear. Before you start shabu-shabu, drink a bowl of clear soup, which is sweet and delicious, and the thick beef flavor will hit the taste buds again and again, and you can't help but increase your appetite. The beef is well cared for under the skillful knife skills of Master Han Jiang, and the chest and neck are served in limited quantities, which reflect the freshness of the beef. The chest and neck of each cow are generally only half a catty. The chest is soaked in the clear soup for 2 minutes, the mouth is crisp and smooth, fat but not greasy, and the fragrance is three-dimensional and full. The shabu-shabu of the neck takes about 8 seconds, and when you eat it, you can clearly feel the organic combination of fat and lean meat, which is tender and juicy, and the aftertaste is continuous. Of course, the quality of the other parts is also quite good. In terms of supply chain management, Han Jiang's performance is decent. Han Jiang chose Guizhou local cattle that are about 3 and a half years old, and the beef is not too tender and has enough mellow beef flavor as a whole. The selected cattle are transported to the slaughterhouse in Daxing. Since the meat gradually becomes loose after 6 hours after the cattle are slaughtered, Han Jiang usually has two batches of freshly slaughtered meat to the store every day, at 10 a.m. and 4 p.m. respectively, to ensure the freshness of the beef to a large extent. Customers who pursue the ultimate "original taste" should choose a good time to enter the store to consume. Located on the side road of No. 15 Xiaoyun Road, Hanjiang is full of "uniform" restaurants - the main color of each restaurant building façade is black, which makes Hanjiang not recognizable enough, and first-time customers need to distinguish it carefully. The in-store service is quite welcoming, and there is nothing wrong with it overall, so it's worth a try.