The most well-known beef hot pot restaurant in Shanghai is by no means the left courtyard and the right courtyard. In 2015, the first Zuoting and Right Courtyard opened in Shanghai Xujiahui Riyueguang, and the stable production quickly captured the favor of a large number of diners. Since then, the left and right courtyards have blossomed all over Shanghai, which can be described as a hegemon in the beef hot pot industry, and there are also branches in Beijing, Tianjin, Nanjing, Suzhou and other cities, and the development momentum is very rapid.
As a large-scale beef hot pot chain enterprise, Zuoting and Right Court have a considerable right to speak in the beef supply chain. The official will purchase calves, breeding, processing, distribution, store sales of several steps to integrate, the pursuit of standardization of the process. Zuoting and the right court cooperated with the relevant government departments of Guanqi County, Guizhou Province to build a breeding base, raising calves to 3~4 years old, and transporting cattle to Huzhou slaughtering base in East China. Some of the beef is sent to the processing base and processed into beef balls and other products. It should be noted that there are two business hours in the left and right courtyards, lunch and dinner, and the delivery of beef is not strictly in accordance with the official frequency of twice a day. Deliveries are made once at 11 a.m. on weekdays and twice at 11 a.m. and 4 p.m. on weekends. If you visit the left and right courtyards on weekdays, it is recommended to eat only one lunch meal, and on weekends there are basically no minefields.
Through the glass windows, diners can see young chefs cutting beef, who have received standardized training and are very skilled at dissecting beef. Taking the Wujiaochang Teliya store as an example, the appearance of the two hanging dragons is basically the same, which proves the stability of the knife work. The thin thickness ensures the shabu-shabu experience of this part. Occasionally, there are cases of adhesion of meat slices, which is a little regrettable.
There are a total of 6 kinds of pot base options in the store, but the left and right courtyards from Shanghai are naturally not limited to Chaoshan flavors. The launch of tomato brisket and mandarin duck pot, special beef brisket and mandarin duck pot, and fresh beef offal mandarin duck pot have met the needs of more diners. Officially, the Mandarin Duck Pot was exclusively developed by the chef and suited to everyone's tastes, but diners who pursue traditional flavors will still order the most popular beef bone soup pot, and drink a bowl of beef bone soup before shabu-shabu, which is very appetizing. It should be pointed out that some branches add more MSG to the original soup pot of beef bones, although it has the effect of enhancing the taste, but it goes against the traditional practice, and many diners feel thirsty and complain a lot.
The environment of the left and right courtyards is more exquisite, which is in stark contrast to the beef hot pot full of market atmosphere. The service of the clerk shows the initiative, helping to shabu-shabu, adding soup, etc., and helping to shabu-shabu will also remind the beef shabu-shabu time, which is more intimate. However, during meal time, it is easy to run into a situation where there are not enough waiters.
