Founded in 2016, there are now 5 branches, and the momentum in the industry in Shanghai is quite strong.

As you can see from the name, the ruthless cow hot pot cuisine focuses on the younger route. For some reason, the official always avoids talking about the name of Chaoshan beef hot pot, intentionally or unintentionally, even if others can see the essence of Chaoshan beef hot pot at a glance, after all, the names of various dishes are good evidence. The ruthless cow claims that the hot pot comes from the ancient folk craft, which is quite confusing.

In terms of the promotion of the source of beef, the hot pot cuisine of the ruthless cow also pursues distinctiveness. Officially, 2~3-year-old Ningxia free-range cattle are used, "from slaughter to table, no more than 3 hours". It is understood that the ruthless cow hot pot is not a model of the slaughterhouse behind the front store, and still relies on daily beef distribution. Ruthless Bull also does not have an advantage in the number of deliveries, and the performance of 1 time a day is passable, and the number of beef deliveries will increase on weekends, so the "3 hours" argument is untenable. In addition, the official claim that beef arrives at the store three times a day also conflicts with the actual situation.

The meat cutters in the store officially say that they all have more than ten years of meat cutting experience. Regardless of whether it is true or not, the neat and uniform presentation and the moderate thickness of the meat slices still give people a lot of good feelings.

The main dish is the eggplant brisket pot, first boiled for 13 hours with the beef brisket and beef bones, and then added more than a dozen ingredients such as honey, lemon, pineapple, butter, tomato, cherry tomato, etc. The official claim that these ingredients are highly regarded in health magazines is a gimmicky claim that makes people laugh. Diners who pursue the sweetness of beef naturally choose the beef bone clear soup pot. There are a total of 8 flavors of pot base to choose from, and the needs of most diners can be satisfied.

It is worth mentioning that snowflakes, breast oil, beef tongue and fat beef rolls are not freshly slaughtered parts, these meats are cut by machines and subjected to a freezing process, which the staff says makes them taste better. Most gourmets don't accept machine cutting, but it's a common practice to wrap snowflakes in wipes and refrigerate them after they arrive in the store to prevent loss of moisture, but freezing chest oil is a bit confusing.

The environment of each branch of the hot pot is consistent, without the sloppy feeling that is common in Chaoshan, and the service performance of the staff is better, which is worthy of praise.