Bahe Caspian Haiji can be said to be the most popular brand in Chaoshan beef hot pot in recent years. Although it originated in Shenzhen, the Shantou head office has a high status in the hearts of food and beverage gourmets, and many food media have visited this cattle-eating mecca. "A Bite of China", "Twelve Sharp Flavors" and so on have special interview programs. In the south of the Yangtze River, Lin Haiping, the founder of Bahe Lihaiji, has created another brand - Chaoniu Haiji, based in Hangzhou, and has radiated to Shanghai, Chongqing, Nanning, Chengdu and other places, with a strong reputation and a booming business.

Chaoshan people eat Chaoshan beef hot pot to pursue the "original taste", so the freshness of beef is the core selling point. Unlike most meals that emphasize the removal of acid from meat, Chaoshan beef hot pot requires that the beef is not frozen or deacidified, and diners eat it for a limited time after the whole beef is slaughtered. In Chaoshan, the slaughterhouse usually delivers the beef to the store as soon as the cattle are processed - this is the reason why the promotion of Chaoshan beef hot pot was restricted in the past. In recent years, big cities such as Beijing, Shanghai, Guangzhou, and Shenzhen have copied Chaoshan's beef slaughtering, transportation and other business models, and beef hot pot has become famous.

But beef isn't always fresher, and many media outlets like to claim that the beating beef is the best. In fact, umami comes from amino acids, and the protein in fresh beef, which can also beat, has not had time to be broken down into amino acids by the action of enzymes, and the umami that most diners like is basically impossible to talk about. According to the traditional Chaoshan beef hot pot practice, the 4~6 hours of natural cooling and draining under limited conditions is the best tasting time.

Thanks to the great advantages of Bahe Caspian Haiji in the supply chain, the source of beef of Chaoniu Haiji is stable and reliable. Chaoniu Haiji has several breeding bases in Guizhou, Inner Mongolia and other places, which is an advantage that other small beef restaurants can hardly match. The official selects 3~4-year-old cattle from Yunnan-Guizhou area, transports them to the slaughterhouse in the suburbs of Hangzhou by train, and delivers them to each branch within 3 hours after slaughtering every day. Chao Niu Hai Kee claims to select only about 39% of the parts of a cow for shabu-shabu, and the rest is used as an ingredient for beef balls and other ingredients. In fact, only 400 catties of 1,000 catties of cattle are left after the skeleton is removed, and only about 5% (50 catties) of high-quality beef is the most suitable for shabu-shabu and eating.

It should be pointed out that the industry's "original taste" rule of "control from slaughter to serving within 6 hours" is not common in Hangzhou. There are no beef hot pot restaurants in Hangzhou that have a delivery frequency of more than 3 times a day, basically 1 time a day, and the better performance is 2 times a day. Every day at 9 a.m. and 4 p.m., a batch of beef will be entered, and diners who want to eat the "original flavor" Chaoshan beef hot pot should remember to grasp the time.

Chaoshan beef hot pot divides beef into categories such as hanging dragon, three-flower toe, five-flower toe, fat calluse, chest skull, spoon handle, spoon skin and other categories (the name may be different in each store). The thickness of different parts of beef is different, just to highlight their own taste characteristics, so knife work is one of the important indicators to inspect beef hot pot restaurants. The chefs of Chao Niu Hai Kee have rich work experience and are very skilled in the handling of beef. Every diner who enters the restaurant can directly see the chef skillfully dissecting the beef in the window, and the environment is hygienic enough. The beef plating is at an upper-medium level, and the meat slices rarely stick, which can be described as the industry benchmark. However, the plate of Chao Niu Hai Kee only indicates the name of the meat, and there is no reminder of the time of shabu-shabu, so diners need to look at the time of shabu-shabu indicated on the menu, which is slightly inconvenient.

There are many types of Chaoniu Haiji pot bottoms, including the traditional high-calcium beef bone soup pot base, the mountain spring water pot bottom that pursues the most clear and light, and even the fresh beef offal mandarin duck pot bottom and Chongqing-style beef offal pot bottom are available, and all kinds of needs of diners can be well met. Diners are advised to use the base of the high-calcium beef bone soup made from beef bones, which is boiled for several hours, with only corn, radish and ginger to remove the smell. A bowl of clear soup is served before the shabu-shabu, the soup is clear in color and fresh in the mouth, which is both a ritual and an appetizing effect. There are many flavors of spices in the store, which need to be self-served by diners, such as chili sauce, Puning bean sauce, sand tea sauce, etc., which can be selected by themselves.

The environment of several stores in Hangzhou is basically the same, but there are also such different existences as Hangzhou Huanglong store, but on the whole they are better than the rugged industrial style of Bahe Caspian Kee. The waiters in several branches are basically the same, the service quality is good, and the requirements of diners are basically properly handled. If you want to take your friends to taste the delicious Chaoshan beef hot pot, Chaoshan Beef Haiji is a very reliable choice.