Niu Yan hot pot is definitely one of the most well-known Chaoshan beef hot pot brands in Hangzhou, in 2015 when the industry was booming, Niu Yan official convenience with the Shantou time-honored brand "Fuhecheng" upgraded version of the name of strong entry into Hangzhou. At the ribbon-cutting ceremony for the opening of Niu Yan's Hangzhou Yuanhua new store in 2016, the official also specially invited the famous gourmand Cai Lan to help the fun, and the head chef Tu, who has more than 30 years of experience, also demonstrated the hammering method of handmade beef balls for many media on the spot, and the brand popularity has remained high since then.
Head Chef Tu went to Fuhecheng as an apprentice at the age of 20. Although there are many local beef hot pot restaurants in Chaoshan, the most famous brand is Fuhecheng. Master Tu, who has been in the industry for many years, summed up a set of his own experience in pounding beef balls: "Hammering is about fast hands, and the strength is based on experience, which must be just right." Even if you don't use the right force, you can't make beef balls that bounce like a ping-pong ball. ”
With such a master in the formation, it is understandable that the official statement that the beef balls are produced by the Chaoshan time-honored brand Fuhecheng team. The signature beef balls are a must-order, but the hand-made beef balls are available in limited quantities every day, so diners are advised to arrive as early as possible. It should be known that raw beef balls should not be boiled directly in a clear soup at 100°C, because the moisture in the beef balls will boil quickly, resulting in the meat becoming loose and inferior in taste to cooked beef balls. Diners are advised to simmer the carpaccio in a clear broth at around 70°C over low heat. The low water temperature is enough to allow the meatballs to be shaped first, and the subsequent boiling has little effect on the firmness of the meat, ensuring a high-quality product.
Niuyan Hot Pot has a special supplier responsible for purchasing beef, which comes from 13 provinces, including Yunnan, Guizhou, Sichuan and Jiangxi. According to Zhang Jun, the owner of the restaurant, Niu Yan chooses pure Tujia cattle that eat natural grass and screens out cows about 5 years old. In addition, Niu Yan Hot Pot has an exclusive slaughterhouse in Fuyang, Hangzhou, and the beef is transported to the store for no more than 3 hours a day. The arrival time is 10 a.m. and 4 p.m., which basically meets the needs of "original flavor" in combination with business hours.
In terms of knife work, the tested beef basically did not have adhesion, the meat slices were not standardized enough, and the plate was slightly rough. There are 5 types of pot bases, which are basically light types, and diners who like spicy food may be a little unaccustomed to it. The environment in the store is acceptable, and the waiter's attitude is more enthusiastic, which is worthy of recognition.
The location of Niu Yan hot pot is obviously different from that of traditional beef hot pot restaurants, and it is basically located in a shopping mall, which shows its intention of "making a fashionable and high-quality Chaoshan beef hot pot brand". At the same time, Niu Yan hot pot is more cost-effective and worth a try.
