Like most Chaoshan beef hot pot restaurants, Niufu is also a restaurant that was born with the boom in 2015. At the beginning of its opening, the company won the hearts of many diners through a series of promotional activities, and has maintained a certain popularity to this day.
In terms of the source of beef, there is no special feature in the choice of cow confusion, and Yunnan-Guichuan native yellow cattle is the basic standard. There are two batches of beef arriving at the store every day, the time point is 10 o'clock in the morning and 4 o'clock in the afternoon, there is basically no minefield in the lunch and evening market, but there is also a night snack market on Qingtai Street, which is not recommended after comprehensive consideration.
Whether it is a shopping mall branch or a street branch, Niu Miao's open and transparent kitchen design is adopted, and the hygienic environment is clear at a glance. The knife skills of the meat cutter are basically passed, and although the differences in the meat slices are large, there is rarely a case of adhesion of the meat skin. The presentation is obviously a little careless and needs to be improved.
There are 7 types of pot bases, which are basically light and spicy. The former has beef bone soup, healthy mushroom soup, beef offal soup, oxtail soup, and beef rib soup, while the latter has appetizing hot and sour soup, mandarin duck pot bottom, and Sichuan-fragrant spicy soup. Niufu also specially launched a secret beef brisket pot base. However, the bottom of the beef bone clear soup pot is the most popular, after all, light is the biggest selling point of Chaoshan beef hot pot. However, the variety of options also satisfies the needs of different diners.
The official main recommendation of Niu Confusion is tender meat, hanging dragon, and spoon skin. However, diners who know Chaoshan beef hot pot know that the tender meat is located in the buttocks and legs, the yield is higher, the sweetness is higher than other parts, but the taste is more average, and it is not a sought-after part. However, the tender meat is outstanding and cost-effective, so it is still worth a try. As for the yield of hanging dragon and spoon skin, it is higher than that of pork belly tendon and snowflake, but the taste is also good, so it is worth recommending.
Although the standard Chaoshan three major sauces - sand tea sauce, soybean sauce and chili sauce are all on the table, there are too few choices, and many diners have criticized it.
The performance of the Qingtai Street store in Niu Chao is better than that of the Crystal City shopping mall store, and it also offers dishes that are rarely seen in Chaoshan beef hot pot restaurants, such as charcoal frog and crayfish. The performance of its charcoal fire baby is remarkable, and the impression on diners even exceeds that of its beef hot pot.
