The location of the Chaoren Niu Shi used to be a military-themed "shrimp soldier rabbit general" restaurant, which was born in mid-2016 and surprised the surrounding diners, and has maintained a high level of popularity, and there are often long queues at the door of the meal time.

The official claim is to use 600 catties of free-range cattle aged 4~5 years old, and emphasize that only 80 catties of them are used as shabu-shabu, which is calculated to be 13.3% of the selection rate. In fact, the most suitable for shabu-shabu is only 5% of the whole cow, that is, 30 catties of high-quality beef out of 600 catties, and the remaining 50 catties are just about to come. Of course, the parts and portions used in each beef hot pot restaurant are basically the same, and the selection of 39% of the parts has basically become a unified statement in the industry. Beef arrives twice a day, at 10 a.m. and 5 p.m., so it is recommended that diners with "original taste" needs participate in the lunch or dinner market.

The meat slices of the Chaoren beef rarely have unfavorable knife skills, and the shabu experience is good. The shape of the meat slice is more uniform, the stability is higher, and the appearance is better with good plating, which is worthy of recognition.

Chaoren Niu Shi provides five kinds of pot bases, including mineral water, signboard, mushroom soup, beef offal, and medicinal oxtail, and the shopkeeper promotes the signature pot base (i.e., beef bone consommé), which is in line with the traditional style of Chaoshan beef hot pot. The restaurant does not have a spicy pot base, which may not meet the needs of some spicy people, which is a little regrettable.

In addition to the common 9 parts of beef, the Chaoren beef affair classifies beef tongue and golden dragon back tendon as hand-cut beef, and makes official recommendations, which are a bit confusing. The most recommended is the snowflake neck orchid (commonly known as the neck kernel), which has a small yield per cow and has a good taste, and often faces the situation of selling out early, so diners who are looking for experience should not miss it. There are a wide variety of ingredients to satisfy most diners.

There is only one store in Hangzhou, and the environment can only be said to be in the middle of the rules, and there is no minimum consumption and service charge for the private room. The waiters in the restaurant are generally enthusiastic about the diners, and they can seem to be in a hurry at meal time.