Niu Jinshi started business at the end of 2016 and took the last train of the beef hot pot outlet. The competition for beef hot pot restaurants in Suzhou is not fierce, and Niu Jin, located near Suzhou North Railway Station, is one of the few choices for nearby citizens, so the restaurant's popularity on weekends is quite good.

Here is a complaint about the menu design of Niu Jinzhi and Chen Ji Shunhe, and attentive diners will find that the menu layout design of the two is very similar, which is why the trusted selection team feels very familiar after taking a seat. Interested readers can search for the menus of the two companies and compare them, which makes one wonder if they are the assembly line products of the same design company.

Niu Jin years are selected 500~600 pounds of local cattle, and a batch of beef is delivered to the store every day. The clerk said that in the case of a large number of people such as holidays, there may be two batches of beef arriving at the store. On the whole, the afternoon market is a more reliable choice.

Not only is the menu design similar, but the type of pot base in Niu Jin's years is basically the same as that of Chen Ji Shunhe, but there are no two types of clear soup with beef offal dry pot and clear soup with beef brisket dry pot, which can generally meet the diverse needs of diners. Interestingly, at the bottom of the officially recommended pot, Niu Jin Years and Chen Ji Shunhe are the opposite, listing the original soup pot of beef bones and the signature beef brisket pot as recommendations. We still recommend diners to choose the affordable beef bone soup pot, after all, the beef bone broth made after many hours does have a good taste, and the deliciousness of the beef can be better set off.

The knife work of the meat cutter is medium and medium, the difference between the meat slices is not large, the adhesion situation occurs from time to time, and the appearance of beef plating is average. The restaurant does not indicate the type of beef on each plate and the duration of shabu-shabu, which is a slightly worse experience for new diners. Fortunately, there is a lot of beef on each plate, which is relatively affordable.

The overall degree of environmental sanitation was better in the golden years. There are no enclosed boxes, but semi-open ones can satisfy most diners. The waiters are generally enthusiastic and their performance is worthy of recognition.