This is another typical restaurant born with the Chaoshan beef hot pot trend. Beef Flavor Food, which opened in 2016, was an out-and-out small Internet celebrity restaurant at first, but with the decline of the popularity of beef hot pot, the restaurant's popularity has long returned to flat.

In the selection of beef, the beef flavor food basically follows the tradition of the industry, and the local yellow cattle from Sichuan and Guizhou 700~900 catties are selected, and the beef flavor is mellow. Only 1 batch of beef is delivered to the store every day, which is obviously difficult to meet the "original taste" requirements of Chaoshan, but the restaurant does not mention the more common saying of "a few hours to the table" in the industry, which is quite honest.

Although there are a total of 6 types of pot bases, there are actually one of the signature beef brisket clear soup pot, one type of nourishing beef offal pot, one type of healthy oxtail beef offal pot, and three types of mandarin duck pot with a spicy pot base. Such a variety of pot bases may not be enough for some diners, and the absence of a clear soup pot is somewhat surprising. After all, the price of the 46 yuan signature beef brisket soup pot is much higher than the common 28 yuan beef bone soup pot, and the restaurant's move is a bit of a forced consumption. However, if there are more diners and more people like to eat brisket, the cost performance of the signature beef brisket soup pot is still more obvious.

Since the restaurant has a meat-cutting kitchen on the first floor, diners are all eating on the second floor, and it is difficult to see the scene of the chef cooking the cow, and it is a pity that the kitchen cannot be observed in real time. The presentation of beef is general, and the style of meat slices is more uniform, and there is less adhesion.

The restaurant has made the sauce a key point of promotion, saying that the sauce is a secret work that has been passed down for decades and is made fresh and homemade every day. In fact, a normal Chaoshan beef hot pot restaurant adds new seasonings to its seasoning section every day, and the seasoning has no special advantage in terms of freshness and homemade indicators.

The second floor of the restaurant is a duplex design, and the overall environment is relatively rough. Among them, the largest box is designed with one person and one small pot, and diners will eat more hygienically. The restaurant does not have a minimum consumption or service charge for private rooms, showing a certain sincerity. The waiter's attitude is average, but it is quite positive.