Chaoshan beef hot pot in 2015~2016 can be described as a boom, a large amount of capital poured in, many cross-border people made a lot of money. The tide ebbed and flowed, and after the market calmed down, most of the surviving enterprises were chain brands that controlled the management of supply chain and service in place. After all, the first essence of Chaoshan beef hot pot is the "fresh" flavor, and ingredient management is crucial.

Unlike most meals that emphasize the removal of acid from meat, Chaoshan beef hot pot requires that the beef is not frozen or deacidified, and diners eat it for a limited time after the whole beef is slaughtered. In Chaoshan, slaughterhouses deliver beef to stores as soon as the cattle have been processed – and this is what limits the popularity of Chaoshan beef hot pot. In recent years, big cities such as Beijing, Shanghai, Guangzhou and Shenzhen have copied this model, and beef hot pot has been carried forward.

Yunguichuan is a high-frequency word for Chaoshan beef hot pot to promote the source of beef, but Chengdu Chaoshan beef hot pot restaurant does not have the expected distribution advantage. The "original taste" demand that the industry has been following seems to have disappeared in front of Chengdu, a big beef consumption market, and almost all beef hot pot restaurants only have one beef delivery per day, and only Liangniu Manzan barely does it twice a day.

Liangniu Manzan was established in 2016, adhering to the tuyere of Chaoshan beef hot pot, and the business is booming, all of which are directly operated chains. Liangniu Manzan attaches great importance to the management of its own ingredients, and its own ranch is to ensure the freshness of beef. But beef is not the fresher the better, in fact, the umami comes from amino acids, too "fresh" beef, in which the protein has not had time to be broken down into amino acids through the action of enzymes, most diners like to see the umami is basically impossible to talk about. Under limited conditions, the best time to taste is the 4~6 hours of natural cooling and draining. The beef delivery time of Liangniu Manzan is 10 a.m. and 4 p.m. respectively, and the corresponding meal time is the moment when the beef is at its best. Liangniu Manzan has a batch of beef arriving at the store at 9 a.m. and 4 p.m. every day, which basically meets the needs of "original taste".

Knife work is also one of the important indicators to inspect beef hot pot restaurants. Beef is divided into hanging dragon, three-flower toe, five-flower toe, fat callus, chest skull, spoon handle, spoon skin, etc. (the name of each store may be different), and the specific cutting of different parts can highlight the taste characteristics of each one. The meat cutters have received standardized training, and the size of the meat slices cut out is basically the same, and there is almost no adhesion, which shows that the knife work is neat. The presentation is medium to high, and there are pieces of paper on the plate indicating the type of beef and the duration of shabu-shabu, which is more friendly to new diners. Waiters usually explain how to cook beef shabu-shabu to diners, and they will also help with shabu-shabu when the restaurant doesn't have a lot of traffic. However, the waiter's attitude is not friendly enough, and once the table is left, it is difficult for diners to find their service, which is puzzling.

Snowflakes are the rarest part of a cow, and they are also the best way to see the performance of a beef hot pot restaurant. I have to say that most of the Chengdu beef hot pot restaurants are disappointing, and only the snowflake beef that is full of praise from good cattle has the upper level in the industry. Snowflakes are available in limited quantities every day and often sell out early. Fat spreads like snowflakes throughout the beef, and the organic combination of fat and lean meat is intoxicating, tender and juicy, with a lingering finish. Also available in limited quantities are the five flower toes, which are two small tendons on the inside of the hind legs of the cow, in which thick tendons pass through, the taste is more elastic, and the meat is sweet. The scapular loin layer is called the spoon handle, and it has a very pronounced white thin strip texture in the middle, and the tendons are firm and slightly chewy. In fact, due to the relationship between input and output, most of the beef hot pot restaurants are in the kitchen with machines to urgently process "hand-beaten beef balls", the price of Liangniu Manzan beef balls is not high, and the possibility of hand-beating is not large, but the meatballs are Q bomb and refreshing, and the cow flavor is mellow, so you can try it.

In Chengdu, which is respected for its spiciness, Liangniu Manzan still follows the traditional flavor of Chaoshan beef hot pot very well. The restaurant claims that the bottom of its clear soup pot is obtained by boiling beef bones for 8 hours, and it is recommended that diners choose the original soup pot of good beef beef bones as the bottom of the pot, spoon a bowl of clear soup before boiling, sprinkle celery grains and taste it carefully, which is not only appetizing, but also has a sense of traditional Chaoshan ritual. There are also 4 kinds of pot bottoms for the original soup beef offal pot, beef bone mandarin duck pot, spicy beef offal pot, and braised beef mandarin duck pot, although there are not many types, but it is also quite suitable for the spicy taste of Chengdu people.

Liangniu Manzan basically does not have a store located in a large shopping mall, but its popularity is still hot, which shows that the dishes are good, and Liangniu Manzan's consumption is close to the people, it is definitely a choice worth a try.