Founded in 2016, the owner has no previous experience in the catering industry, and is a typical company founded following the Chaoshan beef hot pot craze. In the early stage, the restaurant was named "Chaobenwei Chaoshan Beef", probably because it felt that the Chaoshan beef hot pot market began to cool, and in mid-2017, the brand was changed to "Chaobenwei Health Soup Pot", which played a role in taking into account Chaoshan beef hot pot and other soup pots. The official definition of Tongzilin store and Shuangnan store is "one focuses on making cattle and the other is serious about making chickens". In fact, the Hainan coconut chicken in the Tongzilin store also has a good production, and the Shuangnan store does not have Chaoshan beef hot pot.
The name of the restaurant is indeed simple and easy to understand, "original taste" is the innate food gene of Chaoshan people, and freshness is the first priority. The three words "Chaoben flavor" make it easy for gourmets to associate with the essence of Chaoshan food. However, compared with the well-intentioned name, the performance of Chaobenwei beef is not eye-catching, and the frequency of beef delivery is only 1 time a day, which is difficult to take on the responsibility of "original taste".
In the selection of the bottom of the pot, the Chaoben flavor does reflect the concept of "health" - the combination of Hainan coconut chicken, fish maw local chicken abalone pot, and traditional Chaoshan signature beef brisket pot is very peculiar. For diners who want to try traditional flavors, the only option is the beef brisket pot, which is not labeled as a clear soup pot, but the base of the pot made of beef brisket, beef balls, beef bones, etc. is the standard practice of major beef hot pot restaurants. Although the bottom of the other two pots is light, it is a bit nondescript to use to cook "original flavor" beef. Chaobenwei does not provide a spicy pot base, which can be described as a unique existence in Chengdu.
The chef of the Chiomoto flavor meat cutter is skillful in knife work, and the same kind of meat slices cut out are basically the same, and there is occasional adhesion, which is harmless. Each plate of beef has a small flag indicating the type of beef and the length of time the shabu-shabu is erected, and the form of expression is relatively novel, but its presentation can only be said to be futile.
It is worth mentioning that the recipe with the word "fresh-cut" in the menu is the fresh beef delivered every day, such as fresh-cut spoon handle and fresh-cut hanging dragon are among the high-quality products, the former has less fat, soft and juicy meat, slightly chewy, and solid taste; The latter is a long strip of meat from the beef loin, which is fat and lean, and has a rich and full taste. And like the best snowflake beef cubes, the best fat beef fillet, and Anglas snowflakes (it should be a clerical error in the restaurant, usually Angus snowflakes) are all chilled, and the quality is mediocre, and it is difficult to impress.
The environment of the Chaobenwei health soup pot restaurant is a little literary and fresh, which can be described as a clear stream in the industry. There is no minimum consumption or service charge for the private rooms. Although there are not many waiters in the store, the service attitude and work efficiency are of a medium to high standard, which is commendable.
