Unlike Chaoshan beef, which has swept across the country in recent years and emphasizes tenderness and fatty, Chongqing people traditionally prefer soft rakes and large pieces of beef, and the real taste is more in line with its heroic urban character. The old restaurant of popular beef is located downstairs from the residential building of Daping, and is often surrounded by diners who come to visit. It is worth noting that many people confuse the steamed beef with another "Mangzi Beef", which also focuses on beef, and the signboards of the two shops are not the same, so you can pay a little attention.

Red soup slow beef is a traditional Jianghu dish, which pays attention to the stew of beef brisket, beef tendon, beef tendon and beef offal and other parts of the soft stew and rake, when the original soup is presented, the taste is slightly milder than other Jianghu dishes, the purpose is to retain the meat flavor of beef. Most of the restaurants with beef stew as the main dish are opened in small streets and alleys, and the façade is simple, but the queue of customers is endless, and most of them are locals, which shows the status of this dish in the hearts of Chongqing people.

There are three types of soup base for the beef, spicy, sour and spicy, and clear soup, and guests can choose according to their tastes. In terms of beef, thanks to the boss's previous work experience in a food factory, the beef selected in the store has been selected and processed, and the beef tendon meat with the tendons removed is soft and glutinous and fragrant, which meets the definition of "rake beef" in the Sichuan-Chongqing dialect. In addition to beef, there are beef tendons, tripe and other parts in the pot, the common feature is that it is soft and flavorful, soaked in spicy red oil, the large pieces of beef tendon tripe have a mellow fragrance, the amount is real, and it is satisfying. The small pot is about the size of 2 to 3 adult men, while the large pot is suitable for 4 to 6 people, with additional side dishes, hoof tendons, etc.

Although the restaurant has a sign of "gas", the service is not seriously flawed, and there are even knives and forks for customers to easily cut the beef. It is that the area of the old store is small, with no more than seven tables and chairs in total, and it is often booked by regular customers (fresh customers may not be able to book by phone), resulting in many customers can only set up benches and small tables in front of the ladder outside the door to eat, which is really simple. For those who are more interested in the environment, you can choose the branches of Guanyin Bridge and Danzishi, but it is best to queue up before 11 o'clock (lunch) and 17 o'clock (dinner) to get the number, so as not to wait for a long time.