Bahe Caspian Haiji is the most well-known beef hot pot brand in recent years, and it is almost a business card of Chaoshan beef hot pot. Bahe Lihai Ji has been invited to participate in programs such as "Everyday Upward" and "Twelve Sharp Flavors", and has been recommended by the documentary "A Bite of China" and the magazine "Food and Wine", which can be described as an Internet celebrity in the beef hot pot industry. Chaoniu Haiji is another chain brand established in Hangzhou by Lin Haiping, the founder of Bahe Lihaiji, with business covering Shanghai, Shaoxing, Nanning, Sanya and other places, and now has a total of 8 branches in Chongqing. Thanks to the reputation and experience of Bahe Lihaiji, Chaoniu Haiji has excellent dishes, good reputation and popularity.

Chaoniu Hai Kee emphasizes that it is the same founder as the old Chaoshan beef hot pot restaurant to highlight the authenticity of the lineage. In fact, the real Chaoshan beef hot pot has very high requirements for the quality and freshness of the beef, and values the "original taste" of the beef. First of all, in terms of beef cattle, the Yunnan and Guizhou areas are preferred, and the female yellow cattle that eat grass and have a certain age of cultivation are more prominent, and the toughness and flavor of their meat are more prominent. The time from slaughtering to serving beef should be limited to six hours, and no acid or freezing should be discharged. The local beef hot pot restaurant in Chaoshan is close to the slaughterhouse, which can be slaughtered and delivered, which can ensure the freshness of the beef to the greatest extent, and some hot pot restaurants in Guangdong can also deliver it three times a day, which still meets the requirements of "original taste". However, the delivery frequency of Chongqing beef hot pot restaurants is basically not more than three times a day, and some restaurants can basically deliver beef from the slaughterhouse to the table within six hours twice a day.

Meat source and supply chain are the core of competition for beef hot pot restaurants. As a large chain brand, Chaoniu Haiji has several breeding bases in Guizhou and other places, and the source of beef cattle is stable and reliable, which is an advantage that is difficult for small hot pot restaurants to achieve. Chaoniu Haiji selects three- to four-year-old cattle and transports them to the Chongqing slaughterhouse, and the delivery time to the branch after slaughter is basically within 3 hours. Chaoniuhai is divided into two batches of delivery at 9 a.m. and 3 p.m., and fresh beef is available for lunch and dinner. With the high quality of the meat source and timely delivery, the beef of Chaoniu Haiji can reach tenderness and tenderness, and the production is stable, far exceeding most Chongqing beef hot pot restaurants.

In addition, the knife will directly affect the taste of beef, and it is also one of the important indicators to test beef hot pot restaurants. The decomposition of Chaoshan beef hot pot is very fine, and it is divided into categories such as hanging dragon, three-flower toe, tender meat neck, chest stalk, spoon handle, spoon skin and so on. Different parts have their own characteristics, so the optimal thickness required is different. The master of Chao Niu Hai Kee is skilled in knife work, the size of the meat slice is moderate, and the thickness of the same kind of meat is consistent. The dishes are neatly arranged, but there is no indication of the meat and the appropriate time to cook it, which is a bit inconvenient for first-time diners. The bright stall is located at the entrance of the store, and diners can see the chef decomposing, changing the knife and plating, and the level is clear at a glance.

In terms of pot bases, Chaoniu Haiji provides common pot bottoms such as mountain spring water, mushroom soup, beef bone soup, tomato, mandarin duck pot, etc., and makes the bottom of Chaoshan clear soup beef offal pot into spicy flavor to meet the taste of Sichuan and Chongqing. In order to taste the original taste of beef, many diners choose the base of the original soup pot made from beef bones. Compared with the other restaurants on the list, the original soup of beef bones is richer. Diners may wish to follow the Chaoshan tradition of scooping a bowl of clear soup with chopped celery before opening the soup to savor the sweetness of the beef bone broth. Garlic is fried garlic in lard, and it is also a veteran seasoning in the Chaoshan condiment industry, which can add a lot of flavor to the soup. The seasoning of Chaoniu Hai Kee is acceptable, and the traditional sand tea sauce, chili sauce, and soybean sauce are all available, but there are not many types.

The meat of beef hot pot restaurants is basically similar, and in order to stand out, many beef hot pot restaurants have launched special dishes. Chao Niu Hai Kee's Bawang beef skewers and bowl beef are its special dishes. Compared to the thin, plain beef slices, the beef skewers are mellow, fat and lean, sprinkled with cumin and chives, and have a stronger flavor, but sometimes they are over-grilled, making the skewers a little tougher. The bowl beef is improved from the bowl chicken, and the beef offal beef skewers are wrapped in red oil and spicy soup, which has a unique flavor.

The decoration of each branch of Chaoniu Haiji is basically the same, the environment is transparent and bright, and the tables and chairs are relatively compact. The waiters in several branches have a good service attitude and serve the food quickly. However, there are not enough waiters at meal time, and the response time to diner requests is slightly slower. During the peak period of holiday dining, the waiting time for Beicheng Tianjie Store and Longfor Times Tianjie Store is long, so it is recommended that diners go as soon as possible.