Chaoshan beef hot pot has become a new favorite in the food industry since 2015, and the craze has swept many cities, including Chongqing. Lam Kee was established before this beef hot pot trend, and has a good reputation in the industry with its good reputation, and has set up three branches in Yubei, Jiangbei and Shapingba, which can be called a long-established local beef hot pot restaurant.
Lin Ji said that he purchased about 500 catties of cattle aged 2-3 years old in Nanchuan, Fengdu and other suburban pastures, and posted the corresponding animal quarantine certificate at the door. Lin Kee transports the cattle to the slaughterhouse near the restaurant for processing, and then delivers the meat to the store in two batches, morning and afternoon. Lin Kee has a set of identification methods for the maturity and meat quality of cattle, and the selected cattle are more suitable for hot pot cattle. In addition, the slaughterhouse selected by Lin Kee is basically within half an hour's drive from the restaurant, and it is delivered to the store twice a day, which can ensure the freshness of the beef. Lin Kee beef is smooth and mellow, the production is stable, and its taste and texture are superior in Chongqing.
In recent years, in order to gain a foothold in the Chongqing beef hot pot market, many restaurants have hired full-time chefs from Chaoshan, and Lin Kee is no exception. Lin Kee's meat cutter's knife technique is crisp and neat, the thickness of the meat slices is moderate, and there is little adhesion, which shows that he is skillful. However, the beef plating is more casual and exterior, and the meat and shabu shabu are not indicated, making it difficult for novice diners to grasp the appropriate blanching time, which affects the experience.
Lin Kee focuses on the clear soup pot, and the original soup made from beef bones is made with corn and celery grains, which is fragrant and light, and it is the best pot base to reflect the original taste of beef. Lin Kee has fewer types of pot bases, and there are no common soup bases for beef hot pots such as red oil pot, tomato pot, and mushroom soup pot, which makes many Chongqing diners with heavier tastes slightly disappointed. Not only are there few choices for the bottom of the pot, but there are not many seasoning flavors, only seven or eight kinds, and the taste is decent and not brilliant. A single pot base and seasoning type are difficult to meet the needs of diners with different tastes, and it is slightly insufficient.
The most criticized is the service of Lin Kee, which is understaffed during peak hours, the waiters respond slowly, have an average attitude, and even leak points and wrong dishes, and the service level needs to be improved. In terms of environment, Lin Kee is relatively spacious, the hall is dominated by large pots, and the private rooms are single pots, which is more hygienic, and diners can choose according to their needs. Lin Jiren store and Shapingba store have a good environment, and the health level of Beibin Road store is slightly poor.
