Founded in 2017, Erdao Chaoniu has expanded rapidly in just two years, and now has 5 branches, distributed in popular business districts. The good geographical location and high cost performance make Erdao Chaoniu a rising star and become one of the most well-known local beef hot pot brands in Chongqing.

In the selection of beef cattle, Erdaochao cattle emphasizes that beef cattle are free-range cattle from the Yunnan-Guizhou Plateau, and the age of the cattle is less than 6 years old. Generally speaking, cattle at the age of 2-4 years is the most suitable meat for hot pot, 2-3 years old yellow beef is smooth and tender, while 3-4 years old is more mellow. Yellow beef over 4 years old is slightly inferior in flavor and toughness. Erdaochao Niu said that it only takes four hours for beef to reach the table from the suburban slaughterhouse, but the restaurant only brings in a batch of beef in the morning, and the quality of the beef in the evening market is obviously not in line with the official statement. In addition, due to limited purchases, meat products with small quantities, such as snowflakes and pork belly, are often sold out at the dinner market, and many diners are disappointed. Comparatively speaking, the afternoon market is a more secure choice.

In the middle of the restaurant is a bright stall, through the transparent glass window, diners can enjoy the master's knife work while shabu-shabu. The master is skillful, and the size of the meat slice is uniform, but there will be occasional cases of too much minced meat. The meat slices are neatly presented, with the name of the meat and the time of simmering printed on the plates, which is clear and clear, while the beef offal steak plates are somewhat casual.

There are quite few types of pot bottoms for Erdaochao beef, with only three types of pot bases: mineral water, clear soup and beef brisket and mandarin ducks, which are difficult to meet the diverse tastes of diners. The bottom of the signature clear soup pot is not as good as Chao Niu Hai Kee, Muyuan Chao Niu and other stores, the saltiness is more than enough, the aroma is insufficient, the shabu shabu is acceptable, and it is not recommended to taste the soup. There is a lot of brisket in the 28 yuan clear soup pot, which is cost-effective. The store offers more than 10 kinds of spices, which can basically meet the needs of diners, among which the sand tea sauce is dense and sticky, but the taste is sweet.

Many beef hot pot restaurants also offer Teochew dishes, and the same is true of Erdao Teochew beef, which is popular for its corn roast and sauerkraut beef fried rice. Corn is golden in color, crunchy in the mouth, sweet and delicious, and it is rare in Chongqing, and many diners deliberately try new ones. The sauerkraut and beef fried rice rice is distinctly grained, and the crispy sauerkraut and fragrant meat are matched with the thick meat grains, and the taste is neither dry nor greasy, which surprises diners.

Compared with franchise chain brands such as Kudingjia Cattle Shop and Chaoniu Manor, Erdao Chaoniu are all directly operated stores, which are basically the same in terms of meat quality, dishes and services, more standardized, and more stable. The location of Erdao Chaoniu is mostly in popular business districts, such as Beicheng Tianjie and Times Tianjie, etc., and the number of customers on rest days is large, so it is recommended that customers arrive at the store in advance to avoid waiting for a long time. Erdao Chaoniu is decorated in Cantonese style, the lighting is a little dim, and the overall environment is decent. The waiters are generally enthusiastic and rarely take the initiative to ask diners about their needs, but they respond quickly and the service level is acceptable. In addition, Erdao Chao Beef has a high degree of preferential treatment in group buying and member discounts, and its per capita consumption is at a low and medium level, which is quite cost-effective compared to its environment and meat quality.