In Guangdong, the hometown of beef hot pot, people often think that hot pot is "hot" and should not be eaten too often. Probably compared with the spicy and heavy taste of Sichuan-Chongqing hot pot and Jianghu cuisine, many Chongqing people actually feel that the light and umami-paying Chaoshan beef hot pot is "healthy and healthy". Therefore, individual merchants take advantage of the trend and use the bottom of the pot as a selling point to attract diners. Muyuan Chaoshan Beef is one of them, all of which are famous Muyuan Chaoshan Beef Health Centers, emphasizing the nutritional value of beef hot pot.
In addition to the conventional pot bases such as beef bone soup, mandarin duck pot, and beef offal pot, Muyuan also launched nourishing oxtail, nourishing bullwhip and healthy mushroom soup base. Even if it is a clear soup and beef offal pot, ingredients such as wolfberries will be added to highlight the "health" characteristics. In fact, diners don't need to expect too much from the health benefits of beef hot pot, red meats such as beef and purine-rich beef soup are not the first choice for health. Aside from the concept of health, Makihara's soup base is rich and fragrant, and it is worth tasting. The choice of seasonings is quite rich, and Makihara provides suggestions for the pairing of spices with three flavors, which is more intimate.
Consistent with most beef hot pot restaurants, Muyuan uses Chuangui 3-year-old cattle. Makihara said that the beef is strictly controlled within four hours from the slaughterhouse to the table. However, from Monday to Friday, when there is less traffic, Makihara only buys in the morning, and by the evening market, the beef has already exceeded four hours of freshness. Only during the peak period of holiday meals, Muyuan will deliver two batches of beef in the morning and evening a day. Muyuan's beef is neatly arranged, but the knife work needs to be improved, and from time to time there is a situation where the beef is sticky and the size of the meat on the same plate is different. The plate does not indicate the type of meat and the cooking time, so diners have to refer to the table instructions for shabu-shabu, which is inconvenient.
Unlike most beef hot pot restaurants, Makihara divides beef into freshly cut beef and selected beef series. The fresh-cut series is the same as other hot pot restaurants, and the selected beef is the rarest and highest-quality part of the beef, with more portions than fresh-cut beef and more exquisite plating, ranging from 68 yuan to 128 yuan per plate, which is much higher than the average price of 35 yuan for freshly cut beef. In addition, Muyuan has launched a BBK whole beef series, where diners can taste a variety of beef at one time. In addition, Muyuan also provides Cantonese refreshments such as shrimp dumplings, quicksand buns, and barbecued pork buns, which have a decent taste.
The decoration of Muyuan Chaoniu is quite distinctive, designed in a pastoral style, with wooden tables and chairs, large green walls and black and gray walls, fresh and elegant, slightly exquisite in Chongqing beef hot pot restaurant. The service in the store is impeccable, and the waiters will take the initiative to help customers scoop the soup and shabu, with a friendly attitude.
