Unlike the chain brands that have expanded and advertised, Boji is not well-known in Chongqing, attracting most of the surrounding residents. With fresh beef and relatively affordable prices, it has a good reputation.
Bo Ji claims that it chooses the free-range grass-fed yellow cows in the Yunnan-Guichuan area, and the age of the cattle is between 3-5 years old, but the free-range local cattle do not have the characteristics of "pure natural and good taste" as most Chinese people imagine, compared with the beef cattle in the domestic formal farms, and the scientific breeding can ensure that the beef tastes excellent. After the beef is slaughtered, it is delivered to the restaurant within 3 hours, and two batches are served in the morning and evening every day for lunch and dinner, which basically meets the freshness requirements of Chaoshan hot pot for beef.
Chef Bo Kee is skillful, neat and crispy, consistent in thickness and thickness, and his serious and professional meat cutting posture has attracted the attention of many diners. The presentation is also quite neat, but there is no explanation of the cooking time, so customers who are not familiar with beef hot pot are easily confused and difficult to control the cooking time. The menu is printed with a brief introduction to the eating steps and suggestions for dressing pairings, so novice diners may wish to refer to it. Putting fatty meat or vegetables first will cause the soup base to be cloudy or oily, which will affect the taste of the meat, so Bo Kee recommends that diners put it in the pot according to the weight to the fat, and then add other side dishes.
There are six kinds of pot bases to choose from: mountain spring water, beef bone soup, mandarin duck pot, beef offal, beef brisket and oxwhip oxtail, and there are no common mushroom soup and tomato pot bottoms. Bo Ji recommends the bottom of the mountain spring pot. However, Chaoshan beef hot pot pays attention to highlighting the umami of the beef itself, and generally uses the bottom of the clear soup pot, the bottom of the mountain spring pot is too bland, and the best pot bottom is the original soup of beef bones. The sand tea sauce of Chongqing beef hot pot is generally average, mostly sweet or too thin, while the Bo Ji sand tea sauce has a dense taste, sweet and soft and mellow, and is more excellent.
Chongqing's beef hot pot restaurants are popular for innovative dishes, such as the Ku Ding family's self-created boiled steak in combination with Western cuisine, and the current Bo Kee has borrowed from Japanese cuisine to launch beef sashimi, dipped in soy sauce and mustard, which is fresh and smooth, and is highly sought after by diners. In addition, wine is sold in the store, but the combination of beef hot pot and wine is a bit strange, and few customers try it.
The decoration style of Bo Kee is similar to that of most beef hot pot restaurants, with dark black tones, which are relatively rough and hygienic. There are three private rooms, two for single tables and one for two tables, which can accommodate 15 people and are generally soundproofed.
The waiters are enthusiastic, proactive, and serve the food quickly, but they are a bit hectic during the peak dining period, and it is inevitable that there will be a situation where diners are not greeted well.
