The founders of Young Master Chao and the Third Princess are a husband and wife, and the name of the store is a combination of the two flower names. Its two branches are located in the Guanyinqiao business district, and the façade is unremarkable, but the beef is of good quality and has a strong reputation, which has captured many diners.
Master Chao follows the tradition of the industry and selects 2-3-year-old female scalpers from the Yunnan-Guichuan area. The cattle are delivered to the store within three hours after being processed at the Yubei slaughterhouse, and are purchased in two batches a day. From the perspective of "original taste", Master Chao basically meets the standard, and the freshness of meat is at the middle and upper level in Chongqing. In fact, diners can tell whether the beef is fresh or not, and the fresh-cut beef is bright red in color, exudes a faint smell of flesh, and the fat is white or creamy yellow. In addition, fresh meat has a certain viscosity, so the meat slices are not easy to fall off when the plate is tilted.
Young Master Chao is skilled in swordsmanship, and there is nothing to criticize. Each plate of beef is generously portioned, relatively neatly arranged, and there are also paper pieces of paper explaining the category and cooking time, which is generally satisfactory to diners. Suggested eating steps are printed on the menu, so even new diners know how to cook shabu-shabu, and the beef can be blanched in a colander for 8 to 10 seconds.
In addition to the traditional beef dishes, Master Chao also added cuttlefish balls, fried yuba and other Chaoshan's unique hot pot ingredients. However, cuttlefish balls are refrigerated products, the freshness is not as good as that of meat slices, and the strength is insufficient, and the fishy smell is slightly stronger, so it is not recommended. In terms of soup base, Young Master Chao is more traditional, mainly promoting beef bone clear soup pot and mandarin duck pot, and there are not many types. On the market, there are endless bottoms of various health pots and creative soups, but in the eyes of most gourmets, simple beef bone consommé is still the best pot base to taste the umami of beef. The bottom of the clear soup pot of Master Chao is eye-catching, the beef bones are boiled for several hours of clear soup, adding white radish, corn, red dates and wolfberry, etc., which is fragrant and moist, and it is served with celery grains, which is appetizing and refreshing.
Master Chao changed the dark black tone and rough mineral style of the traditional beef hot pot restaurant, and adopted a simple Nordic design, with white and pink as the main tone, with log lamps and lanterns, fresh and bright. Flamingos and other decorations were also added to the waiting area, attracting many young diners to take selfies. Master Chao's service is commendable, the waiter has a warm attitude, will take the initiative to cook meat for guests, and even send diners into the elevator.
