It is an early beef hot pot brand established in Chongqing and has a high reputation in Chongqing. However, in recent years, there has been a tendency to be surpassed by rising stars, and the lack of stable production is its shortcoming.
In terms of beef, Sichuan Gui 4 to 5-year-old cattle are selected for fresh goods, and their meat quality is slightly tough, and the fragrance and tenderness are not as good as the 2-3 year old cattle commonly used in the industry. With the slogan "One cow a day, fresh and visible", the beef is slaughtered on the same day and does not sell overnight meat. In fact, not overnight is only the most basic requirement of Chaoshan beef hot pot restaurant, overnight frozen beef has a dry taste and a weak aroma, and diners will know it as soon as they taste it. In addition, the cattle of fresh cattle are slaughtered in the morning and delivered to the store at about 10 o'clock, and only once a day, which is obviously difficult to meet the requirements of the "original taste" of Chaoshan beef. The quality of fresh meat is not stable, and even in the afternoon market, there are occasional cases where the meat quality is not fresh enough.
There are 7 kinds of pot bases, including spring water, beef bone soup, beef bone tomato soup, beef mushroom soup, spicy pot and red soup mandarin duck pot soup. It is worth mentioning that the water used for the soup base is Zhongliangshan mineral water, which is much better than the tap water used in the middle and low-end beef hot pot restaurants. In addition, the company provides a single small pot and a traditional large pot, and diners in the store generally choose a small pot, which is more hygienic and more in line with the personalized taste of diners.
The kitchen of the fresh beef is clean and tidy, the master is skilled, there is basically no sticking of meat slices, and the plating is relatively neat, and the performance is worthy of recognition. Each plate of beef will be marked with the category and suitable for shabu-shabu time, and the eating experience is good. During off-peak hours, the chef is cutting the meat in the background instead of in the bright stall, and diners cannot observe the meat quality in real time, and it is difficult to see the unique sliced meat scene of the beef hot pot restaurant, which is a pity.
All the tableware of the fresh beef is sterilized at high temperature, not only has no greasy feeling, but also has a slight heat in the hands of diners, and the hygiene situation is commendable. The interior of the store is clean and tidy in red and black, and it is divided into a private room area and a lobby area. The private room is enclosed, with good sound insulation and a certain degree of privacy. The overall service attitude of the waiter is average, not active and enthusiastic enough, and sometimes there are cold noodles.
