If you want to say where the shabu is the most delicious in China, there must be several major production areas in Inner Mongolia that are rich in Sunit sheep and Uzhumuqin sheep that are recognized by shabu gourmets. It is said that the founder of Dadao Shabu Shabu tasted the shabu he never forgot in a remote place in Baotou, Inner Mongolia, and he couldn't let go of it for a long time. Finally, in 2015, I visited the restaurant again and learned the special skills of the store, and the big knife shabu was born.

The pursuit of Inner Mongolia style of the big knife shabu meat, directly selected from the origin of the ingredients. The store has established a cooperative relationship with the natural pastures of Inner Mongolia Bameng and Ximeng, and only uses lambs under the age of one. Lamb has less fat, and the components such as 4-methylcaprylic acid and 4-methylnonanoic acid that cause the smell are also significantly lower than those of adult sheep.

Unlike shabu shabu restaurants, which have always had a classical atmosphere, the store environment of Dadao shabu is very fresh. However, in the choice of pot base, Dadao shabu is relatively traditional, with only the bottom of the pot composed of mineral water and jujubes, green onions, dried shrimps, etc. Interestingly, the restaurant uses an induction cooker for heating, and the firepower is basically the same as that of a charcoal fire, but there are generally chimney shapes in the pots of the same industry, and the big knife shabu shabu is a simple and direct use of a copper pot, which makes many shabu lovers unable to accept it at first glance. After the opening of the first branch, Daduhui store, the new store finally adopted the traditional shape of the copper pot, which can be regarded as an official response to the public's voice.

Since the restaurant focuses on Inner Mongolian flavors, it is natural that you can't miss the signature Inner Mongolian lamb. Among them, the most popular is the selected lamb brain. The upper brain is located at the back of the neck, on both sides of the spine, and in front of the ribs, and is named because it is close to the head, not a sheep brain. The upper brain in the store is machine-cut, and the meat slices are thicker. A circle of white fat will wrap the tender and lean meat in the middle, the red and white clear lines are beautiful and delicious, the official recommendation is to boil for 25 seconds, and it needs to be "seven under seven up" in the boiling water, remember not to soak the meat slices for too long, otherwise the entrance will become slag and spoil the good meat. Its smell is very low, the oil is tender and refreshing, and the aftertaste is long-lasting. The restaurant also has a selection of lamb tenderloins, which are located on the underside of the outer loin, and are very tender, and each sheep is very scarce. Compared with the upper brain, this loin is thinner, and the flavor of milk is even more lingering. In addition to Inner Mongolia lamb, the restaurant also has other sources of mutton, such as the only fresh-cut lamb in the store is Yanchitan lamb shank, which is not fatty or fishy, thick and full of meat grains, and melts into the mouth after a little chewing.

Dadao Shabu is a very young Xi'an shabu restaurant, which has slowly developed from a private shop to the point where it is today. Although the restaurant pursues a fresh atmosphere, it looks shabby when illuminated by brighter lighting. The waiters are basically young people, warm and generous, and are well received by diners.