Some people say that the three "specialties" of Chaoshan are: Li Kacheng, Ma Huateng, and Chaoshan cuisine. Chaoshan beef hot pot is the best representative of Chaoshan cuisine. Today, I share a authentic Chaoshan hot pot in the Gaomi alley. "Niujie Chaoshan beef hot pot". In Gaomi, a slap-up place, doing business is really a person. Fresh is the first secret of Niu Street. The store insists on beef being slaughtered and sold, so that the most delicious beef can eat the sweet taste, and the deliciousness of fresh cuts can kill your taste buds. The boss starts with the bottom of the pot and the source of the ingredients, so that the healthy and safe eating has risen to a new height. With a 6-pound square hammer knife, the large chunk of beef is beaten into a pulp, which tests the chef's strength and speed. After hundreds of times of baked beef, it was made into meatballs, and the meatballs that were slightly hot were bitten and full of juice, and they were fried between the lips and teeth. I have seen many hot pot restaurants on the menu with XX tonic pot bottoms, and I brought it up to see the soup bottoms that were washed out by the soup powder. Let the word "tonic" have a false name. The bottom of the pot on Niu Street is made of fresh beef bones, fresh aroma, the essence of the bones is in a pot of soup, very nourishing and nourishing~ before the hot pot, a bowl of soup with aromatherapy, warm the stomach. (Note: Generally speaking, you can only drink the original soup without any ingredients, and there will be blood on the bottom of the soup that has been eaten. ) When the boss explained to us the subdivision of the cow in the store, it seemed to have a vivid picture of biology class. According to the tenderness of different parts, the length of cooking in the pot is also particular. For example, snowflake meat - 8 seconds, dragon - 10 seconds, fat - pian - 10 seconds, tender meat - 8 seconds, chest 𦛨 lao - 5 minutes, five flower toes - 6 seconds ...... If you are not experienced diners (like me), even if you look at the menu, it is estimated that it is a fog. To sum up, if you like fresh taste, spoons, spoon handles and dragons from the back of the spine, tender meat from the hips are all excellent choices. If you prefer crispy taste, the five-flowered toes from the tendons of the hind legs and the seemingly greasy chest are also a good choice. The focus is on the seemingly greasy chest. After cooking, it is full of milky fragrance and crispy taste. Each part should be simmered for a few seconds, and there are small label tips on the plate. Remember to keep the meat in a small boiling state and eat it as soon as possible. A hanging of blood, two hanging fibers, three hanging acidity, is a wonderful way to beef hot pot stew.. The crystal clear handmade shrimp is slippery, full of fresh fragrance, real shrimp meat, and the unique Chaoshan special sand tea sauce in the store is also very attractive. The Chinese table seems to be unified by hot pot aesthetics. No matter the cold and the heat, people's love index of hot pot has never dropped. The smoke transpiration from the hot pot is the best footnote for fireworks on the earth. #Never forget 2021 #Eat together #Dream Travel

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