CHAOSHAN BEEF HOTPOT

The Clear Soup Base Is Mainly Beef Bones, Bitter Gourd, Soybeans, And Celery. When It Comes to The Table, A Bowl Of Clear Soup Sprinkled with Celery Grains Will Warm Your Stomach.

The Bottom Of The Pot Is Very Rich, A Little Sour, A Little Spicy, Eat The Beef First, Then Rinse The Vegetables After Eating The Beef, It's Super Good.

Spicy Red Oil Beef Hot Pot, Choose Fresh Beef Tendon, Stewed Beef, Add White Radish Known as Autumn And Winter Ginseng, And Season with Chongqing Red Oil Hot Pot Base, Spicy And Delicious, Just Floating in The Pot A Layer Of Red Oil On The Face Is Enough to Tempt People.

The Soup Base Is Stewed with Beef Bones And Brisket, So That The Original Stewed Broth Can Perfectly Reflect The Original Taste Of Shabu-shabu.

Maybe Girls May Be Intimidated By Its High Fat Content, But It Is Often Difficult to Give up After Tasting It. The Aroma Of Butter Melts in Your Mouth After Chewing, And The Taste Is Not Greasy But Very Crisp. It Is Recommended to Be Added as The Last Meat in Beef Hot Pot.

This Piece Of Meat Is Located On The Upper Arm, Called The Foreleg Tendon, Which Is Located On The inside Of The Shoulder Blade And Has Thick Tendons Passing Through It.

The Five-flowered Tendon Is Two Small Tendons Of The Inner Thigh Of The Hind Leg. If You like The Texture Of The Elastic Teeth, You Will Find This Part Of The Taste Particularly Good.

The Characteristic Is & Quot;tender & Quot;. Because Of Less Exercise, The Meat Is Extra Delicate.

The Snowflake Beef Is Selected And Cut. The Taste Of The Beef Is Outstanding, And It Is Not Too Old.

The Cooked Diaolong Is Full Of Aroma, And You Can Eat A Touch Of Fat And Sweetness.

The Muscles Are Firm, with Thin Tendons Often Interspersed in The Middle Of The Meat, The Fat Content Is High, And The Meat Is Tender.

Also Known as The Scapular Tenderloin Layer, There Is Not Much Fat, And There Is An Obvious White Tendon in The Sliced Meat.