七木岭潮汕牛肉火锅(阳春店)

In the starry sky of food, Qimuling Chaoshan beef hotpot is like a shining star, emitting a unique and attractive light, and vividly presenting the food culture and customs of the Chaoshan area to diners. When you step into Qimuling Chaoshan beef hotpot restaurant, the first thing that catches your eye is the decoration style full of Chaoshan traditional charm. The wooden tables, chairs and benches are simple and heavy, and the walls are hung with folk paintings of the Chaoshan area. The store is filled with the rich aroma of beef and the mellow aroma of beef bone soup, as if whispering the story of Chaoshan food, making people feel as if they have traveled to the streets and alleys of Chaoshan in an instant. The freshness of ingredients is the soul of Chaoshan beef hotpot, and Qimuling is even more demanding about this. Every morning, cattle selected from local high-quality ranches are transported to the store. These cattle grow in a natural environment, and their meat is tender, juicy and elastic. The chefs in the restaurant are all skilled. They cut the beef into different parts accurately with their knives. Each piece of beef is evenly thick and the texture is clearly visible. The thin tendons in the middle of the spoon handle are crisp and chewy after being boiled in the pot; the tender meat is bright red and melts in the mouth, and the delicate taste slides across the tongue like silk; and the fat callus, with a little fat, is slightly scalded in the pot for a while, and the mellow fat and the delicious beef blend with each other, blooming an intoxicating taste. The pot base is the cornerstone of this delicious feast. Qimuling adheres to traditional craftsmanship and uses beef bones, beef brisket, radish and other ingredients to carefully simmer for several hours. The soup base is clear and has endless flavor. The soup base rolls in the pot, and the rising white smoke is wrapped in the fresh fragrance of beef, filling the entire space, teasing the taste buds of diners. When eating Chaoshan beef hotpot, the emphasis is on the "three ups and three downs" cooking technique. Pick up a piece of beef and lightly dip it in the pot for a few times. When the beef changes color, quickly lift it up to let the beef fibers tighten in the alternation of hot and cold to lock in the deliciousness. Repeat this three times, and the beef is ready to eat. Dip it in the store's special shacha sauce, which is slightly sweet with salty and peanut aromas and the tender beef complement each other, adding a rich taste layer to the beef. In addition to beef, Qimuling's side dishes are also outstanding. The fried bean curd skin absorbs the mellowness of the beef bone soup. When you take a bite, the soup overflows in your mouth; Chaoshan rice cakes, whether it is the soft and glutinous rice cake meat, or the chewy beef balls and beef tendon balls, can make people feel the unique charm of Chaoshan traditional food. These balls are all hand-beaten, and they are full of strength when you bite them, and the juice splashes, full of meat fragrance. In the Qimuling Chaoshan Beef Hotpot Restaurant, diners sit together, watching the beef tumbling in the pot, laughing and talking. The lively and orderly atmosphere in the restaurant and the warm and thoughtful service of the waiters make every dining experience full of pleasure and satisfaction. Qimuling Chaoshan Beef Hotpot is not just a restaurant, but also a platform for inheriting and promoting Chaoshan food culture. It uses a pot of delicious beef hotpot, surrounded by fireworks, to convey the Chaoshan food style to everyone who loves food, and has become an unforgettable food landmark in the hearts of many diners.