Chaoshan Beef Philosophy Fine and Wonderful Work in the Food Industry
Release time:
2024-11-21
Source:
Philosophy of 1. Chaoshan Beef
I have written food articles for several years and have always admired Chaoshan.
Because the man in my mind said this:
Chaoshan is an isolated island in China's food industry.
-- Cai Lan
Chaoshan should become a pilgrimage capital for every food lover.
Because Chaoshan people have their own philosophy about eating.
Time, heat and taste are all knowledge in the eyes of Chaoshan people.
Nowadays, many people like to eat beef in Chaoshan because Chaoshan people study beef thoroughly.
Chaoshan people believe that a good bite of beef does not just change at the mouth, but requires subtle teeth and chewing strength to be regarded as good meat with quality.
Therefore, Chaoshan people must choose beef as a three-to four-year-old yellow cattle. When they are old, they will not taste tender.
However, only 39% of the parts of a small yellow cattle can be beaten by the side stove. If you look at the chart, you will feel like a cow.
Neck kernel, hanging dragon, fat spell, spoon kernel, spoon handle, chest oil, cool belly and so on, is the name very strange?
But that's what it is about.
Chaoshan master's knife work is very good, they will carefully thin the meat in each part, and the taste of each part is different.
Neck kernel is the best match for clear water hot pot. It is fragrant, fresh, fat and tender, and has a trace of chewing strength, which will make every diner unable to stop, and neck kernel is what we often call "snowflake meat".
The hanging dragon is characterized by fresh, sweet and elastic teeth. Of course, the best hanging dragon is the hanging dragon companion. A cow has only a few taels of meat, which is hard to find.
The spoon kernel is the most tender, and the taste is extremely fresh and sweet.
These parts, there are tender, fragrant and sweet, although not the same, but also have a unified characteristics, that is, "fresh".
In order to ensure this "fresh", Chaoshan beef is "three slaughter and three match" system, which is not quick-frozen or acid-free.
Killing cows three times a day, just for the diners of every hour, can eat the freshest beef within 4 hours. This should be something that many local slaughterhouses cannot do.
However, when we go to Chaoshan, we must eat beef balls and beef tendon balls that we will definitely bring home. Chaoshan people will never use the leftover materials of a cow to make them. Only when we use the hind leg meat of a cow can we make them fresh, fragrant, crisp and Q-bomb.
In addition to slaughtering cattle, removing cattle and beating beef balls, the most unique thing about Chaoshan beef is the edge furnace.
Boil for seconds and make your own sauce, which is the key to the final entrance of Chaoshan beef.
Rinse: three ups and three downs, one hanging blood, two hanging acid, three hanging fiber, 8-10 seconds to lift the pot, the time cannot be long.
Sauce: Every beef hotpot restaurant has homemade salsa sauce, which is a soul seasoning.
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