When it comes to Chaoshan, everyone's first reaction is Chaoshan beef hotpot. Shantou's hot pot restaurant, regardless of spring, summer, autumn and winter, is always crowded.

When it comes to Chaoshan, everyone's first reaction is Chaoshan beef hotpot. Shantou's hot pot restaurant, regardless of spring, summer, autumn and winter, is always crowded.

Chaoshan people are especially able to "eat" and eat tirelessly. Eat hot pot must eat Chaoshan local cattle, and if slaughtered on the same day. Meat that hasn't been in the refrigerator is tasty enough.

In Chaoshan, there is no "cow" and no joy, because I love to eat cows, so I know the body parts of cows like the back of my hand. There is a set of professional nouns for the meat of various parts of the cow body, such as snowflake neck orchid, hanging dragon companion, spoon kernel, spoon handle, cow breast, fat cones, tender meat, toe meat, five toes, etc.

People who go to Chaoshan for the first time to eat beef hot pot may be a little confused. Xiaobian once took students from other places to the hot pot restaurant for dinner. However, when they picked up the menu, they had a blank expression on their faces. They didn't know which meat was where and how it tasted.

The meat in different parts of the beef body tastes different. Usually, the standard beef chafing dish is a plate of hanging dragon, a plate of spoon handle, a plate of five-flower toe, a plate of fat hydrazine and a plate of raw balls. According to the number of people, there is not enough meat to add.

Xiao Bian's favorite food is hanging dragon. The hanging dragon is the beef ridge, the meat is very full. The meat in this part has a little gluten and fat, but it doesn't feel greasy at all. On the contrary, because of the existence of a little gluten, it tastes more chewy and fragrant.

Speaking of neck kernel, you may feel strange, in fact, it is the famous snowflake meat in Korean barbecue shop. Neck kernel is the most frequently moving piece of meat on the neck of the cow. The meat with sufficient exercise tastes very sweet, and at the same time it is crisp and chewy. The output of neck kernels is very small. A cow of 1,000 catties can only cut out one or two catties of neck kernels. Therefore, authentic neck kernels are very precious and are the best products in meat. Neck meat red and white, pattern like marble. Pure white grease decorated in the big red background, is not like a piece of snow?

The spoon handle is part of the shoulder and belly meat, and the yield is relatively high. But don't think that the high yield and taste are normal. The meat quality of the spoon handle is second only to the neck kernel. It tastes tender and juicy, with a little chewy. Without too much gluten and fat, it's a carnival for meat eaters. The five-flower tendon is the part of the hind leg. There are many meridians in this place, so it is very elastic to eat, very refreshing and crisp. People with good teeth like it very much.