1, neck, also known as snowflake meat, is the pride of Chaoshan beef hot pot. The so-called neck, neck is the neck, Ren is the center of the meaning of the so-called "neck" is the neck of the cow that slightly protrudes, the most frequent activities of the meat of the core part. In Chaoshan, the neck is widely sought after, the bright red tender beef is densely distributed with snow-white oil, no less than the "frost beef". Welcome to join the Kitchen Shadow super food group, talk about delicious, enjoy life! And this grease brings the grease clusters and subtle chewy, if a little shabu-shabu, the taste of fat and tender and elastic, known as the highest state of beef. The production of neck kernel is very rare, a 1,000-kilogram cow can often only cut out kilograms of neck kernel, and not every cow's neck kernel will be of good quality. Therefore, this kind is often available.

2, hanging dragon means cattle spine, which is characterized by sweet and popping teeth, hanging dragon companion is the waist spine meat of the two sides, and the head here to be subdivided, hanging dragon companion of the two small hanging dragon, that is, the cow pelvis in the crevice of the two long meat, looks a little like the lobster's two big tentacles, the Teochew people call it "companion" or "lobster beard", "Lobster". "Lobster whiskers", a few taels, very rare. The lobster whiskers are the most delicious part of Hang Lung. Overall, Hang Lung has a delicate and smooth texture, soft and juicy.

3. Spoon nuts are called spoon nuts not because they look like spoons, but because they are called "spoon nuts" because of their favorite and hobby. It is actually the center part of the tender meat held above the shoulder blade of a cow, which is tender, has a higher fat content than the neck, and is extremely tender and sweet.

4, the spoon handle: eat beef hot pot, ordering asked for a few plates of tender, referring to the "hobby handle". The handle is a small piece of area near the cow's leg and belly under the spoon, this part of the beef does not contain fat, cut into slices you can see the meat in the middle of the slice there will be a clear white tendon, the mouth is soft and slightly crunchy, very elastic.

5, three flowers tendon refers to a small piece of meat on the front leg of the cow, compared to the hind leg meat is slightly less tendon, more lean meat. This part of the meat is characterized by sweet, tender and juicy.

6, five-flower tendon is the back leg thigh inside the two small cattle leg tendon, more rare than three-flower tendon. A cow only two meat tendons on the hind leg wrapped around each other tendon meat is called five flowers tendon. The tendons are more numerous and more distinctly grainy than the three-flower tendon, making this part of the beef the most resilient, with a crisp, sinewy texture.

7, fat callus, beef belly sandwich meat, each piece of slightly fat callus. Eating but only feel the fat flavor, without the slightest feeling of fat and greasy.

8, chest _, is the fat part of the cow's forehead, only big and fat cattle can grow. It looks surprisingly oily, but it's actually not fat, but a soft tissue. Welcome to the Kitchen Shadows Super Eaters group to talk about deliciousness and enjoy life! In the mouth, it's sweet and slightly flavored with butter, and the texture is crispy and refreshing with a little bit of toughness, which is not related to the word "fatty" at all.

9, tender meat, crisp tender meat is the abdomen and buttocks between the meat, in a high proportion of a cow, about 15%, mainly lean meat, between a little tendon, so eat fresh and tender, almost every table must be ordered.