(1) Shu Jiuxiang

145 yuan per capita, located on the 3rd floor of Poly Zhonghui Plaza, No.153 Linhe West Road, Tianhe District

Shu Jiuxiang is one of the top ten hot pot brands in China, and has won numerous awards in recent years, which has been recognized by many foodies. Every meal is packed and very popular. Sichuan hot pot pays attention to spicy and delicious flavor, with good pepper, high-quality pepper, mellow broth and butter pot bottom, which are combined to form Chengdu flavor.

1. Jiuxiang Melaleuca Belly: Melaleuca Belly is very popular among foodies because of its crispness. It is said that this dish is a dish that hot pot has to order, and it is transported from distant places every day without adding any spices to enhance the texture.

2. Royal No.1 Fat Beef: This is really no ordinary fat beef. It is a bright red fat beef with even fat and clear snowflake lines. It will be more juicy and delicious after being chilled. One of the signs that must be ordered when entering the store, the fat beef will melt in the mouth. Don't rinse it for too long. It is perfect to scald it gently, otherwise it will waste this fine meat.

3. Nine-spiced duck gizzard: The most important thing to rinse hot pot is the baptism of various internal organs, and the fresh taste of his duck gizzard and exquisite knife work are equally unique. Chrysanthemum-shaped soup is easier to absorb. When you are full of soup, you can bite it, and the crisp taste is hard to refuse. Dipping it in a dry dish with nine spices is another flavor.

4. Kung Fu Shrimp Slipping: It is worth mentioning that Shu Jiuxiang's Shrimp Slipping and Meatballs ... are all made by hand. Tender taste, fresh taste, coupled with a fragrant pot bottom, eating more plates is not enough.

(II) Haiyin Haiji Chaoshan Beef Hotpot

Per capita: 81 yuan, located at No.483, Xingang Middle Road, Haizhu District

There are beef hot pots in the north and south, but it is Chaoshan beef hot pot in terms of fineness, and there is a river and lake between the knife and the knife. Fresh and refreshing beef, dipped in special sand tea sauce and fresh accessories, is full of authentic Chaoshan flavor. Haiyin Haiji Chaoshan Beef Hotpot is definitely an old brand of Chaoshan Beef Hotpot.

1. Fresh beef balls: The most sought-after in the store is fresh hand-made beef balls. To make delicious beef balls that everyone loves, the master must use two square iron bars weighing 3 kg, open the bow left and right, and beat them repeatedly for more than 3 hours, so that the meat can be completely turned into meat pulp. It is best to stick your hands without falling off. The beef balls that have just been made are bright red and sticky. As soon as the pot is cooked, the color of beef balls changes immediately. The beef balls soaked with beef bone soup, once bitten, immediately Explosicum, with a smooth and elastic taste. When the beef balls fall off the plate, they will continue to bounce and dip in the secret sand tea sauce, and a perfect beef ball will be finished.

2. Snowflake beef: also called Boren, it is the joint between the back and neck of cattle. A whole cow, only 3% snowflake meat, is very rare. After the "three ups and downs", it is time to have a wonderful encounter with the sauce. The top-grade snowflake beef, the oil flower is distributed as finely and evenly as snowflakes. After being thinly cut by a skilled master and lightly scalded, the fat smell of beef instantly overflows and fills the whole mouth. When chewed carefully, the taste is soft and residue-free, and the fat smell of butter is as mellow as milk.

3. chest oil: chest oil is a piece of fat on the chest of cattle. It's obviously grease, but it's not greasy at all. It's crisp and delicious when bitten, and it's full of milk. Cool, fragrant and fresh are not enough to describe its beauty.

(3) Biography Chaofa Beef Shop

Per capita: 72 yuan, located at Shop 14.15, 111 Life House, No.81-91 Tianhe North Road, Tianhe District (opposite to catwalk)

Eating Chaoshan beef hotpot in Guangzhou belongs to Biography Chaofa Beef Shop. The most feared thing for a hot shop is that the service can't keep up, but there is no need to worry about it in the biography tide. No matter how busy you are, dedicated waiters are as enthusiastic. Treat guests as friends, always feel that it is not enough to give them more, so my young sisters help me with vegetables and rinse beef from time to time.

The beef selected by Biography Chaofa comes from Yunnan, Guizhou, Gansu and other places. Each cow is 2 to 3 years old and weighs 911-1111 Jin. There are more than 311 kilograms of meat, and hot pot meat only accounts for 37% of all meat, that is, only more than 111 kilograms. It can be described as precious. Each cow is guaranteed not to go to the table for more than 4 hours at its own slaughterhouse. It is guaranteed that all the beef is cut and sold on the same day, and every piece of meat is high-quality and fresh.

Biography Tide 1 * * has three kinds of pots, namely: beef bone clear soup, spicy pot and mineral water. The beef bone clear soup is the main soul of Chaoshan beef hot pot, with beef bone as the main material, celery powder and soybeans fresh and boiled for 6 hours. From thin to fat, the order is probably: tender meat, beef tongue, three toes, five toes, spoon handle, spoon kernel, snowflake meat, hanging dragon companion, hanging dragon, double meat, chest fork.

(4) Dragon Boat Melody String Hotpot

Per capita: 74 yuan, located at Shop No.2, North, Floor 1, Tianhe Hui Commercial Plaza, No.161 Tianhe Zhi Street, Tianhe District

The string shop opened on the boat, the door of which is like a boat. When you enter the store, you feel like you are going to get on the boat. The dining area in the store is arranged like a cruise ship by the West Lake, surrounded by water mist and lotus flowers. The name of the shop is "Dragon Boat Minor", which is named after "Dragon Boat Tune". It is a folk song telling the story of boating ferryman: "Where did you move the rudder, my girl got on the boat", which is the earthy love story of boating.

there are more kinds of strings than lipstick. There are almost 151 kinds of dishes, which are placed in four floors and filled with freezers, occupying two walls.

When you enter the store, you must order:

1. Beef skewers: Beef skewers are the most popular skewers in the store, and there are 6 kinds of skewers. Celery beef is made of fresh beef and delivered to the store that morning. Only fresh enough beef can stick tightly to celery and will not come apart when cooked in the pot. The taste of beef and celery is the most layered among all the strings. Beef plays with teeth, and celery is crunchy one by one. Beef with coriander. The smell of coriander was very strong, but the smell was much lighter when the juice from beef and the bottom of the pot was sucked, and the faint aroma made the beef more divided.

2. Sichuan skewers: Xiaojungan and Junba are the two emperors in Sichuan, and Sichuanese take them one by one when they enter the store. Feichangjiezi is an expert in soup-sucking. Sichuan bacon is tender and smooth, and lean meat is sweet and fragrant.

3. broadsword hairy belly: fresh buffalo hairy belly is selected, and the leaves have straight small thorns. The hairy belly is cut into large pieces and rinsed well, but the entrance is crisp.

(5) Niuniu Steel Pipe Factory Xiaojungan Chuanchuanxiang

91 yuan per capita, located on the 1 th floor of Fulaideng Hotel, No.29 Chaoyang North Street, Tianhe District

Xiaojungan was founded by a retired employee of Chengdu Steel Pipe Factory, named Gu Dajie. In 1987, in order to subsidize the family, Sister Gu sold skewers at the stall under the Tianqiao in Chunxi Road, Chengdu. Because of this string of small county livers, it was on fire for 31 years.

1. county liver skewers: it is the signature of stubborn ox and small county liver hotpot, which will be robbed as soon as it comes up, and it may not be eaten if the hand is slow. Small county liver is actually the thickest piece of chicken gizzards. The small county liver of stubborn cattle is only selected from chickens of 1-3 months old, and chickens that are too old are not needed. Only at this time, the chicken gizzards are tender enough, and they are the best to make small county livers. It takes only 3-5 minutes to rinse the liver in a hot pot. If you rinse it for too long, the meat will become smaller. Rinse good small county liver dipped in some dry dishes, taste more "Bashi".

2. Beef with Pickled Pepper: Pickled Pepper absorbs the bottom of the soup after being cooked, and it bursts in your mouth when you bite it, which is super exciting. Country beef, marinated in secret sauce for 12 hours, is super tasty.

3. Rabbit meat skewers: cut into small pieces, marinate for several hours, and simmer lightly in the soup. The rabbit meat is tender and well preserved.

(6) Xiangtianxia Meiwa Hotpot

Per capita: 81 yuan, located on the 2nd floor, No.13 Tiyu East Road, Tianhe District

Xiangtianxia opened in 2116 and has 511+ branches all over the world, even in Australia, the United States and France. According to the customer's ordering habits for many years, he extracted the most popular dishes and set up a list of hot pots in the frog box, which was super humanized.

1. Frog: It is definitely the favorite of many foods in the store. Two fat frogs, half a catty in size, are cooked with secret sauce in advance until they are 91% ripe, and can be eaten after rinsing for 21-31 seconds. With a gentle tongue pick, the frog's flesh and blood can be separated, and only fresh and tender frog meat can do it.

2. Fat beef: It is selected from the back brain of cattle. This part of the meat has little exercise and is tender after rinsing. The meat is pink and tender in color, clear in grain and fresh.

3. Shrimp Slippery: You must try it. Shrimp slippy by hand is obvious, while shrimp slippy by machine is too soft. The two kinds of shrimp are mixed in Xiangtianxia, and the taste level is instantly improved.

(7) There is a shrimp shop

Per capita: 134 yuan, located on the 4th floor of Weijiasi Square, No.188 Huangpu Avenue West, Tianhe District, near the exit of Jinyi Cinema.

There is a shrimp shop in Guangzhou, a popular shrimp eating sanctuary, which has created a brand-new way to eat crayfish. It is impossible for a shrimp shop to use crayfish to make a side furnace. First of all, the requirements for crayfish are super high. "There is a shrimp shop" that uses fresh crayfish with at least 8 yuan, so that the shrimp meat is full and Q-bomb.

1. Sour soup crayfish hot pot: The best way to eat fresh crayfish is to boil the soup and add crayfish, and cook for 4 minutes on high fire, so that the shrimp meat is more delicious. After "bathing", the crayfish wore a sexy red robe, and the head of the team couldn't control himself at all. In 1 seconds, the shell was peeled off, and the delicious shrimp meat and crayfish meat played their teeth, and the entrance would be Explosicum. The fat of shrimp paste, the sweetness of shrimp meat, a little bit of sour and spicy mixed in the mouth, so enjoyable.

2. Hunan black-footed ground chicken: ground chicken specially purchased from Hunan eats fresh chicken, which can be eaten after 3-4 minutes of cooking. If you control it, you will fall in love with it.

3. Bullfrog: It has a good proportion of long legs and strong body. At first glance, it is a bullfrog who often goes to the gym. It can be eaten after 2-3 minutes of rinsing, and the entrance is too tender, and it will be deboned at a sip.