food, not just food. Taste, suck the taste of the world.

"

I feel dizzy when ordering western food

West Cold, Sirloin, filet mignon, eye meat and T-bone

Seemingly determined to choose a" filet mignon "

I have to keep smiling

When I eat Chaoshan hot pot

I know the god's name of Chaoshan

I have already called the western name for seconds to the outside of the cloud nine.

"

Why am I eager to understand cows? Because I love all parts of the cow deeply.

First, let's take a detailed picture of all parts of the cow:

1. Boren

Precious grade: ★★★★★ ★

Boiling time: 8 seconds

Boren's preciousness is unparalleled. If you are lucky, a 1111-kilo cow can cut out one or two kilos, which is often limited in stores, but it can't be met.

"Ren" means fruit and center in Chaoshan dialect, and Bo Ren refers to the piece of meat with the most frequent activity in the center of beef neck, which is the most essential part of beef. It is also called "snowflake" because its fatty oil flowers are finely distributed in meat like Xue Huadian.

This piece of meat is the most sought after by thousands of gourmets. This part often exercises, so the meat quality is still good, and the fat shuttles between the meat, so the entrance is soft and oily, fresh, sweet and tasty. However, the boss often secretly keeps it for himself to enjoy, which most people can't eat!

2. Chest leg

Precious grade: ★★★★☆

Boiling time: 31 seconds-3 minutes

The second most precious degree is the chest leg. Not every cow has such a tender, big and fat cow, which is very rare.

The chest is yellow and white. It looks like fat, but it is actually a kind of soft tissue. When you chew it, the smell of butter melts, and the taste is very crisp and chewy. It can only be seen in Chaoshan hot pot.

3. Five-toed toes

Precious grade: ★★★★☆

Boiling time: 15 seconds

Tendon meat on the front leg of cattle is called three-toed toes; Tendon meat of cattle hind legs is called five-toed.

compared with the three-toed, the five-toed hind legs are more rare. The meat is covered with tendons, but it has more tendons and more obvious lines than the three toes. If you like the feeling of tender muscles, the five toes will definitely make you want to stop.

I ate five-toed toes in the store, and the lines made me cry. I had earned enough eyeballs before cooking. After the pot, it tightened into a ball, tender and elastic, and felt the power of the hind legs of the running cows.

"

Please let go of the triple meat of the first bullet. If you are lucky enough to arrive, your companions will certainly shed tears. Master, please accept our knees.

"

The second bullet of shock wave ▼ Fat, spoon kernel, spoon handle, three-toed, hanging dragon (companion)

How can we satisfy the appetite of gourmets only with neck, chest and hind legs? The second bomb hit strongly, and it was all tempting.

4. Fat belly

Precious grade: ★★★★☆

Boiling time: 15 seconds

Fat belly, that is, beef belly sandwich, is also rare, and only quite fat cows have beautiful fat belly.

It's a good fat, with a thick layer of fat attached to the side of red meat, and the cut surface is very beautiful. Thin with fat, fat but not greasy, delicious, overflowing with juice, that's the way to get fat.

5. Spoon kernel and spoon handle

Precious grade: ★★★☆☆

Boiling time: 8 seconds

Next, the common spoon kernel and spoon handle are similar in name, but it is not difficult to distinguish them.

spoon kernel

spoon kernel, also known as spoon skin, is located under the neck kernel and connected to the ribs. There are thin ribs in the middle of the meat, and the taste is between the neck kernel and the spoon handle, with a little tenderness in the meat flavor.

The spoon handle is located under the spoon kernel and under the ribs. The middle of the meat has thicker ribs than the spoon kernel, so it is named like the spoon handle. After rinsing, the thick tendon in the middle is more obvious, and it is more elastic and tender than the spoon kernel.

If you have reached the point of Bo Ren, you might as well choose the handle of the spoon and feel the two poles of tenderness and tendon. The tendon path brought by a transverse tendon can't be given by other parts.

6. Three-toed toe

Precious grade: ★★★☆

Boiling time: 15 seconds

Three-toed toe is tendon meat on the calf. There are tendons in the meat. Count it carefully. It seems to be really three tendons! The tendons are slightly less than the five-toed toes, but they are also quite good.

7. Hanging dragon (companion)

Precious grade: ★☆☆☆☆

Boiling time: 11 seconds

Hanging dragon is beef tenderloin, which is a thick and even layer of tender meat and one of the more common parts in daily life. Its uniqueness lies in the "lobster beard" below it, that is, hanging dragon companion.

dragon hanging companion

Precious grade: ★★★★☆

Boiling time: 11 seconds

Dragon hanging companion is the two sides of sirloin. Further subdivision, two small hanging dragons in the hanging dragon companion, that is, two long meats in the crevice of the cow pelvis, are called "lobster whiskers" by Chaoshan people. Because the fat meat is more fragrant, smooth and delicious than hanging dragons, it is soft and juicy.

The third bullet of the shock wave

▼

Tendon, beef balls and beef tendon balls

Next, it comes to the thick part, which is the cow butt. The meat production here is large, which is the most common part of our daily life.

8. Tender meat

Precious grade: ★☆☆☆☆

Boiling time: 8 seconds

Tender meat, which is located in the hip and leg, has a large yield and high sweetness, and is usually cut thick. Before rinsing, drop a few drops of oil and mix well. It is soft, tender and slippery!

The picture was taken in: Jiuji Niuzhuang Chaoshan Fresh Beef Hotpot

The tender meat is generally mediocre, but its taste is not lost to other parts. The chef sliced it very thin, only rinsed it for 8 seconds, and it slipped on the tip of the tongue, which really lived up to its name.

9. Beef balls

Precious grade: ★ ☆ ☆ ☆

Boiling time: 5-11 minutes

Beef balls are mainly made of beef hind legs. This part of the meat, Chaoshan people do not directly rinse, but exert a little magic. After the tendons are removed, they are pounded into meat paste with a mallet or a stone mortar, and the seasoning is added to make pills.

After thousands of beats by hand, the hind leg meat sticks to each other and becomes tight and elastic, which really shows the inventive ability of foodies.

11. Niujin Pills

Precious grade: ★☆☆☆☆

Boiling time: 5-11 minutes

Niujin Pills are made in the same way as beef balls, except that tender beef tendons are added during beating to make their taste more elastic.

"

To sum up, according to the precious grade, it is in the following order:

Bo Ren, chest fork, five-flowered toe

Fat bed, spoon kernel, spoon handle, three-flowered toe, hanging dragon (companion)

tender meat, beef balls and beef tendon balls

" My favorites are Bo Ren, chest fork, five-toed toes and spoon handles. The five-toed toes, spoon handles, tender beef and beef tendon pills tasted in this shop are all of the best, so it can be speculated that this shop is authentic, high-grade and attentive.

another small TIP, the bottom of their thick soup pot is absolutely delicious, rich and delicious. Friends who are familiar with "Taste" know that Xiao Bian is fond of spicy food, but in front of this soup, we hardly touched the spicy pot, so I suggest ordering a whole pot of beef soup.

finally, I recommend this soup as a standard-white radish. The radish that has absorbed the beef thick soup is extremely delicious, and the fresh eyebrows have fallen off. You must order it when you enter the store. Beef with radish and white meat with sauerkraut are the most beautiful partners in the world.

have a good time eating cows! ?