The reason why Chaoshan hot pot is cattle is not only the taste, but also the tenderness and distinct parts of beef, which is very particular about knife work. Where should I order beef hotpot?

What are the delicious parts?

Let's have a look.

Bolen

Boren is connected with the neck of the cow, and the neck is close to the ribs. This part is often active, so the meat is very delicate, there are many fine tendons interspersed among them, and there are many kinds of fat flowers, which are fresh and refreshing and very popular.

Diaolong

To put it bluntly, hanging dragon is a piece of meat on the back of a cow, but it can be subdivided into many small categories, such as hanging dragon companion and hanging dragon core. One of the best is hanging dragon companions. On the side of the back meat, there is a little fat, and the taste is very smooth.

Spoon core

The spoon kernel is located below the neck kernel and close to the head. The fat is distributed in the meat like snowflakes, not too greasy, and the meat is tender, juicy and slightly chewy.

handle of a ladle

The spoon handle is located below the spoon core. Because there is an obvious grain in the middle, it looks like a key handle after cutting. The meat quality of this part is second only to the neck kernel, and the entrance is fresh and smooth, fragrant but not greasy.

Triple tendon

Sanhuajin is the front leg muscle of cattle. Its meat is tight, low in fat and contains a lot of gluten, so it tastes hard.