The whole beef feast is actually not a traditional whole beef feast. In some places, the whole beef feast is a novel and rich feast, in which different parts of the beef are mixed with different ingredients to make a table full of dishes, each with different parts of the beef. In fact, the whole cow feast in the Yellow Cowboy Restaurant is very simple. Come to the bottom of a Yuanyang pot, handle different parts of the cow separately, and help yourself to whatever you like. In this way, every time a plate of pot material comes up, it causes everyone here to argue about "what is this", and the dinner table is full of fun. There are two kinds of soup bases: Sichuan-style spicy soup and Runbu clear soup. Sichuan-style is blindly fragrant, hemp and spicy, and pepper, red pepper and red oil are added. It is hot and beautiful, and it smells delicious. The bottom of another clear soup pot is made of dried longan, wolfberry, red dates, yam, etc., which is moist and nourishing, and the entrance is sweet, which is most suitable for setting off the original delicacy of beef.

The most difficult thing about Chaozhou Niuwan is that the soup base is ready, and the pot material is about to start serving. First of all, it needs to be explained that what we eat here is not the ordinary southern buffalo, but the small yellow cattle transported from Yangjiang and other places and kept in captivity. For about eight months, all parts have just the right taste, especially beef, which is much smoother than ordinary buffalo, so yellow cowboy meat is a rare delicacy. Eating whole cows requires constant chatting. What are we talking about? The topic can't be separated from questions such as "Where is this cow?". Among all the ingredients, the best ones are Niuwan and Niubai leaves. Those gray and black leaves of cowherb are ordinary in appearance, but experienced people know that these are really fresh and original leaves of cowherb. If they are too white, they are likely to be soaked in bleach. You must remember that you can't rinse your beef and cypress leaves for too long. You can pick them up and taste them with a little pot. The taste is very cool, but it will become tough and not delicious after a long time. Niuwan is made according to the boss's own recipe. Fresh yellow cowboy meat is made into meatballs with horseshoes, and the meatballs are round and tender. What's valuable is that the boss has joined the Chaozhou-style Niuwan method, so the entrance is refreshing, but it has a strong and fresh flavor of beef. Speaking of this, I can't help but mention the homemade sauce of the Yellow Cowboy Restaurant. The boss mixed sesame oil and pepper with xo sauce, and then processed it into the Yellow Cowboy Spicy Sauce, which has a strong flavor at the entrance and is very good to eat with hot pot.

The mysterious bullwhip makes jokes. In fact, there are still many parts of the cow that are not very easy to recognize. For example, after a plate of translucent hamstring-like items was served, many people here began to be blindsided. Later, after a heated discussion, it was agreed that it was beef tendon. As a result, after everyone finished eating, the boss smiled and said to us, "That's a bullwhip." So a exclaimed. Bullwhip is generally used to make soup, and the effect of bullwhip soup naturally needs no more saying.

Tasty Niushuanglian Niushuanglian is also unrecognizable by many people. The white cake-like items haven't changed at all after cooking, so I tasted it, which was very refreshing and slippery. When asked, it turned out to be one of the beef offal, the legendary "beef balls". However, many places where beef offal is eaten are not easy to eat, because it is complicated to handle, and it is easy to smell bad if it is not handled well. The Niushuanglian in the Yellow Cowboy Restaurant is still relatively clean, so the entrance is smooth and has no smell. Don't forget to add spicy sauce to make it taste better.