Foodie: Changsha food recommendations, authentic Longjinji beef hotpot

On a business trip a long time ago, I had authentic Chaoshan hotpot, and I still can't forget the taste! There aren't many hotpot restaurants in Changsha, but I have to recommend this one! I usually only go to this one, Longjinji Chaoshan Beef Hotpot. It's not a local hotpot, but it's worth recommending. Longjinji not only pursues fresh beef, but also values the excellent knife skills that produce good meat. The front hall is a bright open kitchen, and the bright red beef hanging in a row is very impressive! All the steps from the whole piece to the sliced beef on the table can be seen by the guests. The beef is cut evenly and placed on the plate, and only chopsticks can pick it up. The meat cutter's skills are just too good~ To ensure the best taste of each slice of beef, the beef is cut fresh, not frozen, and definitely not injected with water. [Soup base] Of course, a variety of soup bases and one pot per person is also a feature of Longjinji. There are spicy pot, corn and radish soup, beef bone and mushroom soup, and coconut soup. When the soup is boiling, the rich Chaoshan flavor hits you, and I can't wait to eat it. Unlike the spicy Sichuan and Chongqing hotpot, Chaoshan cuisine is all about "big flavor to light", and to retain the beef's freshness, the Chaoshan soup base is just a foil, and doesn't need to be boiling. Only Longjinji's "high-end" dining table with a hidden mini induction cooker can allow you to cook in your own small pot. One pot per person, and you can drink a bowl of warm soup before and after cooking, which is safe and hygienic! Must-order dishes [Sirloin] If you prefer a tender taste, sirloin from the back is the best choice. Look at the even texture, it must be the star of the show, the red and white fat is especially beautiful. Everyone who comes to Longjinji must have a plate on the table. After three ups and downs, the beef is hot but not scalding, and you can slowly savor the beef's tenderness. Dip it in the sweet satay sauce with chopsticks, flip it a few times, and don't dip too much, the taste will be more layered. [Tender meat] Since it's called tender meat, trust me, the taste is definitely not bad. It's tender meat, with the freshest and sweetest taste of beef. Remember to drop a few drops of oil and rub it before cooking, the taste will be softer and smoother! You can taste it with or without sauce - it can be so sweet that you can't help but close your eyes in satisfaction, or you can taste the rich sauce. [Beef balls] Fresh beef balls are pounded for 30 minutes, and only after cooking are they chewy. Longjinji's balls are available in raw and cooked, with slightly different tastes. It's recommended to order raw balls first, or they'll be gone! Hand-pounded raw beef balls are usually cooked when they float. The balls have some minced meat, which is slightly rough, but more chewy and delicious. [Brisket] Brisket doesn't need to be cooked with chopsticks, you can rest assured to cook it slowly in the pot. The longer it's cooked, the more delicious it is, and the fresher it is, the crisper it is. Name: Longjinji Address: No. 101, Great Wall Wanyuehui Building, Wanbao Avenue