Chao Niu Hai Ji ( Nanning Xiang Zhu ) Review

There are many Chaoshan beef hot pots in Nanning. This is the first Chaoniuhaiji store in Nanning. The location is next to the Xiangzhu Avenue seafood market and the parking lot is large. But the entrance is not obvious, it is easy to turn around and it is more troublesome. The environment is very bold, but the variety of sauces in the store is not too much, the basic several are there, can meet most of the needs. The dry pot part of the stew pot is dried with beef, beef belly, beef intestines, beef stew, etc., but the fishy smell is a bit heavy, or love the bottom of the soup pot, simple. The taste maintains the quality of the chain brand. The meat is good and the beef balls are strong. It is very elastic and very strong. It feels like a burst of pulp when biting in your mouth, and the beef fragrance spreads in your mouth. The clerk recommended the dragon and the five flowers. The dragon is easy to burn old, and the five flowers have no crispy taste. The crispy taste of chest oil is good, but it is easy to get tired. The wide powder must be ordered every time, the taste is good, soft and soft, and a little tough, will not melt, and can absorb the deliciousness of the soup. Leftovers must be full.

Recently, Chaoshan taste hot pot is very popular in Nanning. Chao Niuhaiji is a newly opened store. There are many stores in other cities. The discount has just been opened. The store is a little small. The taste is really good. The beef is very fresh. There is no pickle, but the meat is very tender and the fresh meat is also very tasty. Qingquan pot bottom is Nongfu Spring, recommended beef miscellaneous pot bottom.

It is a Chaoshan beef hot pot restaurant. The waiters are well-trained. We don't know how long the beef will be hot. She told us very enthusiastically that it only takes 7 seconds, or the meat will be old. The store is still very clean and comfortable, and the sofa is comfortable to sit on. The bottom of the beef miscellaneous pot, there are quite a lot of ingredients, a lot of meat, and also with horseshoes, white radishes, corn. Spoon kernels, recommended to be the best taste. Sweet, tender, soft and juicy. His seasoning is particularly refreshing. It is recommended to have sand tea sauce. It is said to have a special compound aroma such as garlic, onion, peanut rice, etc., shrimp and raw smoked compound fresh salty flavor, and a slight sweet, spicy, and tasted really good. With green vegetables and white rice, two people are enough.

也算是比较出名的火锅了，主打牛肉火锅。

这是第二次到潮牛海记吃东西了，。这次点的是牛杂汤锅底，之前吃过牛杂，锅底肉不少，这次量有些少，不知是怎么。而且都是筋比较多。这次试了一下传说只占牛身体1%的胸口油，39元1份，比新鲜肥牛还要贵点。口感跟想象的不一样，居然脆脆的。但是吃了两三块就觉得有些腻了。酱料一如既往的可口。用了两张五十元的代金券，又加了三十五元现金，两个人吃得饱饱的。

六点不到就开始排队了，或许因为周末。不知道幸好服务生说队伍刚刚排起来，可是也等了快半个小时才入座呢。服务生态度很好，各种询问都很耐心。佐料是自助的，听说要潮沙茶酱还是沙爹酱来着。可是我不高兴，拿了菌菇酱和黑椒酱，味道也很棒。我们点的是牛杂鸳鸯锅底，里面牛杂的料很足。一开始上来的时候水很少，我们都很疑惑，不过服务员告诉我们一开始要尝试干锅的样子。胸口油，强烈推荐。超级入味，本来我点了大家都很诧异问这是什么东西，我自己也以为很油腻，可是吃起来的口感是脆的，一点也不肥，最后滑进喉咙之后还有一种特别的奶香味。脖仁，好像是最贵的一盘肉，全牛只有百分之一的地方，本人认为一般般，我不喜欢那种吃起来跟肥牛感觉一样的肉。匙仁，我觉得这个部位最美味。菜谱上有注解是哪部分的肉，不沾料吃也是香嫩无比。我自己是很喜欢新鲜的嫩肉感。匙柄，没有匙仁嫩。牛舌，没有特别之处，但是因为平时就喜欢吃，而且牛舌千万不要放锅里太久。就变得很硬很难吃。牛骨髓，我本来怕放到锅里会化，不过它很坚强。嫩嫩的，一点腥味儿都没有，我很开心。还有牛百叶和金钱肚，平日都常吃到，实际上也没有什么必要点，切忌牛百叶不要放久。都缩成细细的丝状了，还很硬。鲜丸，推荐。颠覆了我对牛肉丸的意见，我一直都不喜欢牛肉丸，但是着牛肉丸也许是食材料足新鲜，吃起来没有面粉掺杂其中的样子。也没有五香粉盖过肉的味道，开心。这顿饭花了五百多，吃火锅都是那么贵的吗。??总体来说很满意。就是论扎卖的饮料只有酸梅汤，希望可以改善。