项记潮汕牛肉火锅品牌怎么样 申请店铺

项记潮汕牛肉火锅顾名思义起源于广东潮汕地区，潮汕人不仅爱吃而且特别讲究吃得健康和营养，潮汕牛肉火锅的汤底用鲜牛骨8小时熬制而成，没有任何添加剂，清淡营养不油腻，适合各类人群，潮汕牛肉选用2000公里以外的山东农家放养黄牛，这样的牛不仅口感细嫩而且肉味浓厚。潮汕牛肉每日凌晨宰杀，直接运到店内，新鲜，本色本味，没有经过任何中间环节加工。一头900至1000斤的牛，能用来涮烫的肉量只占全牛的37%，可谓精挑细选，口口珍贵。

项记潮汕牛肉火锅的每一口汤都精心熬制，每一块肉都精挑细选，向潮汕人学习健康养生的牛肉吃法，追求口感。

广东潮汕人吃牛肉是精细，牛扑、吊龙、匙皮、肥胼、匙柄、双层肉、三花趾、五花趾、胸口朥……他们将牛划分为十多个部位，根据其精肉与脂肪的比例，各有不同的切法。

肉质牛肉饱满的是吊龙，越嚼越香的是五花趾，有着丰富油香的是肥胼，入口即化的是雪花肥牛，奶香浓郁的有胸口朥。由于追求牛肉口感，一头4岁的土黄牛，能用来打锅的肉量只占全牛的37%，剩余的牛肉会用来打成牛肉丸。在店门口，每天一早就能看到师傅在打软浆牛肉丸和牛筋丸，现打现卖。

吃潮汕牛肉，不可不提牛骨汤和沙茶酱。汤底是把牛骨敲碎后，加入少许南姜去异味，熬足6小时而成，汤色清澈，入口清鲜。沙茶酱则是自家秘方制作而成，醇香十足。由于潮汕牛肉的吃法刚好符合现代人养生的理念，而且食材新鲜看得见，这也就是潮汕牛肉风靡全国的主要原因。

Chaoshan beef hotpot, as its name implies, originated in Chaoshan area, Guangdong Province. Chaoshan people not only love to eat, but also pay special attention to eat healthy and nutritious. The soup bottom of Chaoshan beef hotpot is made of fresh beef bones by boiling for 8 hours without any additives. It is light, nutritious and non greasy, suitable for all kinds of people. Chaoshan beef selects Shandong farmhouses beyond 2000 kilometers to raise yellow cattle, which not only tastes good It's tender and meaty. Chaoshan beef is slaughtered in the early morning every day and directly transported to the store. It is fresh, natural and delicious, without any intermediate processing. A 900-1000 Jin cow only accounts for 37% of the whole cow's meat, which can be used to wash and scald. It can be said that the meat is selected carefully and the mouth is precious. It is noted that every soup of Chaoshan beef hotpot is carefully cooked, and every piece of meat is carefully selected. Learn from Chaoshan people how to eat healthy beef and pursue the taste. Chaoshan people in Guangdong eat beef delicately, such as niupu, Diaolong, spoon skin, fat corpus, spoon handle, double-layer meat, three flower toes, five flower toes, chest bunting They divided the cattle into more than ten parts. According to the proportion of lean meat and fat, they cut them in different ways. The meat beef is full of Diaolong. The more you chew it, the more fragrant it is. The fat calluses are rich in oil. The snowflake fat cattle are melted at the entrance, and the breast bunting is full of milk flavor. Due to the pursuit of beef taste, a 4-year-old local yellow cattle can only use 37% of the meat in the pot, and the remaining beef will be used to make beef balls. At the door of the store, you can see the master beating the soft milk beef balls and beef tendon balls in the morning every day. Now they are ready to sell. You can't eat Chaoshan beef without beef bone soup and tea sauce. The bottom of the soup is made by crushing the beef bones, adding a little south ginger to remove the peculiar smell, and boiling for 6 hours. The soup is clear in color and fresh in the mouth. The sauce is made from our own secret recipe, full of mellow fragrance. Because the eating method of Chaoshan beef just conforms to the concept of modern people's health preservation, and the ingredients are fresh and visible, this is the main reason why Chaoshan beef is popular all over the country.

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