Please give us your advice on various dishes and practices of cattle!

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. Different parts of beef are mixed with different ingredients to make a table full of dishes, and each table has different parts of beef. In fact, the whole beef feast in the yellow cowboy restaurant is very simple. Come to the bottom of a Yuanyang pot, deal with different parts of the cow separately, and eat whatever you like. In this way, every time a plate of pot material is served, everyone here will argue about "what is this", and the dinner table is full of fun. There are two kinds of soup bases: Sichuan spicy soup and Runbu clear soup. Sichuan flavor is blindly fragrant, spicy and spicy, with pepper, red pepper and red oil. It's hot and beautiful, and it smells good. The bottom of another clear soup pot is dried longan, medlar, red dates, yam and so on. Moisturizing and nourishing, the mouth is sweet, which is most suitable for setting off the original taste 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, what we eat here is not ordinary southern buffalo, but small yellow cattle brought from Yangjiang and other places and kept in captivity. About eight months, the taste of all parts is just right, especially beef, which is much smoother than ordinary buffalo, so yellow cowboy meat is a rare delicacy. Eating a whole cow requires constant chatting. What are we talking about? Topics such as "Where is this cow?" . Among all the ingredients, the best are beef balls and white leaves. Those gray-black leaves of Wang Liuxing look ordinary, but experienced people know that these are really fresh and original leaves of Wang Liuxing. If they are too white, they are probably soaked in bleach. You must remember that your beef and cypress leaves can't be rinsed for long. You can pick it up and taste it in a small pot. It tastes good, but it will become tough and not delicious after a long time. Niuwan is made according to the boss's own formula. Fresh yellow cowboy meat is made into balls with horseshoes. The balls are round and tender. What is commendable is that the boss joined the trendy beef pill method, so the entrance is refreshing, but there is a strong beef flavor. Speaking of which, you can't help but mention the homemade sauce in the yellow cowboy restaurant. The boss mixed xo sauce with sesame oil and pepper, and then processed it into yellow cowboy spicy sauce, which has a strong flavor and is very good with hot pot.

The mysterious bullwhip makes jokes. In fact, there are still many places where cows are not easy to identify. For example, after a plate of translucent hamstring-like items was served, many people here began to be blindsided. Later, after 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." Such an exclamation. Bullwhip is generally used to make soup, and the effect of bullwhip soup goes without saying.

The delicious Niushuanglian Niushuanglian is also unrecognizable by many people. The white cake-shaped items haven't changed at all after cooking. I tasted it and it was 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 delicious, because it is complicated to handle, and it is easy to stink if it is not handled well. Niushuanglian in the yellow cowboy restaurant is relatively clean, so the entrance is smooth and there is no smell. Don't forget to add hot sauce to make it taste better.