【小黄牛潮汕牛肉火锅是哪个国家的品牌？】

外推网助力小黄牛潮汕牛肉火锅品牌出海！将品牌入驻外推网，定制小黄牛潮汕牛肉火锅品牌推广信息，可以显著提高小黄牛潮汕牛肉火锅产品曝光，简直是跨境电商爆单神器！目前仅需1000元/年哦~

小黄牛潮汕牛肉火锅餐饮以优品潮汕火锅为特色，以潮汕鲜牛肉为主打，配以时尚有机蔬菜、特色手打牛肉丸等菜品。鲜牛记牛肉火锅餐厅的十大招牌菜更是得到广大顾客的青睐，如安格斯雪花肥牛：选用上等潮汕牛肉切制，配以正宗潮汕沙茶酱，采用传统炒制工艺而成。牛肉口感嫩滑，味道十足。选用云南贵州2-3岁土黄牛分割出牛的每个部位，采用独特的涮自方法，保证肉质鲜嫩营养不流失。

中国好牛出云贵，云贵好牛在榕江。小黄牛潮汕牛肉火锅食材专家，此次榕江之行，以苛刻的条件优选不怕虎的初生牛犊，只为满足食客的味蕾。3-4岁，600斤以下未生育过的小黄牛，在专家眼里优中取优。为了保证食材的新鲜，他们不惜代价，跨越千山玩水将活牛运抵北京，寄于大兴饲养，聘请专业饲养师无微不至照料。

小黄牛潮汕牛肉火锅其次，就是保证肉质的新鲜，小黄牛潮汕牛肉火锅一律不允许隔夜的牛肉上餐桌，必须保证都是每天新宰杀的小黄牛潮汕牛肉火锅。精湛的刀功、刀法，让每一片切出来的牛肉都更多、更薄，下锅之后成熟更快、更有嚼劲。为保证口感，每一片肉片都要符合标准，薄厚标准都恰到好处，而掌握的尺度，就游走在大厨精湛的刀锋之上，从每一道摆盘来看，大厨刀法显而易见，脖仁、吊龙肉、五花腱、肥胼、牛肉丸、牛筋丸及鲜嫩牛舌，都能一次吃到。他们戏称，在牛记皇你可以吃下一整头牛。牛记皇还推崇“蘸的有料，才能吃的有料”。他们再度改良蘸料，为满足不同地方食客的口味习惯，悉心调配了香油、麻将、沙茶酱、海鲜汁等多种蘸料，应有尽有，不再怕食客的各种挑剔。店内现摘有机蔬菜，是北京难得的“绿色贡品”。小黄牛潮汕牛肉火锅，把新鲜蔬菜搬进店内，一盆盆绿色蔬菜绽放着鲜活的生命力，生菜、小白菜、油麦菜……现吃现摘，涮出健康时尚。

还有，从里到外透着福气的潮汕福饼首度亮相牛记皇，这是一道北方少见的全新美味，咬上一口，外酥内软，猪肉与香菇的鲜香和糯米黏黏的口感搭配，值得细细品味。小黄牛潮汕牛肉火锅还铜锅涮肉，倍增品质感;精致餐具碗筷，品位十足。优雅大气皇妃铜椅，彰显美感的同时，更显贵气。

英文翻译：Chaoshan beef hotpot catering of small yellow cattle is characterized by excellent Chaoshan hotpot, with Chaoshan fresh beef as the main product, with fashionable organic vegetables, special hand-made beef balls and other dishes. The ten famous dishes of beef hotpot restaurant in xianniuji are favored by customers. For example, Angus snow beef: it is made by cutting superior Chaoshan beef, with authentic Chaoshan Sha Cha sauce, and with traditional fried technology. Beef tastes tender and smooth, full of flavor. The 2-3-year-old local yellow cattle in Guizhou Province of Yunnan Province were selected to separate each part of the cattle, and the unique method of self washing was adopted to ensure the fresh and tender meat without loss of nutrition. China's good cattle come from Yungui, and Yungui's good cattle are in Rongjiang. Chaoshan beef hotpot ingredients expert of little yellow cattle. On this trip to Rongjiang, the newborn calves that are not afraid of tigers are selected with harsh conditions, only to meet the taste buds of diners. The 3-4-year-old calf, which has not given birth to more than 600 Jin, is the best in the eyes of experts. In order to ensure the freshness of the food materials, they will, at any cost, transport the live cattle to Beijing, send them to Daxing for breeding, and hire professional breeders to take care of them. The second thing is to ensure the freshness of beef. All the beef in Chaoshan beef hotpot are not allowed to be put on the table overnight. It must be ensured that they are all the newly slaughtered beef hotpot every day. With exquisite Dao skill and technique, each piece of beef is sliced more and thinner, ripening faster and chewing more after cooking. In order to ensure the taste, each piece of meat should meet the standard, and the thickness standard is just right. The master scale is on the top of the chef's exquisite blade. From each plate, the chef's blade technique is obvious. The neck kernel, hanging dragon meat, five flower tendon, fat corpus, beef ball, beef tendon ball and fresh and tender tongue can be eaten at one time. They jokingly said that you can eat a whole cow in Niu Ji Huang. Niu Jihuang also praised "dip in the material, can eat the material.". In order to meet the taste habits of diners in different places, they carefully prepared various dip materials such as sesame oil, mahjong, Chacha sauce, seafood juice, etc. Organic vegetables are now picked in the shop, which is a rare "green tribute" in Beijing. Chaoshan beef hotpot of little yellow cattle brings fresh vegetables into the store. A basin of green vegetables blooms with fresh vitality. Lettuce, cabbage, and wheaten vegetables Eat now, pick now, rinse out healthy fashion. In addition, Chaoshan fortune cake, which is full of happiness from the inside to the outside, first appeared in Niu Jihuang. It's a brand-new delicious food rarely seen in the north. It's Crispy on the outside and soft on the inside. The fresh fragrance of pork and shiitake mushroom and the sticky taste of glutinous rice deserve careful taste. The beef hot pot in Chaoshan of the little yellow cattle is also used to wash meat in the copper pot, doubling the texture of the products; the exquisite tableware, dishes and chopsticks are full of taste. Elegant copper chair of imperial concubine shows not only beauty but also noble spirit.

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