Lu Dao

I have always heard that Chaoshan's brine hotpot is unique and worth a try. This time I went to Shantou to try it. Double-flavored mandarin duck hotpot has brine on one side and spicy on the other. You can taste two flavors at once: the wild prawns are very fresh and are jumping on bamboo sticks; the thick-cut pink goose liver is really pink, and the taste is similar to cheese, tender, smooth and fragrant; the raw goose feet need to be put into the brine hotpot and boiled for a while, and the brine flavor is strong. In general, the brine is fragrant and the ingredients are fresh. It is worth a try, but the price is not low.

Eat good food and keep exercising. No matter when you start, the important thing is not to stop after you start. [Taste] Not bad, delicious, good marinade. [Service] Not bad. [Environment] Not bad

Braised hot pot is also a major feature of Chaoshan, and this restaurant is said to be quite representative. As soon as you enter the restaurant, you can smell the strong smell of braised hot pot. The hot pot is mainly beef, which is not as salty as you might think (as long as it is not cooked for too long). There are also many braised goose cold dishes. I personally recommend the oatmeal yam there, which is a very creative snack.

There are beef and meatball hotpot restaurants all over the streets in Shantou. This time I came to Chaoludao to change the taste. It is still very popular. The ingredients are mainly fresh seafood and vegetables. The hotpot is labeled with labels, and the seasoning is self-service. The cooking skills depend on how you control the heat.

The restaurant is neat, clean, and organized, with the aroma of braised food wafting into your face upon entering. The waiters are friendly and inform you of the proper braising times for different ingredients. Chaoshan braised food is uniquely charming, especially the braised hot pot. Regarding the question of whether hot pot should be salty or mild, the restaurant recommended a double-flavor hot pot, which was very thoughtful. The braised hot pot is a must-try, with goose intestines, goose liver, goose gizzards, and goose meatballs as essential ingredients. The goose liver (the first-class pink goose liver) is especially melt-in-your-mouth, rich and tender, smooth and smooth with a sweet braised flavor.