I have always heard that Chaoshan&#39;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.

潮鹵道鹵水火鍋（汕頭總店）

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Western + vegetarian dishes, both combine well. Highly recommended for fungus stew (Figure 5), slow roasted at low temperature, tender and juicy, plus microcoke on the edge, fungus-specific aroma plus taste, more delicate and slippery than pure meat&#39;s toughness and roughness. I came twice and wanted to come again, and I planned to try all the dishes here once.

Warm reminder: The box must be booked in advance, and the table in the lobby is first come first used and does not support the reservation! Beiguo counts the dishes to choose a store with many tastes and the price is close to the people, that is, there are many people in which store the meal is served. Garlic mud white meat, carbon roast pork neck meat, carbon roast chicken wings are the dishes that must be ordered every time you go, shrimp jade tofu for the first time, don&#39;t look like a large basin is actually very shallow, the weight is not much; salt and pepper duck chin will eat salty is too salty; Fish is calculated on time, unless someone at the same table especially wants to eat fish, or it is not cost-effective to order this dish; honey date silver heart is date skin plus glutinous rice, not too sweet, dessert after dinner is quite good.

The steamed buns are delicious. . . [Environment] Simple and not bad. [Service] Not bad, after all, warm, there are many locals. [Taste] delicious, the beef is very fresh and tender. The ingredients are good

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一直听说潮汕的卤水火锅别具特色，值得一试。这次到汕头就去试了一下。双味鸳鸯锅 一边卤水，一边麻辣，一次吃双味：野生沙泸虾虾很新鲜，插着竹签都在跳动；厚切粉鹅肝 确实很粉，口感类似吃芝士，嫩滑香糯；生鹅脚 要放进卤水火锅中煮一段时间，卤香味浓。总的说来，卤水味香，食材新鲜，可以一试，但价格也不低。

吃好吃的然后坚持运动。无论你从什么时候开始重要的是开始后就不要停止。【口味】不错滴，好吃，卤水好。【服务】不错。【环境】不错

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

卤水火锅也算是潮汕的一大特色，据说这家店比较有代表性。一走进店里就有很浓郁的卤水味道。火锅主要是放牛肉，其实没有想象中那么咸（只要不煮太久），另外还有很多卤鹅类冷盘。我个人比较推荐那边的麦片淮山，是很有创意的小吃。

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.

环境幽雅，不像其他火锅店那么嘈杂。有幸尝到卤水火锅，很有特色。点了鹅肝、鹅掌、鹅血、肥牛等下火锅，每一份都有下锅的时间，特别是鹅掌要煮30分以上，最后食的时候已经很入味了，还点了招牌卤鹅翅、玫瑰之恋作为甜点收尾，最后还加了一份玫瑰之恋。肥牛不是她家特色，没海记的好，不推荐

The environment is elegant, not as noisy as other hot pot restaurants. Fortunately, I tasted the brine hot pot, which is very special. I ordered the hot pot such as foie gras, goose palms, goose blood, fat cows, etc. Every one has the time to cook, especially the goose palms to cook more than 30 minutes, the last time I eat it is already very tasty, and I also ordered the signature braised goose wings and rose love as dessert. Finally, I added a rose love. Fat cow is not a feature of her family, no sea memory is good, not recommended

汕头的牛肉牛丸火锅店，是满大街都是，这次到潮卤道来，换一下口味，人气还是很旺，食材以鲜货水产和蔬菜为主，涮锅贴签，调料自助，手艺凭自己掌握火候。

The beef beef ball hot pot restaurant in Shantou is full of streets. This time I came to Chaolu Road to change the taste. The popularity is still very strong. The ingredients are mainly fresh goods and vegetables. The pot stickers are stickers. The seasoning is self-service. The craftsmanship is to master the fire.

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Western food + vegetarian dishes, the two are well combined. I highly recommend the mushroom steak (Figure 5), which is tender and juicy from slow roasting at low temperature, with a slightly charred edge, and the unique aroma of mushrooms and taste, which is more delicate and elastic than the toughness and roughness of pure meat. I have been here twice and I want to come again, planning to try all the dishes here.

Tips: Private rooms must be booked in advance, and tables in the lobby are first-come, first-served and do not support reservations! Beiguo is a restaurant with a wide selection of dishes and affordable prices, but there are always many people at any restaurant during meal times. Garlic pork, charcoal grilled pork neck, and charcoal grilled chicken wings are must-order dishes every time I go there. I ordered shrimp and egg tofu for the first time. Although it looks like a big bowl, it is actually very shallow and the portion is not large; pepper and salt duck chin is too salty for those who like salty food; fish is calculated according to the current price, unless someone at the same table really wants to eat fish, otherwise it is not cost-effective to order this dish at that time; candied jujube silver heart is jujube skin plus glutinous rice, which is not too sweet and greasy. It is still a very good dessert after the meal.

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