Dear Steemit Friends:

Today's restaurant of choice is one that is quite peculiar by name, and yet a name that we can all relate to given the market climate as of late. It is called, "I want a bull market". In case you didn't know, a bull market represents a period of prosperity where the price trend of an asset is clearly going in one direction, up! Why do they use a bull to indicate a rising market? Because the bull thrusts his horns up, whilst on the contrary, a bear swipes its paws down! In Chinese, this bull and bear analogy remains the same and their equivalents are literal translations of bull and bear markets.

Aside from the financial gobbledegook, a bull market could of course mean an actual market of various bull (or cow) produce. It could be beef steaks, ribs, mince or any other kind of beef!

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Now let's set forth on our journey into the "bull market".
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"I want a bull market" attempts to combine the hot pot styles of Chaoshan and Sichuan together. The beef is hand sliced using western cutting methods, whilst the hotpot base is prepared with a fusion of Chaoshan and Sichuan styles.
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Before you even walk into the restaurant, you can already see the chefs behind the clear windows in the kitchen slicing and dicing the beef. Already, I can feel my mouth watering in anticipation of the taste of the food. I'm sure i'm also not the only customer who feels that way, including many passerby.

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Upon entering the restaurant, you will see firstly their very prominent logo which if you look carefully is an abstract picture of a bull. You'll also notice a board with the pictures of the original founders of the restaurant brand. Today, this restaurant has become a franchise and is always welcoming more restaurants to join the alliance.

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This particular restaurant is so popular that there are always people waiting in the waiting area. I really like how the restaurant provides some fruit and soft drinks to the customers whilst they wait.

Inside, the atmosphere is like a hive of activity.
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The little artworks on the wall are a little strange but very cute!
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On one of the walls, the restaurant has kindly drawn a diagram showing the different kinds of meat you can get from different parts of the cow.
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Of course, the restaurant provides WiFi for it's customers. This is quite the norm in China. However, even better is that they provide charging sockets for mobile phones! Life saver!
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On the menu, they have a page dedicated to telling their story of how they have the freshest and tastiest beef possible. Their secret is that the restaurant's meat is guaranteed to have come from a cow slaughtered on the same day. From slaughter to the restaurant, takes a maximum of 6 hours. It's hard to believe but sounds cool anyway! With a 500kg cow, only 37% of it is selected for use by the restaurant for it's beef. It is at-least a testament of how picky the restaurant is with it's choice of the meat they use.
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Ordering is very simple and easy. Simply tick the box with the kind of beef you want !

At the collection stand, we can see one of the chef's looking busy as ever!
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The beef is stored at a controlled temperature between 0 and 4 degree's C.

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This is where you choose your own sauces, seasonings and condiments. You'll be able mix and match up any combination of tastes to your preferences, whether it's sweet, salty, sour or spicy, there are plenty of sauces to choose from!

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If you become a registered member of the restaurant, you can even help yourself to some fruit, soft drinks and even alcohol. There are also some other snacks available to members too.
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On the table there are all the utensils used when eating hotpot, prepared
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On the bowl, the name "I want a bull market" and their logo. I'm sure this reasonates with everyone on Steemit very much!
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Below, let's eat our way through this bull market !

These are some meatballs and vegetables that I ordered. They will be added to the hot pot soon.

These are the different kinds of beef we ordered.
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On each of the beef platters served, there is small slip of paper reminding us of what kind of beef it is, and also how many minutes it should be cooked for. It varies from meat to meat.
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There are almost as many varieties of vegetables as their are beef. It's a really good complement with so much meat which can become quite overwhelming on it's own.
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These are doughsticks which can be eaten right away.

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The first step when eating beef hotpot, is to take a sip of the beef flavoured soup. Usually some herbs are added which help to clear the soup and appetize the stomach. In the winter, it helps to warm your whole body up!

Have a look at how amazingly tender the beef is!

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And below is the process for cooking the beef. Because we want to maximise the retained taste of the meat, we usually submerge the beef to cook in the hotpot for a maximum of 3 minutes or so. When it is cooked quickly, the beef retains it's full flavour and not only that, it loses very little of it's original tenderness.
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Here's a little secret of mine, I like to add fresh egg white to my sauce mixture. It add's that extra bit of zing when eaten with the meat.

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Of course, we don't dispose of the egg yolk as that would be a waste! It is added to the hotpot and can be eaten as well, it's like killing two birds with one stone!
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Here are some more meatballs, this time more pink in colour.

Finally, when you have finished with the beef, you can then add some noodles into the soup. Then you have a very fresh tasting Beef Noodle Soup!
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Finally, a little present to everyone, the maneki-neko cat. A bringer of good fortune and very fitting for the "Bull Market" restaurant. I hope everybody enjoyed the special beef hotpot restaurant with such an identifiable and memorable name. Hopefully, the good fortune of this restaurant will help carry Steemit to it's own bull market!

今天我想带大家去一家非常有创意的火锅店，叫做我要牛市。说起牛市，大家一定想到了电子币里交易的K线图，在中国“牛市”不仅只指市场行情普遍看涨，出现前景乐观的长时间大升市。也指牛肉市场，那些不管中式西式的美味牛扒牛杂牛骨牛肉。现在我们就走进鲜牛火锅餐厅，吃出一片牛市吧！ “我要牛市”创新的把潮汕火锅和四川火锅的优点融合，鲜牛火锅就是采用手切牛肉的西式刀法，潮汕得鲜牛和川味鲜香锅底组合而成。还没进店里，就看见临街的橱窗内，厨师们在切鲜红的牛肉，看得不少人流口水，相必也吸引了不少顾客走进店里。这家店的生意火爆，所以要排队才可以吃上，餐厅贴心的提供了水果饮料免费供给等位的顾客。店里热气腾腾，好热闹喜庆。还在黑板上讲解这家餐厅是怎么挑选牛肉的，精细到牛身上的每一个部位。店里提供wifi和手机充电的插座。
菜单上有仔细讲解了下这家火锅店牛肉鲜的秘诀，这家餐厅的牛肉能够保证是当天宰杀的新鲜牛肉，从牧场到餐桌则控制在6小时之内，听上去好酷。一头1000斤重的黄牛，只有37%被选为这家店提供给客人的牛肉，可见这家店的牛肉百里挑一。点菜很便捷，想吃的牛肉品种在前面划勾。出菜口的师傅好忙碌。牛肉的保存温度严格控制在0到4度。选择调料的地方，有各种甜的咸的酸的辣的调料，可以满足任何人的口味。如果你成为了这家店的会员，还可以选择水果，饮料，酒和各种小吃。餐桌上放着吃火锅会用到的纸巾包。碗上印着我要牛市，我想对于steemit的朋友看到会格外激动吧。下面赶快来和我一起吃出一片牛市吧！这是事先点的肉丸子，蔬菜，一会下到汤锅里。这是我们点了几种不同品种的牛肉。牛肉盘子上都放着纸条，提醒我们煮几分钟，因为不同的牛肉品种，牛身上的不同部位煮的时间都不一样。各种不同的蔬菜，配合牛肉一起吃来解腻。金黄的油条，这个可以直接吃了。吃牛肉火锅的第一步，先要喝一口牛肉清汤，放一些香芹菜可以清口暖胃，尤其在冬天喝起来非常香。仔细看看牛肉肉质超级嫩。
下面就是煮牛肉过程，一般为了保持牛肉鲜美的味觉，只要在锅里停留3分钟左右。接下来蛋黄可以放进汤里煮了吃，是不是一举两得呢。粉色的肉丸。最后当你吃饱了牛肉，可以下面吃，牛肉面味道很好。送给大家店里的招财猫。谢谢大家跟随我的牛市美食旅程，希望我的鲜牛火锅文章可以为steemit吃出一篇牛市！

Oh my gosh yes, hotpot is just to die for, it's particularly nice in the winter. Such a nice atmosphere huddling around quite literally a hot pot and sharing the foods. The main differences between the hot pot soup bases are preferences for spicy or not spicy. For instance, the hotpot's in Chongqing are usually hot spicy and numbing, whilst in more northern provinces, a regular broth of seafood or pork bone would be used. You can also have Hot Pot which has been separated into 2 or more sections, each with a different style drawing from the many styles we see in China. This is of course to give more diversity and choice. Perhaps some people enjoy a little bit of spice but primarily a seafood non-spicy base etc..

Miss. Delicious #43 : Discovering the "I want a bull market" beef hotpot restaurant!

Dear Steemit Friends: