Kobe,

A paradise for the cow!

Looking back on the amazingness of eating Kobe beef for the first bite, Johnson still impressed me.

When I was young, I most envied the heroes in martial arts movies. Qianli Juechen sat down in the small shop and said domineeringly: Cut three pounds of cooked beef and make a jar of wine!

Eating meat with big mouthfuls and drinking wine with big bowls is a pleasant pussy. It not only represents heroism and wildness, but also a very vital animal instinct.

Nowadays, humans have experienced the baptism of civilization for millions of years. They sit in a high-end Western restaurant in suits and laces, and cut them into small pieces with exquisite knife and fork into mouths. The joy of the taste buds between their lips and teeth is still the first touch of tearing off the first bite of protein, and the happiness of life getting energy and nourishment...

and black,

Even when Johnson walked into the store, he did not find any so-called high-end temperament.

But this is one of the few designated stores of the Kobe Meat Distribution Promotion Agreement. Each piece of Kobe beef on the menu is guaranteed to be genuine.

Looking at the promotional videos in the store, I realized that the requirements for real Kobe beef are very strict. First, you must come from a prominent family and you cannot have any drop of blood in your blood. Secondly, you must be a virgin, otherwise you will taste a slight odor of milk.

In addition, it must be evaluated by fat mixing rate, color, and fineness. Only those who reach level 4 or above are qualified to be called Kobe beef.

It has its own unique breeding method. Every day, it not only feeds them selected rice, corn, and clear spring water, but also allows them to drink beer, massage their whole body carefully, and do regular spas.

In the end, only more than 3,000 heads of meat can achieve the passing quality every year, and each cow produces only about 400 kilograms. The food is rare and expensive, with a maximum of tens of thousands of yen per kilogram.

Huimi is also very excited. Even for the islanders, Kobe beef is one of the highest-end ingredients. It feels like Aolong is just heard of for ordinary domestic families.

The cooking method of Heihe is authentic Japanese teppanyaki. The ingredients cannot be marinated in advance, and the pursuit of maintaining the original flavor to the greatest extent, just can present the plump taste of Kobe beef itself without reservation.

The clean and tidy dish chef stood in front of everyone to prepare, turned on the furnace and preheated it, and used a special iron plate shovel to place the snow-white and moist towel on the iron plate.

Wipe the iron plates up and down a few times, and wipe them into a smooth and shiny mirror while the heat is steaming.

Take the towel away, evaporate the moisture completely, then add butter and slowly melt it, sprinkle a few slices of crispy garlic slices and stir-fry slowly.

I turned over one by one without any haste and was interested in the fun. More than a dozen pieces of garlic slices were back and forth several times, as if time had stopped, as if I was deliberately teasing...

The garlic aroma gradually attracted the most thirsty desire of the subconscious mind until it reached its peak.

The seemingly boring stir-frying process makes you look forward to the delicious food you are about to taste, and you know it is difficult, which brings respect and is reluctant to waste it.

Another sense of evil ritual!

Until the garlic slices are stir-fried until golden brown, then add mushrooms, eggplant sections, pumpkins, etc. and fry them. They are all sorted and shoveled up. They are placed briskly and steadily in the porcelain plate in front of them.

I pushed the residue on the board a few times, put on new butter, and finally saw the master pick up the plate of beautiful and dazzling beef and walk towards me.

Even Johnson couldn't help swallowing his saliva secretly, and the wonderful beefs began to appear. The whole piece of beautiful and complete pink tenderloin, pure white snowflake-like fat was distributed among them, making it look like a work of art.

The lines are as clear as magical, and the bright red, fat and tender flesh color show the vigorous and fresh vitality, just like the fine marble, which has not yet been entered, deeply attracted the attention and the fragrance is everywhere in my mind...

Under everyone's hot gaze, the almost perfect beef was solemnly placed on the iron plate. The moment the meat touched the iron plate, the snowflake fat that could melt at 25 degrees Celsius danced with hot oil.

Amid the increasingly loud crackling sounds, small oil flowers jumped in the air, spreading a fascinating lipid aroma...

Cut it out with a sharp kitchen knife, as if it was scratched through tender tofu without any resistance, and it was divided into two. The meat trembled slightly, and turned to both sides, revealing the pink and juicy inner part.

The master raised his knife and fell, and the meat steak was briskly cut into four centimeters square pieces, like notes emerging from the sky. When they were flipped and fryed, they seemed to be making a slight bounce on the iron plate. They played a naughty trick on the diner's heart.

It seemed that after waiting for a century, the stimulating little fairies were finally delivered to the plate.

There are four different ways to eat it: yellow mustard, sea salt, pepper and fried garlic slices, and can also be combined freely, each with a unique flavor.

Johnson took a deep breath, and it was rumored that Kobe beef would not be exported at all. What are the so-called fakes in China?

Full of expectations, witnessing in person is it true?

After biting it, the tender and smooth grease instantly overflowed, full of fat, but there was no greasy feeling at all.

Under the stimulation of salt, accompanied by saliva secretion, the meat flavor is fully mobilized, and then it quickly melts in the mouth, and a poem flashes through my mind:

The silver bottle suddenly breaks and the water slurry bursts out!

The extremely rich gravy burst with chewing, and the unique fragrance rushed straight into the nose as the inhalation. At the same time, the teeth fell down. Without force, the tender and juicy beef fibers had slipped onto the tip of the tongue...

The second mouthful, slightly mixed with mustard, reveals a richer texture and a long aftertaste. After the meat melts rapidly, the throat is filled with oil that is never greasy.

Reluctantly, licking, sucking the remaining delicious food...

When I tasted lipstick wine, the fruit acid hit the cavity, flowed through the gaps of my teeth, sweeping the remaining fleshy breath in my mouth, and gradually pushing my taste buds to a new climax...

Two hundred grams of beef unknowingly took it, and as everyone was still satisfied, he waved his hand and continued!

12,650 yen per person, and after eating three servings, the taste buds were satisfied after a long breath. The payment of 180,000 yuan was finally confirmed that the rumors made some sense.

Even Kobe beef in China is far less delicious than the authentic ones in the place of origin. After all, after long-distance transportation, no matter how awesome high-tech is, it is impossible to completely guarantee the original flavor.

Instead of eating high-priced second-hand goods in China, it is better to fly to Kobe and eat genuine products directly. After all, this top-quality product must be eaten once in this life to be worth it!

Walking on the streets, the geography of the mountains and seas makes Kobe terrain slightly more steep slopes, giving it a more beautiful and beautiful place that blends mountains and rivers.

Advance is the prosperity adjacent to Osaka; retreat is the tranquility without losing the playfulness.

It is not deserted or noisy, and there are not many tourists. You can see leisurely walking by one person and one dog, afternoon entertainment with a plate of cake and a cup of coffee, street scenes with a camera, or a set of watercolor seaside sketches...

Because the Meiji was a settlement of foreigners during the opening of the port period, a large number of Western-style buildings in the 19th century were left behind, which were very distinctive and collectively called the Yiren Hall.

Walking along Kitano Pass Road to the mountain, many small foreign buildings will appear in front of you, many of which have been converted into museums, while others will maintain their original layout and open to the public. The most famous ones are the Fengjian Chicken Hall and the Menghuang Nobunaga.

The Wind-See Chicken House is named after the Wind-See Chicken House, which stands in traditional tones, highlights its beautiful carvings and architectural curves.

The light green exterior walls of Meng Huangzhi Pavilion are very elegant, and the scenery you can see from the balcony is very good.

At night, I came to Kobe Port and enjoyed the night view of Kobe, known as tens of millions of dollars. It is known as the three most beautiful ones, along with Hakodate and Nagasaki.

The Kobe Harbor Tower not far away is a landmark building, like an erect waist drum, the red light emitted by the ocean museum complements the blue and white light emitted by the Marine Museum, which will decorate the entire harbor as charming as a fairy tale world.

Sitting on the bright red mosaic Ferris wheel, whether you walk in the old residence that looks like a small European town or stay in the Motomachi commercial street in the Showa era, you are the true face of Kobe.

There is a steak that costs more than 100,000 yuan for the gourmets, and a long queue of time-honored beef patties that cost 100 yuan each.

This coastal city is like a young woman with experience, who is down-to-earth and cute, and has a stylish elegance.

There are no popular attractions that Kyoto can’t be visited, nor are there many lively and shopping districts in Osaka, so there seems to be nothing here?
Chapter completed!