"Brothers and Niu must have heard of it many times, right?"

"If you don't talk about other places, you can't count how many up-level masters eat wagyu videos on B station alone."

"I know where Brother Xu is today?"

"Kobe!"

"The legendary one of the three major Wagyu beef production places in the island country!"

Two days later, everyone left Shizuoka and came to Kobe. The reason they chose this place was to see what the real Wagyu looked like?

"When I was a child, Brother Xu was most envious of the scene: the Desert Dragon Gate Inn, which was covered with yellow sand, I slapped the peerless magic weapon on the table and shouted: Waiter, five kilograms of beef and two jars of good wine!"

"Did you hear it?"

"The martial arts master must use a jar to drink!"

After saying that, he pointed to a hotel with a small storefront behind him and introduced: "This store is called Hei. Although it looks ordinary, it is 100% one of the few designated stores of the Kobe Meat Distribution Promotion Agreement."

"In other words, as long as it is Kobe beef on the menu, every piece is guaranteed to be authentic and honest!"

"This is the channel that Brother Xu has always said. As long as you find the most authentic origin, it is not easy to eat fakes, right?"

"This time I will try Wagyu beef first, and next time I go to France, Asahiko will take you to Lafite cellar to enjoy red wine!"

Let’s set up a flag first, and then give AK a headache and arrange it, hehehe.

When I walked into the largest private room, I heard that I was going to shoot a Wagyu documentary. The boss warmly received it and arranged the most experienced chef to wait for him.

“According to the boss’s words: the most suitable way to cook truly top Wagyu must be Japanese Teppanyaki.”

While listening to Xiaoya's translation, Ding Xu said to the camera: "Teppanyaki requires that the ingredients cannot be marinated in advance, and the pursuit of maintaining the original flavor of the food to the greatest extent, which just happens to present the plump taste of Kobe beef itself without reservation."

"And many people may not like to listen to Brother Asahi, but according to the boss's personal admission, the annual output of truly good Kobe Wagyu beef is counted, and there is basically no room for export, so..."

"You know!"

If you offend someone, Ding Xu continued: "Because the real Kobe cattle is very strict, first of all, the cattle must be from a prominent family, and even a drop of blood in their bloodline cannot be mixed in."

"The second selected cow must be a virgin cow, otherwise it will taste slightly milky smell!"

"In addition, it must be evaluated by fat mixing rate, color, and fineness. All those who reach level 4 or above are qualified to be called Kobe beef. Good, is it more difficult than choosing a concubine than the emperor?"

After saying that, he took many photos handed over by the boss and showed it: "As one of the most well-known ingredients in the world, many foodies come here to experience it every day. In particular, Kobe cattle have their own unique breeding methods. Every day, they not only feed selected rice, corn, and clear water, but also let the cattle drink beer and massage them."

"Yes, what you see on the Internet is not rumors, they are all true!"

"So only more than 3,000 beefs can reach the quality of Kobe beef every year. Each beef produces about 400 kilograms of meat. The food is rare and expensive. Even in the island country, it starts at 30,000 yen per kilogram."

"If you ship it to China, how much will you calculate the cost?"

"The boss is so cruel!" Dog Tuanzi muttered secretly. When this video was released, I don't know how many dreams of fans who wanted to eat authentic Kobe and beef in China were broken.

But that's right, that's the case. How many tons of them are produced in Scotland, where idiot Chivas originated?

Even a bar in Beijing cannot be offered?

After the boss finished his mouth, the chef, who was dressed in white as snow, made a brilliant appearance and began to deal with Wagyu in front of two cameras close-ups.

Open the furnace and preheat it, use a special iron plate shovel to place the snow-white wet towel on the iron plate. Wipe it up and down a few times, and wipe it smoothly and shinyly like a mirror while the hot steam is steaming.

Take the towel away again, and the moisture completely evaporates, and then add butter and slowly melts.

Just when everyone was looking forward to the appearance of Wagyu, the chef slowly sprinkled a few slices of crispy garlic slices and started to fry the garlic?

With interest, I turned over one by one, dozens of garlic slices and several rounds, and the fragrance of garlic spreads to arouse the most desire in my subconscious. Ding Xu swallows his saliva, you are there!

"Don't worry, this stir-frying process is actually a kind of enjoyment?"

He cursed in his heart, but he had to pretend to behave: "It makes people slowly look forward to the food they are about to taste, and they know it is difficult, so they are reluctant to waste it with respect."

After ten minutes, I finally stir-fry until golden brown. Then I added mushrooms, eggplant sections, pumpkins, etc. and fry them. I made them one by one and shoveled them up. I put the side dishes into the porcelain plate in front of me with a light and steady movement.

Then I pushed the residue on the board a few times, put on new butter, and finally picked up the plate of beautiful and dazzling beef and walked over.

"Did you see?"

"Is the marble-like frost beautiful?"

Ding Xu put the Wagyu beef cut into small square pieces to the camera and wrote: "It's a work of art, with clear patterns engraved by heaven. Is this bright red, fat and tender flesh showing vitality and vitality?"

Under the gaze of everyone being hotter than the iron plate, the chef put the almost perfect beef 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!

In the slow motion, a small oil flower jumped in the air with the increasingly loud crackling sound, spreading a fascinating lipid aroma.

I saw the sharp kitchen knife cut it, as if I had passed a piece of tender tofu without any resistance, and instantly divided the meat into two. The meat trembled slightly and turned to both sides, revealing the pink and juicy inner part.

The chef raised his hand and fell, and the meat was briskly cut into four centimeters square pieces, like notes emerging from the sky. Ding Xu seemed to be making a slight bounce on the iron plate when he was flipped and fryed?

So naughty!

Everyone couldn't help but take a deep breath, saliva flowed, and finally understood why teppanyaki was Wagyu's final destination.

This is too tormenting!

It seems that after waiting for more than ten minutes for a century, the little fairies were finally delivered to the plate. Looking at the four different ways to eat: yellow mustard, sea salt, pepper and fried garlic slices, they can also be combined freely, each with a unique flavor.

"Come on, Brother Xu will help you try the taste of sea salt first?"

Ding Xu flipped a piece of Wagyu beef in front of the camera, put it in his mouth and bit it with a bite. It was tender and smooth, and the fat quickly overflowed, and the mouth was full of fat fragrance. The first mouthful was stimulated by salt, accompanied by the secretion of saliva, which fully mobilized the meat flavor, and then quickly melted in the mouth...

I don't know why an ancient poem flashed through my mind:

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

The rich gravy burst with the first chewing, and rushed straight into the nose like a wave. At the same time, the teeth fell down. Before the force was used, the tender and juicy beef fibers had slipped onto the tip of the tongue.

So delicious!

I can't wait to try the second piece of mustard. The richer texture makes the aftertaste long. After the meat melts quickly, the throat is filled with oil that is never greasy. I reluctantly lick and suck the remaining delicious food...

When I tasted a mouthful of red wine, the fruit acid hit the cavity, flowed through the gaps of my teeth, sweeping away the remaining fleshy breath in my mouth, but it seemed to bring taste buds to its peak again.

Perfect!
Chapter completed!