Shenhao UP Lord

Chapter 222
"Brothers and Niu should have heard it many times, right?"

“Not to mention other places, I can’t even count the number of UP masters at Station B alone who have videos of eating wagyu and Brother Xu.”

"Do you know where Brother Xu is today?"

"Kobe!"

"One of the three largest wagyu producing areas in the legendary island country!"

Two days later, everyone left Shizuoka and came to Kobe. The reason they chose this place was to see what real wagyu looks like.
"When I was a child, Brother Xu envied one scene the most: the Longmen Inn in the desert where the sky was full of yellow sand. When he entered the door, he slapped the peerless magic soldier on the table and shouted: "Xiao Er, five catties of beef and two jars of good wine!"

"Did you hear?"

"Wulin masters must use altars to drink!"

After finishing speaking, he pointed to a modest restaurant behind him, and introduced: "This restaurant is called Hehei. Although it may look ordinary, it is 100% one of the few restaurants designated by the Kobe Meat Distribution Promotion Council."

“In other words, as long as it’s Kobe beef on the menu, every piece of it is guaranteed to be genuine!”

"This is the channel that Brother Xu has been talking about. As long as you find the most authentic place of origin, it's not easy to get fake products, right?"

"Try Wagyu beef first this time, next time I go to France, Brother Xu will take you to Lafite cellar to taste red wine!"

Set up a FLAG first, then let AK have a headache to arrange it, hehehehe.

Walking into the largest private room, I heard that a Wagyu documentary is going to be filmed. The boss warmly received him and arranged for the most experienced chefs to wait for him.

"According to the words of the boss: the most suitable cooking method for truly top-quality 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 strives to maintain the original flavor of the food to the greatest extent. This can just show the rich taste of Kobe beef without reservation."

"Also, many people may not like what Brother Asahi says, but according to the boss's own admission, the output of truly good Kobe Wagyu beef is limited every year, and there is basically no room for export, so..."

"You understand!"

Stopping the offending words, Ding Xu continued: "Because the requirements for real Kobe beef are very strict. First of all, the cow must come from a famous family, and not a drop of miscellaneous blood can be mixed in the bloodline."

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

"In addition, it has to go through the evaluation of fat mixing rate, color, fineness and other items. Only those who have reached the fourth or fifth grade are eligible to be called Kobe beef. My dear, is it harder than the emperor's choice of concubine?"

After finishing speaking, he took many photos from the boss and showed them: "As one of the most famous ingredients in the world, many foodies come here every day to experience it, especially Kobe cattle have their own unique feeding methods, not only will they be fed every day Selected rice, corn, clear water, beer for the cows and massages for them.”

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

"Therefore, there are only more than 3000 cattle that can reach the quality of Kobe beef every year. Each cattle produces about 400 kilograms of meat. Rare things are more expensive. Even in island countries, the price starts from [-] yen per kilogram."

"How much does it cost if it's shipped to China by air?"

“The boss is so cruel!” Goudanzi muttered secretly. Once this video came out, it shattered the dreams of many fans who wanted to eat authentic Kobe Wagyu beef in China.

But that's right, that's the fact. How many tons does Chivas Regal originate in Scotland produce every year?
Can't even serve a bar in a district of the capital?
After the boss finished talking, the chef in white as snow appeared and began to process the wagyu beef in front of two cameras with close-ups.

Turn on the oven to preheat, and place a snow-white wet towel on the iron plate with a special iron shovel.Wipe left, right, up and down a few times, and the iron plate will be wiped clean and shiny like a mirror while the heat is transpiring.

Take the towel away again, put butter on it and slowly melt after the water has evaporated completely.

Just when everyone was looking forward to the wagyu beef's debut, the chef unhurriedly sprinkled a few crispy garlic slices and started to fry the garlic?
Flipping slices with great interest, dozens of slices of garlic several times back and forth, the pervasive aroma of garlic arouses the subconscious's most craved appetite, Ding Xu swallows, it's yours!

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

I scolded my mother in my heart, but I had to pretend to say: "Let's slowly look forward to the food that is about to be tasted, but also know that it is not easy, and show respect and refuse to waste it."

After more than ten minutes, stir-fry until golden, then add shiitake mushrooms, eggplant segments, pumpkin, etc. and fry until cooked, and scoop them up one by one, and put the side dishes into the porcelain plate in front of you with a brisk and steady movement.

Then he pushed away the dregs on the board a few times, put new butter on it, and finally walked over with the plate of beautiful and dazzling beef.

"Have you seen it?"

"Isn't the marble-like frost beautiful?"

Ding Xu brought the Wagyu beef cut into square pieces in front of the camera and wrote: "It is like a work of art, with clear lines carved by God. This bright red and tender flesh color shows the vigorous vitality of life, right?" "

Under the gaze of everyone hotter than the iron plate, the chef put the almost perfect beef on the iron plate.The moment the meat touches the iron plate, the snowflake fat, which is said to melt at 25 degrees Celsius, dances with the hot oil!
In the slow motion, it is clearly seen that amidst the louder and louder crackling sound, small oil flowers jump in the air, spreading the fascinating aroma of lipids.

I saw that the sharp kitchen knife cut the meat without any resistance, just like cutting through a piece of soft tofu, splitting the meat in two instantly.The meat trembled slightly, and turned to the sides, revealing the tender and juicy inside.

The chef raises the knife and falls, and the meat is cut into four centimeter square pieces in a brisk rhythm, as if musical notes are born out of the sky. Ding Xu watched as if he was still making a tiny piece of meat on the iron plate when he was flipped and grilled. Micro bounce?

So naughty!

Everyone couldn't help taking a deep breath, drooling, and finally understood why Teppanyaki is the ultimate destination of Wagyu.

This is too tormented!
After ten minutes of what seemed like a century of waiting, the goblins were finally served on the dinner plate.Looking at the four different ways of eating in front of you: mustard, sea salt, pepper and fried garlic chips, you can also combine them freely, each of which has its own flavor.

"Come on, come on, brother Xu will help you taste the taste of sea salt first?"

Facing the camera, Ding Xu picked up a piece of Wagyu beef, put it into his mouth full of anticipation, and bit it down. It was tender, slippery, and the oil quickly overflowed. The umami taste quickly melts in your mouth...

For some reason, an ancient poem flashed through my mind:
The silver bottle broke and the water burst out!
The rich gravy exploded with the first bite, and rushed straight into the nasal cavity like a wave with the inhalation. At the same time, the jaw dropped, and the tender and juicy beef fiber had slid on the tip of the tongue without any force.

too delicious!

I can't wait to try the second piece of mustard. The richer taste makes the aftertaste longer. After the meat is melted quickly, the throat is filled with fat that is not greasy in the mouth.Reluctantly, licking and sucking the remaining delicious food...

Take a sip of red wine, the fruit acid hits the wall of the cavity, flows from the gaps between the teeth, sweeps away the residual flesh in the mouth, but seems to send the taste buds to its peak.

perfect!

(End of this chapter)