Shenhao UP Lord

Chapter 5 Master Kong's Highlight Moment
Ding Xu turned his head, looked at a white horse slowly approaching not far away, and excitedly said to the camera: "Did you see it?"

"This is our protagonist today!"

"Take you to experience the feeling of Tang Seng."

Hurry up to turn off the DV, don't look at the pretentiousness, but it's the first time in my life to ride a horse, and I'm still a little nervous.

Putting on all kinds of protective gear, the equestrian explained the details, stepped on the saddle, sat on the little white horse for the first time, and was led by people to start patrolling.

After only one lap, I only felt pain in my back. I held the reins with both hands, asked to lift my buttocks, and tightened my legs to the horse's belly. People had to follow the horse's running to experience the rhythm.

Ups and downs... ups and downs... ups and downs...

Men sometimes feel powerless...

After more than half an hour, I was exhausted and out of breath. It seems that I really need to strengthen my exercise.

After finishing all the materials, I came to the parking lot. Compared with SKP, I was far behind, so I could only leave disappointed.I took a taxi back to the city center and looked for a place to eat. After watching the material, I obviously felt that it was not enough.

Get out of the car and walk into the alley, came to a courtyard, and said to the DV: "I've been tired all morning, let's find a place to eat and see what's behind it?"

"This is Gulou Avenue. I noticed this barbecue restaurant because there are various luxury cars lined up at the door every day. Bentley...Maybach...Rolls Royce..."

"Today I heard that the boss just unpacked a piece of top-quality M12 beef, let's try it."

Walking into the door, you will be greeted with a Japanese style. The store is very large, and the queue has already begun. Since you want to pretend to be aggressive, you can go directly to the private room.

After receiving the menu, you don’t need to look at the price, but go through all the features. While the waiter is placing the order, put the DV at the most suitable angle, and wait for the legendary M12 to make its debut.

Looking at a piece of snowflake beef brought in by the chef, he asked the moment he put it lightly on the scale, "Five yuan and two per gram?"

"This is eight pounds?"

"Easily more than 2?"

Watching the chef pick up the knife, he waved his hand and said, "Two catties first!"

The chef is working by the side, and he can't be idle. Fortunately, he has done his homework and chatted: "The best in the island country is Matsusaka beef?"

"Ever created a million-dollar price?"

"You're right. Every country has different standards for Wagyu. But island countries, Australia, and New Zealand are recognized as the best."

The chef talked eloquently in front of the camera. This kind of thing is probably seen a lot. While showing it, he introduced: "The highest in the United States is A5, so the price is usually lower."

After talking about preheating the oven, use a special iron shovel to place the snow-white and wet towel on the iron plate.After the water is completely evaporated, add butter and slowly melt, sprinkle a few slices of crispy garlic and sauté slowly.

Unhurriedly turning over slices of garlic, a dozen slices of garlic were back and forth several times, and the aroma was instantly tangy, Ding Xu couldn't help swallowing.

Two catties were cut into four pieces, and they kept turning over the fire. Ding Xu sighed to the camera: "When I was young, I read books, and I envied those knights in martial arts movies the most. Qianli Juechen sat down in a small shop and said domineeringly : Cut three catties of cooked beef and make a pot of wine!"

"Eating meat with big mouthfuls and drinking in big bowls is so refreshing. It not only represents boldness and wildness, but also a kind of animal instinct full of vitality, right?"

"This cooking method is called Wahei, an authentic Japanese Teppanyaki. The ingredients cannot be marinated in advance, and the pursuit of keeping the original flavor to the greatest extent can just show the fat taste of the beef itself without reservation."

The camera is deliberately aimed at the ingredients, a beautiful and complete piece of pink tenderloin, with pure white snowflake-like fat distributed in it, it is as wonderful as a work of art.

The clear lines are uncannily crafted, and the bright red, fat and tender pink shows a vigorous and fresh vigor, like fine marble, which has deeply attracted the eye before entering the mouth, and the fragrance is overflowing in the mind.

Every time 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 louder and louder crackling sound, the small oil flowers danced in the air, spreading the fascinating aroma of lipids...

I saw the chef raised the knife and cut it into four centimeter square pieces briskly, as if musical notes were born out of nowhere. Twist the diners' heartstrings?
Ding Xu looked at the four eating methods in front of him, yellow mustard, sea salt, pepper and fried garlic slices, each with its own flavor, and smiled at the camera: "It's okay, we have a lot of meat anyway, so try each of them."

One bite, the tender and smooth oil overflows instantly, full of fat and fragrance, but not greasy at all.

I couldn't help but close my eyes, and muttered to myself: "Under the stimulation of salt, accompanied by the secretion of saliva, the delicious taste of meat is fully mobilized, and then quickly melts in the mouth. At this moment, I just want to chant a poem..."

"The silver bottle bursts and the water bursts out!"

"The silence speaks!"

The incomparably rich gravy exploded with chewing, and the unique fragrance rushed straight into the nasal cavity with the inhalation. At the same time, the jaws were not forced down, and the tender and juicy beef fibers had slid on the tip of the tongue...

Wonderful!

The chef smiled and said: "Wagyu has very strict requirements. First, it must come from a famous family, and the blood must not have any mixed blood. Second, it must be a virgin cow, otherwise it will taste slightly milky."

"It also needs to be evaluated by items such as fat mixing rate, color, and fineness. It has its own unique feeding method. It not only feeds them selected rice, corn, and clear spring water every day, but also makes them drink beer. Do SPA."

"In the end, only more than 3000 heads of meat can reach acceptable quality each year, and each head only produces about 400 kilograms, so..."

Ding Xu waved his hand, continue!
After finishing the three pieces in one go, the chef finished the last piece and left. Ding Xu took a deep breath and said to the camera: "It's really a bit greasy to go down to half a catty, M12 is too fat."

"We must have some staple food to press down."

He waved to the waiter not far away, "Do you have Master Kong's instant noodles?"

After 10 minutes, the independent small pot made its grand debut. He tore open the package, put the instant noodles in, and stirred them with chopsticks. Ding Xu put the last plate of wagyu beef into the boiling water with his own hands facing the camera.

"Does it feel almost soulless?" After speaking, he took out another egg and directly cracked it into it!
"This plate of wagyu is about [-] yuan?"

"Add three yuan for brand-name instant noodles."

"What do you think it feels like?"

Check out with satisfaction, walk out of the restaurant and burp, and dinner will definitely be saved.As soon as he walked to the door, his eyes suddenly lit up, and he picked up the DV again.

"Hey, guess what I saw?"

"The Rolls-Royce Silver Spur 20 years ago!"

"More than 600 million landed that year!"

"If you hoard houses on the second ring road, now..."

"I just checked that there are only two on the road in the whole country!"

"The gambling king also has one. Guess what the big guy's license plate is?"

"HK1"

(End of this chapter)