"Two luxury Wagyu beef packages. Pen Fun Pavilion wWw. ｂiquge。 info," Zhang Junyi said, pointing to the Chinese characters of the red lantern on it.

Island Wagyu is recognized as the best quality beef cattle in the world today, and its meat has obvious marbling, also known as "snowflake meat". Because of its juicy and tender meat, low saturated fatty acid content in muscle fat, unique flavor, and high meat value, Wagyu beef is regarded as a "national treasure" in the island country and extremely expensive in the Western European market. therefore

Wagyu beef is one of Japan's most valuable high-quality beef cattle breeds.

The Wagyu beef in the island country is divided into five grades from high to low: A5, A4, A3, A2, and A1. Beef above A3 can be seen in a marbled distribution. Among them, the A5 grade Wagyu beef can be said to be the top.

There is a strict process for judging the grade of Wagyu beef, judging the distribution of marble, the color of the meat, the degree of relaxation, etc., and of course, the most important thing is to look at the distribution of marble. In the evaluation process, only when the two auditors agree on the same opinion can the next step of the assessment be carried out, in each link, a score will be given, and the final grade is not based on the highest, but on the contrary, according to the lowest grade as the final grade. For example, if a piece of beef has an A5 snowflake distribution, but its meat color is only A2, then the beef will eventually be reduced to A2.

Zhang Junyi knew that the price of an A5-grade beef was very expensive, and the general price would be 2,500 Hong Kong dollars or even higher, but when he saw that the price of one part of this luxury Wagyu beef package was 50,000 New Taiwan dollars, he ordered two servings with the mentality of giving it a try. If you really eat authentic Wagyu teppanyaki, it will be a blessing for Zhang Junyi and Guan Zhilin.

"Two luxury Wagyu beef packages. The waiter nodded, took the walkie-talkie to inform the back kitchen, and looked very professional.

Teppanyaki is the highest level of dining in island cuisine, and unlike Chinese barbecue and Korean barbecue, eating Japanese teppanyaki is a symbol of wealth and status. Teppanyaki is a process in which ingredients are cooked directly on a hot teppanyaki, and the ingredients are not marinated in advance, but are quickly cooked and matured on a hot teppanyaki to retain their own nutrients and flavors. Since the ingredients cannot be salted and processed in advance, the requirements for raw materials are quite high.

Therefore, the grade of Japanese-style teppanyaki beef must at least reach the A3 level or above, Zhang Junyi knows that the A5 level beef is an extremely precious ingredient in the island country, and this level of beef generally appears in the top giants in the island country, and is rarely exported, even if it is exported, it will only flow to some top restaurants in Europe and the United States.

Therefore, Zhang Junyi did not expect to eat A5-level beef in a store that did not look very luxurious on Taiwan Island, and in Zhang Junyi's mind, he could eat A4-level teppanyaki.

The waiting time was a little long, but Zhang Junyi and Guan Zhilin didn't care, both of them were immersed in a sweet chat, and about half an hour later, a waitress in a kimono put a few appetizers and two bottles of sake in front of them.

Appetizers, also known as cold dishes in Japanese cuisine, can be served on a single dish or on three or five platters, and are the first course of the main meal, serving before the main course to serve as an appetizer and pass the time.

Zhang Junyi saw five small appetizers placed in front of him, including boiled conch, boiled chestnuts, boiled beef in the rain, fried lobster chrysanthemum balls, and a plate of pickled fish topped with sour mayonnaise.

Let's not talk about the taste of the food, just talk about the style, which makes Zhang Junyi have a big appetite.

Zhang Junyi picked up the chopsticks, first picked up a fried lobster chrysanthemum ball and put it on the plate in front of Guan Zhilin, in response to Guan Zhilin's sweet smile, Zhang Junyi also enjoyed it.

Then Zhang Junyi picked up a lobster ball and put it in his mouth and savored it carefully.

Although he hasn't tasted the main dish yet, just taking this fried lobster chrysanthemum ball as an example, Zhang Junyi has to admit that it is indeed quite hot, the color is snow-white like a chrysanthemum, the taste is fragrant, and it is burnt and tender.

"My dear, this tastes really good!" At this time, Guan Zhilin also finished tasting the flower balls that Zhang Junyi gave her, and the delicious lobster balls made the eyes of the beauties next to her light up.

"If it's delicious, eat another one!" Zhang Junyi said and put another flower ball on the beauty's plate, seeing Guan Zhilin eating so happily, Zhang Junyi was also very happy, and couldn't help rubbing the beauty's head twice.

Between the two talking about Xiaoxiao, several dishes of appetizers in front of Zhang Junyi and Guan Zhilin were eliminated by the two, and the waiter standing aside removed the empty plates in front of the two without waiting for Zhang Junyi's instructions.

Then a waiter served a second course for the two, a fresh and sweet seafood - grilled prawns.

Not only the original sweetness of the seafood, but also the burnt aroma after baking, this dish of grilled prawns, Zhang Junyi and Guan Zhilin tasted it for a long time, I have to say, until now Zhang Junyi is quite satisfied with the craftsmanship of the chef of this Japanese restaurant.

After the two finished tasting the second course, the waiter served a salad to Cheung and Kwan Chi-lam, which meant that the main course was about to appear.

This salad is actually a way to clear the mouth of the beef before it is ready, so that the taste in the mouth is prepared for the next beef feast.

Beef appears as the soul of teppanyaki, heat the teppanyaki, rub the oil, and put two pieces of beef full of Dali patterns to cook quickly. The thinly sliced beef is fat and thin, and it goes well with the teriyaki sauce.

The subcutaneous fat of the beef is evenly distributed into a snowflake-shaped, Zhang Junyi saw the beef in front of him and couldn't help but light up, clamped it up and put it in his mouth to chew slowly, and it felt like it melted in his mouth until now, until now Zhang Junyi is sure that this time is indeed the right one, absolutely super authentic Japanese teppanyaki cuisine, and the beef in front of him has definitely reached the A5 level.

Zhang Junyi and Guan Zhilin couldn't talk at this time, and tasted the sake in the cup while eating the steak in front of them with enjoyment.

Knowing that Zhang Junyi finished eating the last teppanyaki tomato fried noodles, he wiped the traces on the corners of his mouth with the napkin in front of him, to be honest, today's luxurious Wagyu beef set Zhang Junyi ate is really enjoyable. Even the last teppanyaki tomato fried noodles at the end of this teppanyaki meal is also a unique flavor, fresh tomato sauce stir-fried with a strong tomato flavor, every bite is sweet and sour appetizing, sweet and sour taste brings excitement to a little stimulation.