飛騨牛 Hida Wagyu Beef with Fermented Black Bean & Pumpkin. The well evenly Caramelized Pumpkin surface shows wok skills and timing, and the Hida Wagyu Beef followed suit - the Maillard reaction controlled just right, so precise this time one could argue Wagyu Steaks doesn’t need to be grilled over Charcoal, a Josper or as Teppanyaki, but a Wok gives it another unexplored dimension... the Fermented Black Beans component is a traditional trusted combo with Beef. And then look at the knife work..
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I probably sound excited 😊 but this was skills! Considering 95% of Cantonese restaurants use Wagyu but spoil the natural ingredient, or over sauce or cook them. Here it was just right in every aspect even down to the vegetables accompanying it! Great job
charcoal steaks 在 We tried CHARCOAL RUB on steaks and here's how it tastes! 的推薦與評價
We love charcoal flavor, but many times we can't fire up the grill. If you live in an apartment you know exactly what I am talking about. ... <看更多>