"That Hope actually wants to give you face. I find it incredible. Are you hiding something from us? I didn't expect why they would please you so much. The chapters are updated the fastest." Liu Xu looked at Han Peacock,
Still looking weird.
Han Peacock picked up a coconut on the table, took out a knife, poked a hole in the coconut, picked up a straw from the table, inserted it into the coconut, and handed it to Liu Catkin.
Then he made another one and handed it to Zhou Meiren on the other side. After he also made one and took a sip, Han Kongque said: "Do you think they are selling me face? In fact, they are trying to curry favor with you."
"How is that possible?" Liu Xu felt even more strange. Although she didn't quite believe Han Kongque's statement, Liu Xu knew that Han Kongque would not lie to her.
Han Kongque did not answer, but asked: "Are you two hungry? Do you need me to order some food? I think the food must be delicious in such a big hotel."
Liu Xu looked at Zhou Meiren, and Zhou Meiren said: "I'm not very hungry yet, but if you are willing to eat, I can also eat some."
Han Kongque said: "Then let's eat Western food! Every time we eat, we eat the delicacies of my hometown, or seafood. I have never taken you two to a Western restaurant. I heard that women like that kind of romance.
Due to the poor environment, I will reluctantly take you to eat once today."
Liu Xu rolled her eyes at Han Kongque and said, "Don't sound so pitiful. If you really don't want to eat, don't force yourself. Western food isn't that delicious anyway."
"You must eat Western food, and eat it well. Let's go. Let's go up to the top floor. I heard that there is a revolving restaurant on the top floor. I have never been to such a high-end restaurant, and I thought it was a Western view." Han Peacock said with a smile.
Liu Xu said: "If I had known this, I wouldn't have come to the room. I drank a lot of coconut juice, but this coconut juice is really delicious."
Han Kongque smiled and said nothing. When they took the elevator to the revolving restaurant on the top floor, the entire restaurant was silent and motionless.
"Why is there no one?" Zhou Meiren asked strangely.
LiuXu said: "Maybe it's not lunch time yet!"
Han Peacock felt the restaurant slowly rotating and said, "It's really a revolving restaurant. It feels very good."
Zhou Meiren said: "Of course the revolving restaurant can rotate. You can also have a bird's eye view of the entire city from here."
As she said that, Zhou Meiren looked out the window. This building was originally located in the center of the city. From here, she could actually see the ocean on all sides.
"This location is so good. Why is it given to foreigners to run the casino?" Liu Xu looked at Han Peacock strangely.
Han Kongque said with a smile: "The casino is underground. It is not necessarily run by foreigners."
"Why is there no one?" Liu Catkin finished cooking, but no waiter came to serve.
Han Kongque said: "Maybe they are not ready yet."
Liu Xu looked at Han Peacock and said with a smile: "Don't tell me that you also caused this restaurant."
Zhou Meiren also smiled and said: "Maybe it's true. When did Han Peacock be so kind as to go to a restaurant owned by a foreigner to support others?"
Han Peacock glared at the two women and said: "This restaurant is a branch of the French Laundry restaurant in California, USA. The restaurant is headquartered in the famous wine country Napa Valley and is one of the top restaurants in the world."
"Don't brag, I have never heard of the French Laundry restaurant setting up branches overseas." Zhou Meiren said.
Liu Xu also smiled and said: "Do you think the two of us are so easy to deceive? Thomas Kohler, the owner of the French Laundry restaurant, is so good at cooking? His unique French cuisine attracts a large number of customers, whether in Hollywood or
There are loyal customers of restaurants in Hong Kong, so the only 17 tables are always full. It is hard for me to believe that such a special restaurant can open a branch here."
Han Peacock looked at the catkins carefully and said, "You haven't eaten it before, have you?"
"Occasionally." LiuXu chuckled.
Han Peacock rubbed his head in annoyance: "You don't have to be so secretive, right? There are a lot of things about you that I don't know."
Zhou Meiren felt very happy when she saw Han Peacock eating. She looked at this restaurant. Being able to build a revolving restaurant on the top floor must be a bit unique. Maybe it was like what Han Peacock said, the chef here secretly learned French laundry.
The cooking skills of Thomas Kohler, the owner of the restaurant.
So Zhou Meiren said: "You know, few people can resist the temptation of the French Laundry restaurant's nine-course menu. The unique menu includes boiled lobster that melts in your mouth, and juicy and delicious bites.
Mutton etc.
When dining in that restaurant, if you feel that the menu is too much, you can also choose a five-course set menu, including a light and delicious tuna Nicoise salad and a fragrant lobster.
Of course, vegetarians can also find food that suits them there - there is no meat in the nine dishes of the set menu, so you can taste it with confidence. The restaurant's desserts seem to have surpassed the standards in France, and the special chocolate cream is simply amazing.
I can’t stop.”
Han Kongque looked at Zhou Meiren speechlessly. He was really mastering his craft, so he quickly adjusted his mood and said: "Those are too simple. If this is the case, we might as well go to the United States to eat. Now we should serve foie gras and truffle mushroom soup.
, but I don’t think this order is right, so we eat the steak first, and we enjoy the steak while watching the scenery.”
Han Peacock's words immediately stunned Liu Xu and Zhou Meiren, and then they both laughed at the same time. This was Han Peacock's style.
You should know that the first course of Western food is the appetizer, also known as the appetizer.
Appetizers generally include cold or hot appetizers. Common varieties include caviar, foie gras, smoked salmon, cocktail cups, butter chicken crisp boxes, snails, etc.
Because they are meant to appetize, appetizers generally have a distinctive flavor, with salty and sour flavors as the main ingredients, and are smaller in quantity and higher in quality.
The second course of Western food is soup, but Han Kongque moved the order of these two dishes to the back as soon as it was served. This is absolutely not a rule. Sure enough, the third dish of Western food is the side dish.
Han Peacock also skipped it, and skipped directly to the fourth main course, steak.
Looking at the small mouthful of beef in front of them, Liu Xu and Zhou Meiren didn't know what Han Kongque was doing.
Han Peacock said with a smile: "We serve domestic dishes and the soup is served last, but Western food is served second. Now according to our rules, eat first, then drink soup when you are full. The beef has been cut.
It’s enough. It’s enough for the two of you to take two bites. Give it a try and give me your final opinion.”
At this time, Liu Xu and Zhou Meiren had vaguely guessed what Han Kongque had planned, so they started eating in silence. They finished the beef on the small plate before putting down their knives and forks and looking at Han Kongque.
Han Peacock smiled and said: "How is it? Is it delicious?"
Zhou Meiren said: "Japan's Kobe beef is of course delicious."
"Did you really eat it?" Han Peacock was a little surprised.
Liuxu said: "What's so difficult about this? The so-called Wagyu in Japan is very different from the beef in other places in the world. Most of the beef in other countries has a chewy texture, while Wagyu is just the opposite. In addition to being fragrant, high-end Wagyu beef
, it melts as soon as you put it in your mouth.
Premium Wagyu beef has even oil spread, fresh and tender meat, rich oil aroma, and mellow taste. It is recognized as the world's top beef. Japan's local Wagyu beef is the finest beef. It has a fat and lean texture, melt-in-the-mouth meat quality, small quantity and high price.
As for being famous, if you can’t even recognize it, how can you hang around outside?”
Liu Xu looked at the surprised Han Peacock and said, "I also think it's Kobe beef. Do you have anything to say?"
Han Peacock looked at the catkins and said, "Do you know how Japan's Kobe beef is produced?"
Liu Xu chuckled and said: "In recent years, Japanese Kobe beef has quietly appeared on the dining table of Chinese people. Because of its high price, it has been noticed by interested people. In this way, I also know a little bit. Kobe beef is originally produced in Hyogo, Kansai, Japan.
The Tajima area of the county has been a land of mountains and rivers since ancient times, and the natural environment is quite superior.
The mountain stream is rich in various minerals and is a veritable mineral water. Various herbs grow on Tajima's mountain. Many herbs grow in the places where Kobe beef usually grazes. Therefore, Kobe beef can truly be said to be 'spring water'.
, grew up taking medicinal food, even if I know how they are raised, you can't create the same environment."
Han Peacock said with a smile: "That's not necessarily true. Tell me how to breed it. What if I get it out? Wouldn't it be possible to sell beef at sky-high prices?"
Liuxu thought for a moment and said: "Kobe beef has always been raised on small farms, and the raising method is highly commercially confidential. They use a specific formula, and the food they feed includes natural feed such as barley and grass, supplemented by pure cereal feed.
When Kobe cattle are growing up, it can be said that they enjoy VIP treatment. Kobe cattle do not need to work and only maintain a small amount of activities every day. The breeders regularly play some beautiful light music to the cattle in order to create a relaxing environment for them.
Living environment, adjust their mood.
When you are in a good mood, the meat of the cow will naturally become more tender. Kobe beef is best slaughtered when it is 3 years old and weighs 500 kilograms. A 500 kilogram Kobe cow has only 6 kilograms of top-quality beef, which sells for about 5,000 yuan a day.
catty.
The reason why Kobe beef is so expensive is inseparable from the excellent pedigree of Kobe beef. It has a strict origin and can usually only produce the next generation within its own ethnic group, and cannot mix in any other bloodline. Crossbreeding is strictly prohibited.
After the cow is born, the government will issue a registration certificate to the farmer, which lists the bloodline of the cow, and records it with the industry association. It will be supervised since childhood. In addition, the farmer must also have a certificate issued by the government to be eligible to raise Kobe beef.
.
The selection of Kobe beef is very strict, mainly using 3-year-old Tajima cattle with excellent bloodlines, and they must be 'virgin cows'. It is said that once the female cows are mated, their meat will have a slight milky smell.
In addition, there is also a strict system for selecting the quality of Kobe beef. Each cow must be evaluated on a series of items such as fat mixing rate, color, and fineness. Only those that reach level four or five are qualified to become Kobe beef. Therefore, locally produced
Only a very small number of our cattle can be called Kobe beef, now you still want to steal other people’s craftsmanship?”
Han Peacock clapped his hands, and the waiter immediately brought out another small plate of beef. Han Peacock said: "Try this. Since you can't steal beef from Little Japan, let's see if this is okay."
Zhou Meiren said: “This is Texas beef in the United States. Texas is the state with the largest beef production in the United States, and the town of Lockhart in Austin happens to be the officially recognized barbecue capital of Texas.
Texas filet mignon is the most tender piece of beef. The commonly seen beef has less marbled fat, more lean meat, and low fat content.
Generally, when making filet mignon, it is cut thicker. The most delicious level of filet mignon is medium rare to medium rare, so that it can retain its tender and juicy nature. It is just right when paired with the traditional black pepper sauce.
At Lockhart Smitty's Restaurant, you can order a tender and juicy beef brisket. Eat it on a brown paper plate. You can eat a large piece without seasonings or a fork, but this is obviously not suitable for catkins.
It’s too raw, so you can eat two portions!”
After saying that, Zhou Meiren pushed the half-cooked filet mignon in front of Liu Xu in front of Han Kongque, and she herself put the two small pieces in front of her into her mouth, eating with a look of enjoyment.
Both Han Peacock and Liu Xu looked at Zhou Meiren. Han Peacock said dejectedly: "I shouldn't compare myself to you. Among the three of us, I am a simple country boy."
As the third steak was served, Liu Xu looked at Han Peacock and said, "Isn't this made from Australian beef?"
Han Peacock said in frustration: "This is really Australian beef, try it! I have prepared the three most popular beefs in the world for you today."
Liu Xu said: "You should learn from the experience of other countries, but there is no need to force it, because you don't have any natural environment here. Although it is more difficult to do anything, it is also beneficial. It depends on what kind of environment you want.
That’s what kind of environment we can create.”
Zhou Meiren said with a smile: "Sometimes the natural environment is not so easy to imitate. You must know that Australia is a big beef country in the world that has not had a single case of mad cow. 65% of Australia's beef is exported to all over the world. It is also
China has a small share of the beef market, and this environment is truly unique."
Han Peacock looked at Zhou Meiren and said, "That week, Gourmet asked me how delicious Australian beef is?"
Zhou Meiren said with a smile: "Australian butter has fresh and tender meat, which is reflected in the tender and gluten-free texture; high juiciness; rich beef flavor; Australian fat beef, snowflake-like fat, evenly distributed among the red muscle texture
, the taste is exceptionally rich, juicy and delicious when eaten raw.
The taste of grain-fed beef is second only to Wagyu beef. The longer the grain-fed beef is fed, the fatter the meat will be, with a uniform marble-like fat texture. The beef is fragrant and juicy. It is a rare top-quality product. In this world, except for the 1970s,
The beef produced in Argentina, and the beef from any other country, is not as delicious as the three kinds of beef we eat today." (To be continued...)