The Pentium Era - South to North

Gu Gong looked at his watch, stood up, and said to Zhang Xiangbei, "It's almost done. Do you want to go and have a look? I have something good to show you."

When he said this, everyone followed him to see what good things he was talking about.

Gu Gong took out several pieces of beef from the refrigerator and gave the rib eye that was going to be used in the hot pot directly to the chef and asked him to slice it. He picked up the piece of filet himself. Liu Ligan shouted, "Show me." look.

Gu Gong spread the whole filet on the chopping board. Liu Ligan saw that the piece of meat really looked like a tadpole's tail, from thick to thin. Looking at this piece of meat again, the meat was tender and tender, and the whole piece was maroon red. of lean meat.

After listening to what Gu Gong said just now, when everyone looked at it again, they felt that they had also seen some clues.

Gu Gong picked up the knife and said to Zhang Xiangbei, "Just watch."

Gu Gong slashed the knife, and Zhang Xiangbei was shocked. He saw that the middle of this piece of filet was actually densely covered with fine fat, which was snowflakes. Zhang Xiangbei asked:

"How is that possible? There are still oil flowers here?"

Gu Gong smiled and put two points on the beef with his fingers, and said to Zhang Xiangbei: "From here to here, there is only this little bit. Even a two thousand kilogram Angus cow only has less than one kilogram of this kind of meat."

"What's this called?" Liu Ligan asked.

"Chateaubriand." Gu Gong said, "It is in the center of the filet. This piece of meat is called Chateaubriand. It is also a method of grilling steak. The French like to cook this piece of steak. Don’t cut it into pieces, bake it whole over slow fire, and then cut it into thick slices. Mr. Liu, you should know the name Chateaubriand, right?”

"I have some impression, but I can't remember it." Liu Ligan said, "It seems to be someone's name in France, right?"

"Yes, the French writers and politicians of the 18th and 19th centuries were certainly not as famous as Hugo and Balzac. However, because he especially liked to eat this filet, he cooked it slowly over low heat. Roasted, so the French call this recipe and this piece of beef Chateaubriand." Gu Gong said with a smile, "This is the best beef."

"Yes, a writer is not famous for his writing, but he is famous for eating embryos." Liu Ligan said.

"If I were now, I would be an Internet celebrity." Zhang Chen said.

Gu Gong picked up the piece of Chateaubriand, looked at it, and asked Lao Qi: "Are all the cattle here eating grass?"

"How do you know?" Lao Qi asked.

"There is a difference between grain-fed and grass-fed. If the cow has eaten grain feed for a month, the oil will be richer and the cow will be much stronger."

As he spoke, Gu Gong cut the piece of Chateaubriand into slices, put another plate on it, and put the other fillets on another plate. Gu Gong looked at the spice jars and dipped his fingers into the jar. Tried the secret sauce and assorted sauce, he said both sauces were good.

But he didn't add it to the beef.

Looking at the jar of Thirteen Fragrances again, Gu Gong laughed and said softly: "How bold and bold, eating the beef as crayfish."

As he said that, he only added a little black pepper to Chateaubriand and the plate of filet, and picked it twice with his hands. Even if it was marinated, he said:

"The most taboo thing is to over-marinate before grilling. In that case, the tenderness of the meat will be lost. It is equivalent to going to the supermarket and buying a marinated filet mignon. This must be fried before being cooked again. You don’t need too much sauce to eat it, just have this and this.”

He was referring to Haitian soy sauce and Xiaoqingju. Zhang Xiangbei remembered that he was in Hotanjin, where the ingredients were not pickled in advance.

Gu Gong divided the piece of beef that was going to be fried into two halves, shredding half and slicing half. Then he took a white radish, a green onion and a few millet peppers. Cut pepper into rings.

After everything was cut, the consultant asked Lao Qi, you or me?

Lao Qi said: "You come, you come, I will study here today."

Gu Gong was not polite and started cooking. His fat body became particularly agile as soon as he stood in front of the stove. Even Lao Qi didn't believe it and asked Zhang Xiangbei if Gu Gong was a chef. Bar?

"No, he has a background in digging ancient tombs."

Zhang Xiangbei said that Lao Qi didn't believe it and suspected that Zhang Xiangbei was teasing him. Zhang Xiangbei said:

"Really, he has a master's degree in history from Fudan University, not from Lan Xiang."

Everyone sat down to eat. Gu Gong told everyone that the beef should not be fried for too long, medium rare is enough.

"Hey, medium rare, isn't that similar to raw meat?" Xiang Nan said.

Gu Gong smiled and said: "You are right to listen to me. Don't worry, this beef can be eaten raw."

As Gu Gong said this, he simply stood up, took the plate of Chateaubriand in front of him, and said, "I'll fry it for you, and you're responsible for eating it."

He used long chopsticks to pick up the food piece by piece, fry it, and distribute it to everyone with quick hands and feet. Everyone said it was delicious.

Lao Qi called the boss over and asked him to try the plate of stir-fried shredded beef with shredded radish and stir-fried beef with green onions that Gu Gong had fried. The boss didn't like spicy food, so he ate it very hard, but he still nodded and said, delicious.

"If you don't know how to speculate, let Master Gu teach you." Lao Qi said.

Gu Gong quickly waved his hand and said: "It's not troublesome as usual. If the customer doesn't think it tastes good, he can only blame himself for not buying the meat well. If it's cooking, it's too troublesome and it's difficult for everyone to agree."

"It's not like you can control the heat of the stir-fry at once. Stir-fry beef only takes a few seconds. The beef is tender. If you continue to stir-fry it, it will get older and harder to bite," Zhang Chen said.

The boss laughed and nodded repeatedly. Lao Qi scolded the boss: "You are just lazy. When you have money to make, you just sit on it. When you don't make money, you just cry."

The next morning, Zhang Xiangbei and Xiangnan went down to the restaurant on the first floor to have breakfast. They saw Gu Gong sitting there alone. Zhang Chen and Liu Ligan were not there. The two of them took breakfast and went to sit across from him. , Zhang Xiangbei asked the consultant:

"Why are you alone? Where are my dad and the others?"

"Your father and Mr. Liu left with Lao Bao early in the morning." Gu Gong said.

"Where to go?" Zhang Xiangbei asked.

"Li Village, it seems to be over in Danzhou. Your father said that the buildings in your ranch should be designed as an improved version of Li Village. They can't make any Western buildings because they don't match the environment. They went to shoot the materials." Gu Gong said.

Zhang Xiangbei and Xiangnan looked at each other, and both of them laughed. Last night, Zhang Xiangbei and Xiangnan talked about their feelings at the Rokko Mountain Ranch in Kobe. He was also worried about whether he would change here too. A replica of New Zealand.

Unexpectedly, there is still a connection between father and son on this point. What he thought of has been rejected by his father. If it is his ranch, an improved version of Li Village will appear in the future. Zhang Xiangbei feels that he is quite looking forward to it.

"Your dad is better than you, right?" Xiang Nan said, "You only know what you shouldn't have, and he knows what should be there. I told you this a long time ago, so you can rest assured."

Zhang Xiangbei chuckled: "Well, it makes sense to have him first and then me."

They were already late when they came to have breakfast. They were the last few people. The restaurant in this hotel is multi-functional. It is a restaurant in the morning, a teahouse and a coffee shop during the day, and a buffet restaurant in the evening. , while they were still eating, the other side was cleared away and rearranged to look like a lobby bar.

After breakfast, Xiangnan went to Wanghai International next door. Zhang Xiangbei and Gu Gong moved their seats and went to the other side to drink tea.

Zhang Xiangbei remembered a question he left yesterday and asked the consultant: "Do you know about Matsusaka beef?"

"I know, I've eaten there." Gu Gong said.

"After eating, where are you going?" Zhang Xiangbei asked.

"Mie, and Kobe, Matsusaka beef and Kobe Wagyu are so famous. It must have been four years ago. I took my wife and son to Japan to eat. At that time, it was not possible to eat Japanese beef in China." Gu Gong explain.

Zhang Xiangbei laughed: "Is it Hetian Jin?"

"Yes, the first meal is Wadakin. At noon, the meal in the evening is not. There is another very small steakhouse, not famous. The price is only half of Wadakin, but the beef is not worse than Wadakin. I don't know if it is a psychological effect. Dinner After eating it, I felt like I was cheated on my lunch meal.”

Gu Gong said that Zhang Xiangbei laughed loudly. He had never been to other stores and had no comparison.

“It is said that Matsuzaka beef is better than Kobe Wagyu beef, but I don’t think so.” Gu Gong said, “We went to Kobe the next day, and after eating Kobe Wagyu beef, I think Kobe Wagyu beef tastes better. Yang Guifei beef is well-deserved. "

"Yang Guifei is awesome, what the hell?" Zhang Xiangbei asked.

"Kobe Wagyu beef, or Yang Guifei beef, is just like me. It's fat and full of fat. Without so much fat, how could there be so much frost?"

Zhang Xiangbei couldn't stop laughing. He was right. When you said that, it was really vivid. The Wagyu cattle I saw were all with a figure like yours. By the way, it was indeed Concubine Yang. She had raised Wagyu cattle. Tell me, they serve Wagyu cattle. They will cater to the cattle as they like. Isn’t that the same as serving Yang Guifei?

"There is a company in Dalian. The beef they raise from Xuelong black cattle and Xuelong Xuehua fat cattle is always at a high level. It sells for more than 2,000 yuan per pound. It is the most expensive beef sold in China. Mr. Zhang, do you know Know?"

Consultant asked, Zhang Xiangbei shook his head.

Gu Gong said: "I have dealt with them. The boss originally made hay and exported it to Japan. I suspect that his cattle borrowed seeds from Kobe Wagyu. Although the boss himself does not admit it, Kobe Wagyu and live cattle cannot be Export, but the semen is exported, and the Luxi young cattle are the beneficiaries. After the improvement, the meat quality has increased a lot."

Zhang Xiangbei nodded: "I'm going to see what you said."

"I will accompany you then. However, starting from this year, they may be under greater pressure and prices will come down." Gu Gong said.

"Why?" Zhang Xiangbei asked.

"They used to take the high-end route and took over our country to some extent. At that time, because of mad cow disease and foot-and-mouth disease, they could not import Japanese Wagyu beef. The cheap price attracted a large number of high-end users. Starting this year, the import of Japanese Wagyu beef has resumed, and the competition has become fierce. Consumers choose If there are more, I guess the price will come down.”

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