The menu is poor, only two small blackboards. The price is also poor, only "West cold" and "Black power" is a little more expensive. I licked for a while what black power? Oh, Philly, that's okay. How come your menu has an accent, strangely cute. We ordered some cheap sauce roast beef, white rice, and black force. Black force is beautiful and clean, with a little freshness, cut smoothly, showing fine texture. The good meat must be delicious, its meat naturally follows the truth of the universe, it is delicious. And, this shop also fouled, offer very beautiful white rice. The rice grains are short and awkward, white fat, soft and full. The gravy in the infiltration, it will look more and more oily. A bowl of delicious rice, but I have been fooled to eat more plates of meat, the shop is too mindful! Tanzhong みな Sister Guo suddenly looked at me, blinked his eyes, "What is it like to have a little mind?"... Yes, yes, you look right. The store cut the meat, put the plate on the edge of the counter, and the guest took it. I raised my camera to shoot the meat, and I was afraid of the person behind the counter. The clerk looked at me, smiled gently, said, "It's okay to shoot any film. " Well, you are all good people. For a while, the shop except the sound of TV, and the grilling, but quiet. Uncle boys, look at the field みな Hanging neck, one hand akimbo, like a row of boiling kettle, not moving.
A store in Kyoto, the Japanese opened the modified version, not the grounded gas of the old iron in China. But, the dish, it is really the more authentic improvement. The small meat foam in Mapo Tofu, changed, used and cow ～! You also have the money... There is also the favorite fried rice of the old Japanese irons, called チャーハン, directly used the squid, with the chord to fry. Although the fried rice is a domestic and various household practices, we put what actually... The home version is often depends on the mood, the hotel and the hotel are different. Absolutely a lot of variety, but it is also quite an idea to put salmon. Overall, it is a Chinese food in the Sino-Japanese version of the combination, you can see the past, and the price is not very expensive. OK, OK.
We went in and ordered some cheap burglars to burn, and rice dumplings, and took up a large stove to sit down to bake the fire. In the middle of the stove on the iron shelf, boiling hot water. Outside seating and the quilt, too, is good. The thief burns, roasts the fragrant fragrant, half the chicken is hung on the long sign, take in the hand heavy. Put the wings wrapped in sweet sauce and some of the leg meat after eating, to the remaining half a catty roast chicken breast, sink into meditative, good health. Seven rounds of roast meat, delicious! The beef is very fresh, thin slices, gently baked on the small stove, it will be rolled into a ball, and the grease drops. It is too fragrant, you can eat a big bowl of rice! More beef! I was surprised by the rice ball, a solid carbon bomb that weighs a kilogram 💣 Did you eat it? ? The rice balls were filled with stuffing. It was plum filling from one side, and dry and sweet filling from the other. I put the roasted beef on top and ate it hard. I didn't finish it until the end.
A small private room with a small table in the middle, with a cast iron pot on it, came in, after the pre-cooked tofu and tempura, and aunt in kimono, carrying a large plate of meat. A5 OMI cattle, the fat distribution is extremely uniform frost drop and the cattle are bright pink, the appetite is greatly increased when you see the meat. Smear the butter on a hot pot, pour some cut (sushi roast juice), and aunt picks up the first meat to cook. I didn't expect that the meat is bigger than the pot, my friends and I are stupid (ΩДΩ). The first slice of meat, only egg rind, even fat after the frying soy sauce and a little sweet, soft, smooth and tender. A whole slice will not feel greasy, greatly satisfied. Next, in Shouxi roasted juice when the rinds, into the bean curd, konjac and onions fry. After the vegetables are ripe, put the second slice of meat into a bowl, and let the meat change color over-fire. Add the vegetables in a bowl. Add the second bowl, and fill the tender meat with a sweet slice of onion. In the third round, onion and mushrooms are cooked in a pot, followed by meat and chrysanthemum (like orange), and then served in a bowl. The final staple is a specially made jujube, Shouxi roasted juice to the bottom, and rice in the egg.
Advanced materials are also advanced cooking with common practices ～