It is said that Matsuyama beef, in fact, is specially supplied to the emperor, each Matsuyama cattle has its birth certificate, parents, grandparents have recorded, to confirm that it is a real Matsuyama cattle. So the top Japanese is Matsuyama beef hahahaha this sentence is I copied on Weibo, I saw the very hearty barbecue is also the same as in China, I put it on the stove, the waiter will demonstrate it first, teach you to use butter sliders and then barbecue, I, more free to do what you want, The meat after the time is not seen by themselves, so it may not be as delicious as their professional roast. Overall, the meat is really delicate, each part has a few pieces of meat to let you taste different texture, domestic Korean barbecue is not comparable, from lean meat to fat, gradual. But the last few pieces, I can't eat ... It's a bit fat. When I roast it, I have been nourishing oil. After eating a mouthful, it is oil. Those fat friends who say fat but not greasy. We eat really the same beef? Garlic stone pot bibimbap, I think it can be said to be a must. Very fragrant and delicious, we eat well, if not very hungry, two people are enough, the feeling is just right. plum wine, recommended! Very sweet, not difficult to drink at all, girls with poor wine can also try, the feeling of micro-simmering just, can relieve greasy, and taste beef will taste better overall. The meat is still delicious. Very tender. After eating the aftertaste over there, the domestic ones will feel like eating grass in the country.