"It smells so good~!"

As the player who probably ate the most steak in the room at this moment, Su Mei was the first to express emotion.

"Hmm~ Not bad!"

This is the opinion given by Chen Li. He seems very calm, but the premise is that you ignore his swallowing movement.

"Uh~!"

This is Assistant Ren Xiaobo~ No, it’s Mr. Ren now.

Although Ren Xiaobo also found the taste too tempting, he was very restrained when facing his boss, who had been an assistant for many years.

"Gudong~!"

"Goooooo~!"

In the corner of the kitchen, Liu Qingqing also swallowed her saliva. As for her roommate Li Xiaoying, her stomach started to growl.

"Gudong~!"

"No. Brother, where did you get this beef?"

"This is so fragrant, why don't you add anything else?"

This was the voice of Deng Weimin, who had just returned to Beijing. It was obvious that he had been completely attracted by the fragrance.

"Don't tell me~ There is something wrong with this beef."

In the entire kitchen, the only one who is relatively normal is Chef Gong.

As the main person invited by Chen Li to cook and taste today, Chef Gong is undoubtedly the calmest one.

But in fact, Chef Gong's inner activities at this moment were the richest among everyone present.

As a famous chef, Chef Gong is naturally involved in all kinds of expensive ingredients.

Although he is best at the Beijing-style palace cuisine, he, Chef Gong, can naturally do something like frying a steak at his fingertips.

The reason why he felt so uneasy at the moment was naturally because of the ingredients Chen Li brought out today.

There's nothing strange about the ingredient itself, it's just beef ribs, just the naked eye.

But even ribeye steak is nothing unusual for Chef Gong.

Although he is a Chinese chef, he has not never eaten Western food. In fact, he even eats it often.

But the quality of the rib-eye steak that Chen Li brought out today obviously exceeded his imagination.

When he saw this piece of steak, he subconsciously thought of the island country's A5 Wagyu beef that he had eaten twice.

Chef Gong has only eaten real A5 Wagyu beef twice.

It's not that he can't afford it, but it's not easy to buy.

When Chef Gong saw the steak brought out by Chen Li, he thought at first glance that it should be A5 Wagyu beef.

Because of the blending and flaccidity of beef and fat, as well as the color of muscle and fat, everything tells him that this is a top-quality steak, a real top-quality steak.

Although he is not sure, Chef Gong has actually guessed that Chen Li got a piece of A5 Wagyu beef from somewhere. No wonder this boy insisted on dragging him to cook today.

Although China has not banned the import of beef from island countries in 1999, the output of A5 quality Wagyu beef is not very high even in island countries, so it is actually difficult to buy it domestically.

Wagyu beef in the island country is divided into five grades according to standards, ranging from A1 to A5 from low to high.

But in fact, A4-A5 grade Wagyu beef is rarely sent abroad, and the output is not enough for them to digest.

Not to mention A4 and A5, even if the real Wagyu is A3, not many go abroad.

Generally, almost all A1 and A2 grade Wagyu beef are exported. If you want to eat real A5 Wagyu beef, the best way is to go to the mainland of the island country to eat it.

In the previous life, the so-called A5 Wagyu beef in China was basically Australian Wagyu beef. The two are the same thing, but they are not the same thing.

Australian Wagyu and Island Wagyu belong to the same breed, but there are differences in the way they are raised and marketed.

But generally speaking, whether it is Australian Wagyu or Island Wagyu, it is the top quality beef among beef.

In addition, Chef Gong has also seen A5 Wagyu beef from the island country twice, so he came up with this idea.

But when he actually started doing it, he suddenly felt something was wrong. Because...

"Good boy, where did you get this beef?"

"This aroma is even more exaggerated than the A5 Wagyu beef from the island country!"

"I'll taste it first~ I'll taste it first. Don't be impatient!"

"I'll give you a taste first."

As he spoke, Chef Gong couldn't wait to use the kitchen knife on the chopping board to cut a piece off the freshly cooked rib-eye steak.

Because it was ribeye, Chef Gong only fried it to less than medium rare. It is said that the best way to eat ribeye is medium rare.

However, this level is actually difficult for most Chinese people to accept. Therefore, although it is slightly missed by about five points, it is easier to accept for these people present today.

But even though it was nearly medium-rare, when Chef Gong cut it open, the inside of the beef was still tender red, and even when it was squeezed, there seemed to be pink "gravy" oozing out.

"Well!"

Chef Gong put the cut piece of rib-eye steak into his mouth, chewed it twice and was stunned!

Then

"Fuck~this meat"

"This meat.!"
Chapter completed!