Grow up in an ordinary environment, eat ordinary grass and ordinary feed, breathe ordinary air, drink ordinary water, and then be processed into beef in an ordinary slaughterhouse, and then enter On the dining tables of thousands of households. Only cattle born, raised, and slaughtered in Hyogo Prefecture can obtain Kobe beef certificates. However, to be truly evaluated as Kobe beef, it must have pure blood and must also be evaluated on items such as fat mixing rate, color, and fineness.

Yellow River carp, Songjiang perch, Taihu whitebait, Yangtze saury. Moreover, there are records in gourmet books that highly praise the taste of these four kinds of fish. But how many people can actually tell the difference between these four so-called origin fish and other fish? There are also so-called Yangcheng Lake hairy crabs.

The term "Wagyu" refers to the beef produced by several varieties of Japanese Wagyu beef, while Kobe beef refers specifically to beef cut from cattle raised in Tajima, which is stocky and broad-chested. The belly is round and the skin is shiny. Only cattle born, raised, and slaughtered in Hyogo Prefecture can obtain Kobe beef certificates. Moreover, the cattle compartments are particularly large, and there is a piece of land dedicated to growing grain for the cattle instead of feeding them feed. The compartments are usually used. The wind repels mosquitoes. It is said that it is the same as a particularly expensive Japanese rice. The production of this Japanese rice takes up a lot of space because Wagyu beef and Kobe ordinary beef do not know what is going on. No matter how much the meat tastes during the meal. Okay, so true. I enjoyed my meal very much, but I always felt like something was missing after I finished it. It was either that the portion was not enough or the price was high. It just didn’t leave a lasting fragrance on my lips and teeth.

It can be said to be the Rolls-Royce of beef. It has a soft and tender texture and a marble-like pattern, which is really mouth-watering. Kobe beef hotpot and Kobe beef barbecue are already very common in Japan, but this restaurant in Tanimachi 6-chome has put Kobe beef in a new way. The function of "good taste for the body", such as "bitterness", is to make the reward reflex area of ??the brain tell you "Don't eat it, it's poisonous!" "In the same way, the "stinky smell" smelled by the nose also tells you "Don't eat it, it's poisonous! ".