Anvil House

Western food, very unexpected to go. Foie gras likes to eat, there is no strange taste that makes me unbearable, it is very delicious, the carrot has also been licked by me, I don&#39;t know if others will let it go. Frying silver carp can be eaten in one bite, I don&#39;t understand why all western restaurants have such a small amount.

I like the style and architecture of the appearance, the original feeling, this is the most beautiful thing in the trip, not the bustling crowd

Japanese roast meat shop send Korean kimchi as a side dish, does it mean not very authentic? A: No! Even if he still sells kimchi, stone pot bibimbap, seafood cake, as long as it is grilled with barbed wire and beef, it is a good girl,... No, it is good roast meat. The easiest way to distinguish: Korean barbecue is to roast super large pieces of meat with a whole iron plate, and finally cut open, mainly pork belly, with vegetable leaves to eat. Japanese roast meat is roasted with chopped dumplings / hollow roasted trays to slice small pieces of meat and drained, with beef-based, divided into salt roast, sauce roast and flavoured roast with rice to eat. Simply roasting the meat, ancient times, seriously began to roast beef, is the end of the shogunate, the British began to raise cattle in Kobe, beef after the popularity. At that time, everyone was unwilling to eat the internal organs, and North Korean workers in Japan bought the internal organs from the pasture at a low price, and made them very cheap to roast the internal organs, and quickly carried forward the culture of the water. The Korean War broke out, and the Koreans began to split into two groups. They were the Korean cuisines that did not change their names and did not change their names, and the Japanese roast meat pie that went into the countryside. And since then, the roasted internal organs and roast beef were unified, and the name was roasted meat. When roasting meat, cut the beef into thin slices, pickled sweet soy sauce, lemon, salt. Most of the internal organs are treated with flavored dip and then roasted. That is to say, the current Japanese roast meat, trace its roots, is Korean cuisine. It&#39;s just that Koreans are born in Japan, and Koreans are not roasted like this.

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