A small private room, a small table in the middle, with a cast iron pot on it. After eating the pre-vegetable tofu and tempura, the aunt in kimono walked in with a large plate of meat. A5 Near Jiang Niu, the fat distribution is extremely uniform, the frost and the cow appear bright pink, and the appetite is greatly opened when you see the appearance of the meat. The hot pot is coated with butter, pour some cut (sushi sauce), and the aunt picks up the first piece of meat. I didn't expect this meat to be bigger than the pot, and my friends and I were dumbfounded (ΩДΩ). The first piece of meat, only the egg liquid, even fat after frying, soy sauce and a little sweet, soft and tender. A whole piece will not feel greasy and greatly satisfying. Next, when the sushi roast juice is bubbling, then fry the tofu, konjac silk and onion. After the vegetables are ripe, put the second piece of meat, until the meat is over-colored, and serve with the vegetables in a bowl. In the second bowl, over the soft meat, fill with a sweet onion. In the third round, onion, golden mushrooms go down the pot first, then the meat and spring chrysanthemum (similar to dumplings), the ingredients are ripe and then put in a bowl. The final staple food is the store's special miscellaneous, suxi sauce bottom, add rice to the egg liquid.