What are some traditional American steakhouses in the country that are still good?

Venice Steak City in Zhongshan, Guangdong, is a very good traditional American steakhouse, and some of the steaks in it are particularly delicious and keep the original taste.

I think Mr. Lee's beef noodle king is a good restaurant. I love going there and he has American steaks too.

There are indeed many such steakhouses in China, and there is one 3000 meters away from me.

Rusi Kui, Wolfgang, Moulton, Roosevelt, Yan Yan Western Restaurant, etc., these are very good American steakhouses.

Hawker is a national chain enterprise specializing in steak and Western food, and Zuoke Steak is a very famous western restaurant in Beijing, and these two places are the most distinctive gourmet steakhouses in the country.

Wuhan's Aloha Diner is a very good restaurant.

There are many steakhouses in China that are particularly worth visiting, especially in the Aegean Sea in Shanghai.

There is a restaurant downstairs in my house that feels very good, with both the feeling of American steak and the taste of Chinese characteristics.

Western restaurants are still relatively few, all I know is to enjoy it, I often go with children before, it's not bad!

There are many American steakhouses in Japan that I like, but I actually enjoy the joy that one type of steak brings me.

There are a lot of them, depending on which one you like, I personally like to eat steak, but I always fry it myself.

I think Hong Kong Moulton steak is the best! But a steak starts at 800 Hong Kong dollars! ，

1. Filet mignon: Filet mignon is generally selected from tender beef tenderloin or the most tender meat on the beef tenderloin, the meat is tender, there is almost no fat, this steak is fried to 5 7 mature and has the best taste.

2. Rib-eye steak: Rib-eye steak is also called rib-eye steak, which is generally used to use the meat on the ribs, lean meat mixed with fatty meat, and the taste of the fried and grilled is particularly fragrant and delicious, and this steak is fried to 3 5 mature and has the best taste.

3. Sirloin steak: Sirloin steak is generally selected from the meat on the outer loin of the cow, the meat of this part contains a certain amount of fat, and there are white tendons in the extension zone of the meat, the meat quality is also relatively hard, and the taste is tough, and this steak is fried to about 5 mature, and the taste is the best.

4. T-bone steak: T-bone steak is generally made of the backbone meat on the back of the cow, and the meat is relatively rough, which is more common in the United States and less common in Europe.

5. New York steak: New York steak is generally made of high-quality boneless rib meat, containing a small amount of fat, which is very suitable for grilling steak parts, and New York steak is also called New Yorker steak in the United States.

6. Red House Steak: Red House Steak is generally selected from the rear end of the beef loin, and the loin cut surface of this position is the widest part, which has a larger and thicker loin than the T-bone steak, with a good taste and more expensive.

7. Beef short ribs: Beef short ribs are generally selected from the beef short ribs on the left and right sides of the beef breast, the beef short ribs are tendon-related, the meat is fat and juicy, and the chewy taste is good.

Steak: Steak, also known as steak, refers to lumpy beef, and the meat of fine steak is juicy, tender and is one of the most common foods in Western cuisine. In the Middle Ages in Europe, beef was considered a high-class meat for princes and nobles, and was cooked with equally prized peppers and spices to show the dignity of the owner.

Steaks are mainly cooked and grilled, and are usually not cooked until fully cooked, but rather cooked to a more raw degree according to personal preference.

What is the difference between a good steak and a regular steak? Good steaks have firmer meat, while ordinary steaks are soft and rotten.

1.Good steaks are mostly vacuum-packed steaks and mostly purple. Steak Parts:

Different steak portions have different flavors. The best texture is the Filipino steak, and ribs are also common. Steak Origin:

The flavor of steak varies from place to place. The more common ones are river beef steak and Angus steak. The quality of beef mainly includes the color, tenderness, flavor, hydraulicness and juiciness of the beef.

The color of the meat is affected by factors such as age, hygienic conditions for slaughtering and processing, storage and processing conditions, muscle parts, and exposure time in the air. Regular beef is bright red. The older the cow gets, the darker the color, from light white to red to dark red.

When beef is exposed to oxygen in the air, its color changes.

2.After a good steak is thawed, it is not much different from a fresh steak and there will be red blood streaks coming out. Inferior steaks are black after thawing and do not look fresh.

Steak is generally fried or grilled, which means it is tender and juicy. So the very muscular parts are not suitable for steak, and pure butter is naturally not suitable for steak. As a result, Western chefs have opted for a variety of carefully selected steaks, which are muscles that are rarely exercised.

For example, the common cold, filet mignon, and the naked eye are all concentrated on the back of the cow, and the back muscles are only used when the cow turns, and the amount of exercise is very low, so this part of the meat is very suitable for steak.

3.A good raw cut steak has a delicate and shiny meat, and the fat is clean and white or creamy yellow, and it will not be sticky to the touch. Gently press, right away, lightly press, the meat will not **.

When choosing a steak, the most important thing is to choose the part. The beef cuts are very professional, detailing and distinguishing each part of the cow. As a beef eater, you don't need to know everything.

You just need to know your good taste and you can easily choose some typical nouns. For example, filet mignon is beef tenderloin taken from the softest rump and loin muscles of the cow and is best for frying or charcoal-grilling.

There is a difference in taste, a difference in **, a difference in quality, a difference in color, and a difference in production method. And the nutritional value of good steak is much higher than that of ordinary steak, and good steak is much higher than that of ordinary steak, so we must pay attention to this aspect when buying steak.

The difference is that the taste is different, the taste is different, the production process is different, the processing method is different, the disinfection process is different, and the cooking method is different.

The taste is not the same, the quality is not the same, the taste is completely different, the ** is also different, and the origin is completely different.

1. tenderloin (tender beef tenderloin, beef tenderloin).

Tenderloin, also known as fillet, is the most tender meat on the sloin and contains little to no fat. Because of the tender meat, it is very popular with friends who love lean meat. Serving Tips: Fry to 3, 5 and 7.

2. rib-eye (rib-eye steak).

The meat on the beef rib is both lean and fat, and because it contains a certain amount of fat, this kind of meat has a more fragrant taste. Serving tip: Don't overcook, 3 ripe is best.

3. Sirloin (sirloin steak, sirloin steak) (beef loin).

The meat on the outer loin of the cow contains a certain amount of fat, and the extension of the meat has a circle of white tendons, and the overall taste is tough, the meat is hard, chewy, and suitable for young people and people with good teeth. Eating tips: When cutting the meat, cut it with the tendons and meat, and don't overcook.

4. T-bone steak

Also known as a T-bone, it is a T-shaped (or T-shaped) shape and is the backbone of the cow's back. On both sides of the T-shape, there is more and the other is less, the more is sirloin, and the smaller is the filet, which is separated by ribs.

5. Dry aged steak

Dry-aged steaks are usually stored for at least 7 to 24 days in the prime rib-eye steak, which darkens the color of the beef, softens the stem tissue of the beef, and at the same time makes the meat taste more mellow due to the evaporation of some of the water.

It is that some special parts of the beef on the cow can be fried directly, and the steak can be eaten, generally there are beef tenderloin, sirloin, eye meat, and T-bones, and it is generally fried to the required maturity according to your own needs.

Many people usually go to Western restaurants to eat steak, because they don't understand the difference between these three kinds of steak, so they will be more entangled in one thing, which kind of steak to order? Today I will introduce to you the difference between these three types of steak, and you will understand after reading the following!

One, filet mignon.

The English name of filet mignon is filet, it is the king of steak, the meat of filet mignon is also called tenderloin, beef tenderloin, it is wrapped in the abdominal cavity of the cow, also called beef tenderloin, tenderloin, the biggest feature of filet mignon is: the meat is fresh and tender, and the fat content is less, it is the best choice of ingredients for the best people.

Second, eye beef steak.

Eye steak is also called rib eye steak, the English name is rib eye, it is an eye-shaped piece of meat on the rib side of the cow, so it is named eye steak, this steak is more tender, chewy to eat, very suitable for frying.

Three, sirloin steak.

The filet mignon mentioned above is the tenderloin of the cow, while the sirloin steak is the outer loin of the cow, and it is located in the brisket of the beef and is very close to the part of the filet mignon.

Sirloin steak is characterized by its rich flavor of meat, chewy and chewy, and it is also well-known, and is quite popular with the majority of diners!

Finally, let's summarize again, filet, eye meat, sirloin, the difference and characteristics of these three types of steak, first of all, filet mignon meat is tender, well-known, low fat content, very suitable for ** people to eat.

Second, the ribeye steak is the part of the whole head that is rich in butter flowers, and during the frying process, the oil flowers will exude a faint milky aroma, and the taste is more chewy, which is very suitable for young diners.

Thirdly, sirloin steak belongs to the outer loin part of the beef, which is suitable for fat and leanness, and tastes tender and juicy, and chewy, which is suitable for young people or people with slow teeth.

The process of making all steaks is the same. Marinate it first. (With salt.)

Monosodium glutamate. Black peppers. Powder.

Loose meat powder. "Celery. Coriander.

Onion juice water. etc."Of course. There is a percentage of these.

Once marinated, fry again. Different steaks are fried differently. For example, local steaks are generally fried for more than 8 years.

New Zealand West Cold Steak fried 7 percent. Japanese Kobe steak 4 percent can be eaten. It depends on the environment in which the cattle are grown.

There are few germs in a good environment. I am not afraid of being born at all. And it's well nourished.

Of course. Not bad either. Hehe, Japanese Kobe steak is more than 600 yuan.

I can eat 4 servings at a time.

Stir-fried noodles with black pepper beef tenderloin.

Teppanyaki steak. T drum steak.