Shenzhen | Dragon Tavern

The chef wields the spatula like a ninja performing hand signs. First, he tosses premium butter and scallion segments into the pan, and the aroma of butter mixed with caramelized sweetness instantly fills the air, making your mouth water uncontrollably. Next, large slices of Wagyu beef hit the pan, sizzling and releasing oil, gradually turning a golden hue—my saliva is practically dripping onto the floor. Step Two: As the Wagyu beef starts to change color, the chef pours in their exclusive sukiyaki sauce with a swift motion. Step Three: The cooked Wagyu is dipped into a bowl of pasteurized egg liquid, locking in the meat's juicy flavors. Every bite is a burst of happiness. Step Four: Cabbage, garland chrysanthemum, shiitake mushrooms, and tofu are all thrown into the pot, followed by another layer of Wagyu beef. It's like the ingredients are having a party. The Wagyu absorbs the broth, becoming incredibly tender and sweet. Finally, udon noodles are added, soaking up all the flavorful broth. Every bite of these noodles is carb heaven—truly divine.