粉蒸牛肉配桃红香槟
粉蒸牛肉是一道经典川菜，牛肉鲜嫩，入口麻辣适中。瘦牛肉切条，与大米粉，酱油、豆豉等拌匀即可入蒸笼，出屉后撒上葱花即可上桌。虽然略带辣味，但是搭配桃红香槟却是相当美味。上好的桃红香槟除了水果气息，也带有强劲的香料味道，是牛肉的好伙伴。而气泡带来的针刺感，也很好的缓解了辣味，让人在麻辣之余更加享受香槟带来的快感！张翛翰，甲午年正月

Steamed Beef with Fried Rice Powder and Rosé Champagne
This is a signature Sichuan dish. Beef is cut into strips and then steamed with fried rice powder, soy sauce, and fermented soybeans. It is served with spring scallion. …