以慢煮6小時的澳洲和牛面頰肉為主角，豆蔻與八角的香氣交織，黑胡椒的辛香與紅酒醋的微酸平衡了油脂感。 Features 6-hour slow-cooked Australian Wagyu cheek, spiced with cardamom and star anise. Black pepper and red wine vinegar cut through the richness.