转【】香港名厨、南澳州食品和葡萄酒大使黄永帜Wong Wing Chee（XO酱和杨枝甘露发明者）今晚在北京瑰丽酒店为大家献上五道袋鼠肉供品尝。最爱酸汤浸袋鼠小西冷，肉很嫩，汤汁有虾味，粉丝细滑，十分十分美味。袋鼠尾巴也很嫩很入味，一点没有以前吃的难嚼劲，看来还是中式烹调法好。大厨亲自挑选的肉，根据不同部位，或煮或烤或煎，实在是好吃极了。搭配袋鼠肉的是南澳州奔富葡萄酒和库珀啤酒[呲牙] 太赞了。袋鼠肉天然营养，脂肪含量类似瘦牛肉。期待这道野味可以早日进入中国市场??图7右2是澳大利亚驻华大使Jan Adams阁下. 图8左2是澳大利亚袋鼠肉协会会长Ray Borda先生。#大家一起推广袋鼠肉 kangaroo meat tasting
Hong Kong chefs, food and South Australian Wine Ambassador Huang flag Wong Wing Chee (XO sauce and Yoji nectar inventor) tonight at the magnificent Beijing hotel we offer five kangaroo meat for tasting.
Sour Kangaroo favorite dip small sirloin, meat Hennen, taste shrimp soup, noodles smooth, very very tasty. Kangaroo tail is also very tender and tasty, and chewy, but it seems good for Chinese cookery.
Chef personally selected meat, depending on the location, broiled or grilled or fried, it is delicious.
With kangaroo meat is a South Australia Penfolds wine and a Cooper’s Beer. Kangaroo meat natural nutrition, the fat content is similar to lean beef.
This Game Meat can look forward to a speedy road to enter the Chinese market.
Excellency Australian Ambassador Jan Adams.
Australian Kangaroo Meat Association president Mr. Ray Borda.
Everyone was there to promote kangaroo meat.
“True Aussie Brands” supports and Promotes Australian Kangaroo Meat for consumption by the Chinese Consumers