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主廚用以美國頂級牛小排切片過油,加入醬油、老抽、銀芽及韭黃快火炒,純米漿製成之河粉炒成在搭上北京鴨腹部填入南乳醬、大蒜、白芝麻醬,汆燙後風乾十二小時後爐烤而成,表皮金黃外酥內嫩搭上豬五花肉以乾蔥、大蒜、白芝麻醬醃漬,以250度爐烤先爐烤45分鐘,淋上麥芽糖再烤15分鐘而成的終極雙拼飯,必選口袋美食,不嚐肯定飲恨。
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※牛肉產地(國):美國