Jelly 021 is one of the few French teppanyaki restaurants in Wuhan, where diners can sit in front of the teppanyaki and enjoy their food while watching the chef's cooking skills. In addition to the strong ornamentality, there is also a "best foie gras in Wuhan" recognized by the old foodies.
Jelly 021's foie gras is strictly controlled from the selection of materials, and the foie gras selected by the store is more than 1kg, which is fatter than the 700-800g foie gras commonly used in ordinary French restaurants. When cooked, the foie gras is cooked in a short time at a high temperature of about 250 degrees Celsius, and the inside remains tender and "flowing". Experienced chefs fry the foie gras on a 4-centimeter-square toast slice and pour foie gras sauce made from red wine and a variety of fruits, which greatly dilute the fatty nature of the foie gras without masking its fresh flavor. Another signature dish, steamed eggs with foie gras caviar sauce, is steamed with sturgeon seed sauce in advance and seasoned in soup, then gently stirred in eggshell utensils with a small spoon after adding foie gras. The grease of foie gras brings out the tenderness of the eggs, and the three ingredients are combined into one, and the smoothness and graininess of the sturgeon roe are worth savoring.
The tender filet mignon is one of the most ornamental dishes when it is fried, and the fat fills the room. However, due to the high temperature of the iron plate, the steak is medium-cooked by default to avoid over-roasting and damaging the flavor of the outer layer. The meat of medium-cooked steak is blood red, so be cautious if you mind. Diners who prefer high-doneness beef may want to consider the tongue rim beef thin roast. The original name of this dish was "Guijing Beef" because the rich snowflake patterns on the beef resembled the back shell of a turtle, but after Mr. He Zuohuan, a famous opera artist in Wuhan, tasted it and inscribed it with the inscription "Tongue Edge", the dish was renamed Tongue Rim Beef Thin Grill. The tongue edge beef is taken from the tender belly of the beef, all thinly cut, and slightly roasted on the iron plate several times before being served on the plate. There are three kinds of sauces: original, red wine and sauce, which can be selected separately or mixed and matched.
Gel 021 opened in 2007, the proprietress Ms. Zhu is a Shanghainese, so the zizi sound when cooking on the iron plate is combined with the Shanghai area code 021, named "Gel 021". The restaurant has been in business for many years, and the internal and external facilities are a little old, but fortunately, the restaurant is carefully cleaned, and the dining area is still clean and bright. The service staff is well-trained, and the whole process of guiding, seating, ordering, and introducing is warm and careful, and a chef serves a table of customers, and will briefly introduce the dishes to diners when cooking, so as to interact well with customers.
