这道菜的最初想法是基于2013年我在曼谷吃到的一份泰国牛肉沙拉。开始我的这道菜的第一个版本是尝试用不同的调料去制作，后来我来到北京后决定创造一个更加接近亚洲人口味的版本。我尝试了很多中国当地的调料，后来学习了如何制作地道的四川风味的蒜蓉辣椒酱。这个酱料与牛肉的味觉匹配度非常高。再搭配浓郁的黑胡椒汁以及酸辣洋葱，以及新鲜的芝麻菜，充满艺术感的摆盘，令人垂涎不已，欲罢不能。后来这道菜就成为了Jing餐厅的招牌菜品。
--The idea of this dish was originally based on a plate I hate back in 2013 in Bangkok. A Thai beef salad. The first version I did was with a different seasoning. Last year I decided to create a version closer to the taste of the people in the Beijing, I tried many Chinese condiments and I decided to learn how to make a garlic chili paste Sichuan style. It pairs perfectly with the wagyu beef! This dish it became a signature as the guests really love it!