date:Dec 12, 2012
d bring beef and lamb from Down Under into Chinese cuisine - while taking high-end Chinese cuisine to the outside world.
There will be more training and recipe development, says the meat association's Tang Xuehong.
It is a continuous program and will become a platform for Chinese chefs to exchange ideas, explore and experience Australian beef and lamb.
MLA will also expand the program into other cities, so RMC chefs will lead the trend of using Australian red meat in Chinese cuisine.
Tang sa