date:Dec 12, 2012
nese from eating beef, but modern chefs and diners are more open to it.
Wang Zhaozhi, head chef of Chinese cuisine at Beijing's Diaoyutai State Guesthouse, says it was refreshing to observe the chefs from Malaysia make delicious beef and lamb dishes without food additives.
Equally important, he says, is gaining knowledge of butchering techniques. It helps you use every bit of the meat in the right place, he says.
Zhang Peng, deputy chef at Hilton Beijing and the host chef for the gala dinner,