date:Dec 12, 2012
says one difference between Chinese and Australian meat is that the latter has more distinct flavors and richer textures.
The secret to keep the authentic taste of the meat, he says, is to differentiate one part from another and cook them accordingly.
That can mean new options for familiar cuts of meat.
Take the lamb chump for example, Zhang says. Australian chefs simmer it with curries until the meat reaches a perfect doneness and absorbs all the curry flavors. But in China, we often stir f