date:Dec 12, 2012
ry this part with gingers or marinate it in sauces before roasting it.
Chinese people have different eating habits from foreigners. So do the cattle. You cannot say this is good and that is bad. They are just different, he says.
But he has been impressed by the cooking methods for Oz meat, which he says are more varied than those for Chinese meat.
Sometimes a cheaper part, if cut in the right way, can taste like a more expensive one, Zhang adds.
The cutting knowledge is very important, says