date:Dec 12, 2012
Xu Long, head chef of Western cuisine at Beijing's Great Hall of the People. And only if you do the cutting yourself can you understand the reasons why they cut the meat in this way.
Xu says more regulations are needed for the livestock industry in China, and of course, we also need some good pastures. We may not develop the same pastures as those in Australia. They are kind of a natural gift. But we certainly can improve what we have right now.
As the 14 chefs in the program perfect their rec