Meat

Meat in the Chinese cuisine is predominantly pork. Scarcity of grazing land and therefore cattle left the Chinese with but a few established beef dishes. Lamb, in great supply in the northern regions, is a staple for the Chinese Muslims, but most other Chinese shun it because they feel its flavor is too strong. The northern cuisine has produced such excellent dishes as Scallion Exploded Lamb and Lamb Pot.

The repertoire for beef has widened considerably today among the Chinese living abroad. After all, what applies to pork is also ideally suited to beef, with only minor adjustments in timing. Slippery-coating is a remarkable preparational technique for beef, making tougher cuts of meat as tender as fillet.