If you’ve ever eaten at a Chinese restaurant, you may wonder what kind of meat is served. Among the choices are: Tenderloin steak, Cat and dog meat, and Pork. In addition to pork, you can also enjoy tenderloin and flank steak, among other meats.
Pork is one of the most popular meats used in Chinese cuisine. The meat is often roasted and prepared in various ways. One of the most common methods is char siu, which translates to Chinese BBQ. This cooking method involves marinating pork in a sweet and salty sauce before being roasted on an open fire or in an oven.
When cooking pork, it is essential to ensure it is thoroughly cooked. To ensure that the meat is cooked correctly, it is recommended to use a meat thermometer. The internal temperature of the heart is more important than the cooking time. The meat thermometer is the most helpful tool for determining this.
Chinese restaurants use different kinds of meat in their dishes. Pork is the most popular type of meat, and you can find it in almost any meal you order. Another popular type of meat in Chinese restaurants is Chinese beef. It is tender, juicy, and has a slightly sweet taste.
Cat and dog meat
The use of cat and dog meat in Chinese restaurants has been controversial recently. Although most Chinese restaurants use real chicken, they often cut it into tiny strips for the menu. As a result, the meat in Chinese restaurants is usually rubbery. While this may not be as gross as dog meat, the practice is still unethical.
Despite the widespread usage of cat and dog meat in Chinese restaurants, a significant minority of Chinese do not eat meat. Many animal lovers have even paid to rescue dogs from the Yulin Dog Festival. Regardless, the practice is still illegal in China and should be banned.
The price of cat and dog meat in Chinese restaurants is high, with dogs being cheaper than cats. While chicken is the most common meat eaten in Chinese restaurants, the quality of cat meat is superior. Depending on the animal’s size, cat meat can be sold for $50 to 70 dollars.
The practice is illegal in China, but there is no way to stop people from eating it. Many regions are banned from using cat or dog meat, and various countries have banned the practice. However, there are many regions of the world where dog meat is popular. The Yulin region has a large number of dog-eating restaurants. A recent survey by HSI found that 13 percent of Yulin residents never eat dog meat, and 59 percent eat it only rarely or less than half a dozen times a year.
In 2009, animal activists confronted the driver of a truck bound for Guangzhou. A stand-off ensued for more than a day. While the police and drivers were arguing, hundreds of cats escaped. In the end, 300 animals were saved. Many died or had broken legs, but those that survived were saved and used in soups in Guangzhou restaurants.
Flavorful flank steak
The flavor of flank steak is a crucial component of a delicious Chinese meal. It is an affordable cut of beef that can be cooked to a perfect medium-rare with a long sear. In addition, flank steak is easy to marinate and imparts flavor without requiring hours of prep time.
Chinese restaurants use flank steak to create a variety of stir-fried meals. This inexpensive cut of beef is widely available and is one of the most popular cuts. The meat is usually marinated, making the dish tender and juicy. A pound of flank steak can be purchased for about $6.99 to $8.99.
To prepare this dish:
- Begin by preheating a 12-inch heavy skillet.
- Add oil and heat to the pan.
- Once the oil is hot, add the flank steak and cook it for about two to three minutes.
- While the steak is cooking, mix the ingredients in a glass measuring cup.
- Stir in the sugar, ginger juice, and freshly grated pepper.
To marinate your flank steak:
- Whisk the ingredients in a small bowl or large glass container with a lid.
- Place the flank steak in the bowl or ziplock bag. The flank steak should marinate overnight, turning the steak halfway through the process.
- Once the steak is ready, grill it at 500 degrees F.
Plain tenderized beef
Chinese restaurants often tenderize beef using a method called velveting, also used to tenderize chicken. The technique is economical to create tender, juicy meat, requiring no special equipment. The secret is in the ingredients used. The beef is transformed from economical to velvety using a small amount of baking soda. This method also makes the meat easy to cut, making it an excellent choice for stir-fries or beef stroganoff.
For a simple, inexpensive method, use a pound of chuck steak and mix a rounded teaspoon of baking soda per pound. Mix the baking soda with one-fourth cup of water and rub the mixture into the beef. Leave for 20-30 minutes, and then rinse under running water. Make sure to stir the meat throughout the process to make it tender.
Chinese restaurants also use a recipe that uses baking soda and water to tenderize the beef. They then drain the meat into a colander and transfer it to a bowl to marinate. This recipe contains baking soda, a powerful tenderizer, but too much will result in an off-taste.
Tenderloins are some of the most popular beef cuts in Chinese cuisine. Tenderloins are cut into strips and used in stir-fries. Other cuts of beef commonly used in stir fries are tri-tip, ribeye, shoulder center, and top blade.
This dish is also known as the pepper steak and has bell peppers. The green and red peppers add sweetness to the dish. Other vegetables can also be used instead of bell peppers.