The Chew Factor: the Story of Beef in Modern China

I was forty-seven before I realized I had never eaten a proper steak. Growing up in San Francisco, I had eaten plenty of steak—but it was always the Cantonese adaptation of this Western classic. Soft in texture and thoroughly cooked, it was a heavily modified for the Chinese palate.

The catalyst for this belated realization?

A weekend visit from Ryan Waddell, the fine-dining chef I was working with.

A flattering picture of me

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