The Chew Factor: the Story of Beef in Modern China
- Miranda Brown
- Mar 1
- 1 min read
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.
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