Cantonese Salad of Braised Shin of Beef

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

I was introduced to this dish by a visiting chef from Hong Kong, who produced an overelaborate banquet of which I found this dish the most memorable (never having been an enthusiast of the carved-carrot school of presentation so loved by the Chinese).

The Chinese do not share our concern with serving meat hot On the contrary, many dishes like crispy roast pork and Cantonese duck would be ruined by reheating and are supposed to be eaten at room temperature. This is worth re