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Beef
Appears in
By Keith Floyd
Published 2005
A hotpot or steamboat; cooking the beef; cooking the vegetables and bean curd.
Sichuan cuisine has a good range of beef dishes, and they are popular too among the Chinese Muslims, but elsewhere pork is far more commonly found. But, in fact, most pork dishes can be made with beef instead. However, unlike pork, beef is hardly ever diced, but is cut into thin slices or strips.
As with all luxury items like pork, beef, chicken, duck, shellfish, in the Chinese kitchen a little goes a long way. Whereas we in the West need half a cow to roast on Sundays, with two tons of roasted potatoes and a sack of Brussels sprouts, the Chinese, who are not parsimonious, but good husbanders of resources, will use these ingredients to brighten up and flavour fundamental dishes of noodles or rice.
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