Meat

As these recipes demonstrate, pork is the ‘red meat’ of Chinese cuisine. For a number of ecologically sound reasons, pigs (along with chickens) are the main source of animal protein for most Chinese; only the northern Chinese have incorporated beef and lamb into their diets. In Hong Kong, however, with its easy access to world food supplies and with its cosmopolitan population, all types of meat dishes are readily available. While pork recipes predominate, there is a gradually increasing acceptance of other meats, especially beef, into the traditional canon.