What is
牛肉?

牛肉 (niúròu) is the Chinese term for beef, which is meat from cattle. It is commonly used in various Chinese dishes and is known for its rich flavor and versatility in meat preparations.

Origins & History

Beef has been a part of Chinese cuisine for centuries, originating from the domestication of cattle. It became widely popular during the Ming and Qing dynasties, influencing many regional dishes. In modern Chinese cuisine, beef is a staple ingredient used in stir-fries, soups, and braises.

Taste & Texture

Beef has a hearty and robust flavor that can vary in tenderness and richness depending on the cut of meat and the cooking method. When properly cooked, it can be juicy and flavorful, making it a favorite in many culinary cultures.

Ingredients

Beef

A protein-rich meat obtained from cattle, which can be prepared in various cuts such as ribeye, sirloin, brisket, and tenderloin. Each cut has its unique flavor, texture, and cooking requirements.