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  1. B

    Chinese meat - technique

    Thanks everyone! Certainly given me some things to try :)
  2. B

    Chinese meat - technique

    Hiya, Most of the Chinese resteraunts I've gone to always have really, really tender meat and I want to know how it works. No matter how I cut or bash the meat I can't get it the same way. Is it in the particular cut of the meat? Is there lengthly marination involved? Anyone know?
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