/ck/ - Food & Cooking

>>18045155
Anon, you have to understand something. Asians are the numbah won disagreers with other Asians. Some like it lean, some fatty, some almost no fat, some almost all fat. I spent a few months in China decades ago and mutton tail hotpot and hunan pork belly fucking blew my mind. It had never occurred to me that people would want to eat basically 25/75 (former) or 40/60 (latter) lean to fat. Like literally more fat than meat. Not to discard or pick off, but to celebrate and then pound maotai/baijiu/local equivalent basically extremely nasty vodka made with sorghum. It took me a while, but I eventually figured out why they liked it. The thing is, other Asians hated on that shit way harder than I could have ever done.

So basically the same way you might question why in ‘murica Jack Daniels prepackaged pulled pork differs from say KC Masterpiece prepackaged pulled pork or Sweet Baby Ray’s Honey or whatever, they all have their niche and they cater to it. If you buy this brand again, you know what you’re getting, presumably you like it. Pic related is a “fancy” Beijing hotpot place with fairly fatty lamb/mutton.

Could you cook a steak on it? Sure. But imo you’re best off cutting a chunk of fat off a nicely fatted steak, rendering it, then frying it in its own fat, not rendering a fat-forward hotpot lamb cut then cooking an unrelated steak in it.