[katana]

My experience is what passes for "meat" in Mainland China, especially compared with their neighbors in Korea, is mostly bone and gristle. The sound of diners sucking the juices out of a chicken bone is pretty common. A buddy of mine once asked me during a dinner where he was the guest of honor "Where's all the meat?" Pork is a sort of an exception, with pork belly braised to tenderness in soy broth, Hong Shao Roh, being my (and supposedly Chairman Mao's) favorite dish. But in a lot of their dishes the meat is sparse and used mostly to add flavor to a dish.

[Zhang Fei]

[Pork is a sort of an exception, with pork belly braised to tenderness in soy broth, Hong Shao Roh, being my (and supposedly Chairman Mao’s) favorite dish.]

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Isn’t that like consuming a mouthful of butter with bits of meat interspersed somewhere in there? A strictly acquired taste? I’ve heard the word unctuous used to described the braised pork belly fat.