Which piece would you like?
Over the holiday we went to one of the suburbs of Shanghai to have dinner with some of Li’s extended family. They treated us to a very nice lunch but the above was outside the restaurant, quite literally swinging in the breeze.
I know that hanging meat increases its flavor. In the US we talk about “aged beef” and the effects on a regular basis. Shanghai’s pollution, though, makes this something that I’m not super willing to try – at least willingly, though who knows what was in the lunch that I ate that afternoon.
Would you have eaten that meat? What kind of cold storage do you think is appropriate?
Just like the dried salt cod set out to “sun” in Macau… on the street next to all the bus traffic. Rather unappetizing!
Yes, I agree. I’ve even seen it next to busy roads, this one was more off the street.
As far as I’m aware, hanging meat does not just change the flavour, but it’s really important for the texture. Very “fresh” meat is often far too tough to eat, no matter how long you cook it.
But the pollution factor would put me off, too…
Yes, I know in certain places, like with cheese you want the molds and spores from the air, but this air?
Just as well they aren’t really that much into cheese over there in Shanghai… lol.