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?