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有的地方考厨师,据说只考两个菜:烧豆腐和炒牛肉丝,都是普通菜,就是不容易做成功。家庭炒牛肉丝,十有九回嚼不动。因为连差不多的厨师都视为畏途,家庭掌灶者就更没把握了。 因而也就失去了一款美馔,只好不是红烧,便是清炖,顶多买点酱牛肉下酒,有的吃来还塞牙。 也许因为这原因,中国人的肉食中,80％以上是猪,牛肉只占2.5％上下。西方人的肉食刚刚相反,谚语说:“西餐无牛,厨师束手。”试看外国的菜肴,牛肉做的真不少。欧洲著名的牛肉菜如:
In some places chef, is said to only test two dishes: burning tofu and fried beef, are ordinary dishes, is not easy to do successful. Family fried beef shreds, ten do not chew back. Because almost even the chefs are regarded as awe-inspiring way, the family is even more uncertain grasp of the stove. Therefore, it also lost a delicacy, but not braised, is stewed, at most, buy sauce beef under the wine, and some also eat teeth. Perhaps for this reason, more than 80% of the Chinese meat consumption is pigs and beef only takes up 2.5%. Westerners just the opposite of meat, the saying goes: “Western no cattle, chefs hand.” Try foreign dishes, beef to do a lot. European famous beef dishes such as: