Moo-ving back into China
By Xu Junqian | China Daily | Updated: 2017-07-21 09:03
US beef might be back in the mainland where appetite for the meat has been growing rapidly, but its high price might hamper efforts to gain market share in a country where many people don't know the difference between a rib-eye and a sirloin. Xu Junqian reports from Shanghai.
Liang Jiahao first encountered beef in 2002, in a local chain restaurant called Haoxianglai, which literally means "really wish to come" in Chinese.
The meal was considered a luxury. Liang, who was then a fifth-grader, spent 10 times his weekly allowance on a steak that cost 200 yuan ($30). But it was money well-spent.
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