Moo-ving back into China

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.