Generally, Chinese restaurants in the United States get their meat from local sources. Chinese restaurants may get some of their ingredients, such as spices and sauces, from China, but this is not always the case. The USDA requires that all imported meat be inspected and approved before it can be sold in the United States. Therefore, you can be sure that any meat served at a Chinese restaurant in the United States is safe and meets USDA standards.

What do Chinese restaurants do to their meat?

Chinese restaurants often use a variety of techniques to prepare and cook their meat. Common techniques include marinating the meat, stir-frying, roasting, and steaming. Marinating involves using a mixture of seasonings and oils to enhance the flavor of the meat, while stir-frying is a method of quickly cooking the meat at a high temperature. Roasting involves cooking the meat in an oven or over an open flame, and steaming involves placing the meat in a steamer to cook. Chinese restaurants may also use additional ingredients such as vegetables, spices, and sauces to create unique flavor combinations.

What kind of meat is used in Chinese restaurants?

Chinese restaurants often use pork, chicken, beef, and fish for their dishes. Pork is the most commonly used meat in Chinese cuisine, followed by chicken and beef. Fish is also used, although it is typically prepared in a different way than the other meats. For example, fish may be steamed or boiled in a soup, while other meats are usually stir-fried.