Cultural fusion continues as import beef demands rise

Discussing the potential of China's imported meat market, catering professionals held positive views.

Wang Lewu, co-founder of Muwu BBQ, shared an example, "There is crispy chicken bone on our menu now. Chicken bones were a waste material before, but now they accounts for 5 percent of our total turnover. It turns out that development of the Chinese catering industry has high potential. Any ingredient can be adopted and become popular. We need the capability to explore more new items."

"A cow is big. We should not only cook Western beef which costs high. If we can develop more beef items consistent with our brand, there will be more space for catering enterprises to develop," he continued.