Here in Shanghai, I had lunch with good friend and former colleague Robert Huang. We ate traditional Shanghainese food, including Shanghai duck (very tasty, and not at all greasy) and roast cow's knee.
The cow's knee was tender and flavorful - like really good beef stew meat - which again - like the donkey meat - made me wonder how much of this I had eaten in the past under the label of "beef stew." After all, loads of cows are turned into steaks and hamburgers in the US, but what happens to the knee meat? You can't convince me now that it's just thrown away......
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With my new friends on the Great Wall of China
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