It's quite interesting how many different cultures, out of necessity, treat the same type of meat so differently. Take the short ribs for example, most of us have only eaten the usual Western style where the meat comes in large chunks that requires low and slow cooking. The Asian style short ribs on the other hand are cut very thin and as a result require high heat and quick cooking. Since many Asian cultures only use chopsticks, spoon, and a fork to eat, how meats and vegetables are cut is very important.
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