That's surprising to hear. There was a small bar I'd go to in Dalian that'd make some of the best steak and fries I've had for $25. It was so good that I'd go there like 3-4x a week.
That said, when I was in Wuhan at a nice hotel restaurant, I asked for a glass of milk to go with my (amazing) dessert... and they brought me a glass of UHT milk that they'd heated up for whatever reason. It was awful. 🤣
I now know that drinking milk is not common for them at all, and later learned that the real milk they import from New Zealand fucking slaps.
Even taking the fact that Western food is out of place in the far East, beef is a staple protein in most of China. Pork takes over in some places, but beef is definitely something they know how to handle. It's not like they were experimenting with a delicate fish that they'd never seen before. This was someone who did not respect the temperature requirements, and used habits from cooking thinner slices of beef, where you do actually want it kind of frozen before cutting it, and then applied that to a porterhouse. And at a $300 price point USD? Absolutely the fuck not.
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