Just read an interesting article translated from the Chinese – Former Chinese Restaurant Employee Tells All – from The Epoch Times. It gives an amazing insight into what really goes on in Chinese restaurants in China, and if true is almost as disturbing as the stories of baby soup being served in Xi’an restaurants a while back.
There is a saying about travelling to China – the Chinese will eat anything with legs except for tables and anything with wings except for airplanes – and this story… well, lets just say read the article and find out for yourself.
It makes me glad I am a vegetarian:
I remember the host on a program about animal rights saying, “Please take care of our animals. It will be good for everyone.” However, some Chinese don’t think about the animals when eating meat. They dare to eat anything but aren’t aware that what they are eating may actually be harmful to them.
Ah Chang, who has worked in the restaurant industry for many years in China, has witnessed the use of all kinds of tricks used to fool the public into buying inferior meat. The following is his experience as a kitchen helper in a restaurant in Guangdong Province.
Five years ago, I left Guangxi Province for the modernized Pearl River Delta in Guangdong province. With the help of a friend from my hometown, I was interviewed by restaurant owner Peng Da, and eventually hired as a kitchen helper. When the boss introduced me to the “Big Guy” – a popular name for a chef, I was shocked to see that the “Big Guy” was a female. Everyone called her Sister Rong. Sister Rong was in her 30s and was quite attractive. She told me that my responsibilities included killing animals, cutting and chopping various meats and bones, and preparing the meat before it was cooked.
On my second day at the restaurant, Rong pulled me over and said, “Ah Chang, since you are new to this field I will teach you a lesson: How to “use” the weigh scale. Our scale is accurate, but the displayed weights are not. Four hundred grams will show as 500 grams. This is not trickery but rather a common practice in this profession. All restaurants are doing this.”
Under Rong’s guidance, I quickly learned to use the scale. According to Wu Tian, when there were customers watching us, we should be careful not to let them see us exchanging bigger pieces of meat with smaller ones; or after killing a fish, cutting a section from it. Generally speaking, it was an open secret in this profession. Only when serving our friends would we not cheat, as our conscience’s wouldn’t allow it.
The Peng Da Restaurant was flourishing during the time I worked there. Every morning I had to kill many cats, sometimes five or six, and sometimes as many as ten. However, I didn’t see the cat meat sold in the restaurant. What happened to the meat? After thinking about it for a long time, I still couldn’t figure it out. Later, I paid more attention and found that some of the cat meat was stewed with medicinal herbs, and sold as stewed leopard meat with medicinal herbs for 198 yuan (approximately US$24.25) per dish. When Rong saw that I was confused, she said, “Leopard meat stewed with medicinal herbs is the signature soup of our restaurant. Cats are very common, so only by advertising the meat as being from a wild animal would it be attractive to diners. After removing the heads and claws and soaking the cat bodies in the herbs, even the smartest diner can’t discern that what they are eating is cat meat. Cat meat cost us 20 yuan (approximately US$2.50) for each carcass, but leopard meat cost 138 yuan (approximately US$17.25) per kilogram.”
You can read the rest of the article here.
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