Beef brisket refers to the side meat under the abdomen of the cow. In Chinese, brisket often refers to the abdomen, that is, the soft muscles of the cow's abdomen and near the ribs. It refers to the pieces of meat with tendons, meat, and oil. This is just a general term.

If divided according to parts, the meat in many parts of the cow can be called brisket.

For example: 1. Hand-in-hand pork belly: It combines the advantages of pit pork belly and refreshing pork belly, with a strong flavor and tough smoke.

2. Beef belly: the belly of a calf.

Beef brisket is a common food and ingredient in Guangdong and Hong Kong tea restaurants, Dai Pai Dongs, noodle shops, restaurants and Hong Kong-style fast food restaurants.

Extended information Beef brisket is the belly part of the cow, surrounded by fascia, which has the effect of beautifying the skin. It is a classic Cantonese cuisine ingredient and one of the specialty snacks.

In Hong Kong, beef brisket is generally eaten as curry beef brisket and beef brisket in clear soup, and is derived from beef brisket noodles and beef brisket rice noodles.

To make authentic beef brisket, you must stew the beef brisket and beef bones together for several hours to make the beef brisket soft and delicious, and at the same time to dissolve the essence in the soup.

White radish is also added to the beef brisket in clear soup, making it even more delicious and refreshing.