The word "fleshy chin" comes from Korean and is a popular marketing term in Japan and South Korea. It refers to the back of the neck of beef enjoyed in Japanese barbecue and barbecue. Usually this part of the meat is tender and juicy, and it tastes more delicious after roasting. As one of the representatives of food culture, chin meat has been deeply rooted in people's hearts.

In addition to eating a lot of chin meat in restaurants, many food lovers will try to cook this dish at home. In order to ensure the taste and beauty, you need to pay attention to many skills in making chin meat. From meat selection to roasting, every step requires care and patience. Therefore, eating more meat under the chin is not only delicious, but also a manifestation of kung fu and culture.

With the improvement of people's living standards and the continuous upgrading of food requirements, chin meat is also constantly upgrading and innovating. For example, there is a lot of chin meat now, and with various sauces and vegetables, meat dishes with various tastes and styles can be made, which will enrich and diversify people's taste buds. In this context, multiculturalism will continue to grow and develop.