Long considered a relatively inexpensive and tough cut of meat, beef brisket has become a favourite among diners in Hong Kong and China’s southern Guangdong province.
But while it has developed into a traditional and typical dish in those areas, beef brisket has been rarely served at restaurants in northern Chinese cities, including the capital Beijing.
That began to change in 2015, when Taiwanese businessman Stanley Su I-Chia partnered with Jordan Chan Siu-Chun, a famous Hong Kong actor and singer, to open a Hong Kong-style beef brisket restaurant in Beijing.
The restaurant called Qi Ye Qing Tang Nan or “Seven Old Guys Beef Brisket in Clear Soup”, has become a favourite among Beijing foodies, who find every dish and every detail of the decor to be a tribute to Hong Kong.
