Last night, I watched in utter disgust as the news on telly showed how a back-alley operation in Beijing, China, went about steaming batches of pork buns that were to be sold to the public.
Bustling around in a kitchen that would have renowned U.K. chef Gordan Ramsay cursing like a lunatic, the Chinese cook was seen soaking chopped cardboard pieces to a pulp, which was then seasoned and sautéed together with some fatty pork and seasoning. The ingredients were then stuffed into white fluffy buns and sold to an unsuspecting public. The final recipe? Forty percent fatty meat, 60 percent cardboard...yummy.
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