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Two elderly Chinese men stroll through a busy 肉市场 (meat market | ròu shìchǎng). They are discussing the various cuts on display.
One points to the 牛肉 (beef | niúròu), “这牛肉看起来很新鲜 (This beef looks very fresh | zhè niúròu kàn qǐlái hěn xīnxiān)”.
His friend nods, “是啊，适合炒菜或者烤 (Yes, perfect for stir-frying or frying | shì a, shìhé chǎocài huòzhě kǎo)”.
They move on to the 羊肉 (lamb | yángròu) section, with the first man suggesting “这个好做火锅 (This is good for hot pot | zhège hǎo zuò huǒguō)”.
As they examine the 肉质 (quality of the meat | ròu zhì), they discuss various ways to 调味 (season | tiáowèi) and 加工 (process | jiāgōng) the meat. The aroma of 烤肉 (grilled meat | kǎoròu) fills the air, whetting their appetites as they continue their walk, remembering old recipes.
