How do Chinese chefs get their chicken, beef, and pork so tender, yet so full of flavor?

Question

How do Chinese chefs get their meats so delciate and tender, yet full of flavor?
I have tried to duplicate it at home for years and have had some success with chicken if I marinade it in a chicken stock or broth. It comes very close.
I've had some limited success by marinading beef in a very mild solution of baking soda.
I already know about cutting across the grain and how to use a wok.
Does anyone know how Chinese chefs do it?

Answer 1

the answer is CORN STARCH, oyster source, and MSG. Marinate it for about a day. Then rinse it with OIL. Yes rinse it with hot oil. Then u will get the tender and nice flavor.

Answer 2

They cut the meat into bite sized pieces, marinate it and deep fry it quickly.

Try marinating Pork with a small amount of each: grated fresh ginger, soy sauce, corn starch and water.

below is a url for marinading beef Chinese style.

Answer 3

I'm in China at the moment and just asked some of the people here and they said the pan (wok?) must be very, very hot so the meat is cooked very quickly, stirring it the whole time.

Answer 4

The Pan & also the herbs used. Usage of rice wine, sake etc are proven to help the meat become tender & soft.

Answer 5

MSG: Monosodium Glutamate

Answer 6

i admire chicken for the previous classic American flavor. this is the terrific foodstuff for each sort of meal you have. despite while you're observing large-Bowl on my own at residing house you will get excitement from some kfc's scrumptious chicken or at a meeting or a romantic dinner. the terrific foodstuff i've got ever had.

Answer 7

for the meat to be tender: coat it in cornstarch.

for flavour (give it a try, although is rather basic) : oyster sauce, sesame oil, more chinese wine, pepper, soya sauce.

remember to let it marinate for at least 30mins in the fridge.