Chinese, in general, are not beef-lovers.

According to the Washington-based environmental group, Earth Policy Institute, although more than a quarter of the meat produced worldwide, 71 million tons to be exact, is now consumed by Chinese, beef consumption in China is still relatively small.

Every Chinese eats an average of 4 kg of beef every year, only one-ninth of what Americans eat.

Despite that, international steakhouse chains are coming to China. The latest is the world's largest steakhouse brand, Outback Steakhouse, which has arrived in Shanghai after getting a foothold in Beijing.

The decades-old Australian-themed American steakhouse that has fed over 100 million people globally is open at Shanghai's Sun, Moon and Light Central Plaza. It promises to provide a wide selection of the finest cuts of steak imported from Australia.

At the rather dark, ornately furnished restaurant, cuts like filet mignon and porterhouse come out of the kitchen sizzling.

But before kicking off the meat carnival, guests should try one of the highly recommended appetizers - the Bloomin' Onion.

Outback's signature item, the softball-size onion is hand-carved by a "bloomologist" and fried into a golden gardenia, with a small plate of spicy "bloom sauce".

Resembling the texture of French fries, the onion is crispy on the outside and juicy within. It is indeed a delectable time-killer while waiting for the steak.

For patrons who prefer something less oily, the steakhouse wedge side salad and the thick lobster bisque are worth a try.

The salad, with iceberg lettuce and blue-cheese crumbles, provides a fresh start while the lobster soup features an intoxicating smell and taste - thanks to the sherry and brandy added.

For the highlight of the meal, the 560-gram porterhouse is a perfect choice for carnivores as it combines both the fattiness and leanness from filet and New York strip, while the well-marbled ribeye is more digestible and rich in taste.

All of the steaks have been seasoned with a "secret sauce" consisting of 18 spices and herbs that guarantee the steak's best flavor.

There are four desserts served at the house, and my favorite goes to the Chocolate Thunder from Down Under, a brownie topped with vanilla ice cream.

The flourless cake, which is moist and not too rich, provides a sweet end to the delightful meal.

xujunqian@chinadaily.com.cn

(China Daily USA 05/25/2013 page09)