牛肉

牛肉 (niú ròu) refers to the meat of a cow, commonly used in cooking and dietary contexts. It is distinct from other types of red meat like pork or lamb, and is a staple in many Chinese dishes.

The character 牛 (niú) means 'ox' or 'cow,' while 肉 (ròu) means 'meat.' Together, they form a direct and descriptive term for beef. This compound word reflects the traditional Chinese way of naming foods based on their source.

牛肉 is widely used in everyday language and is found in many regional Chinese cuisines, such as Sichuan hot pot or braised beef. It is also a common ingredient in soups, stews, and stir-fries. Understanding this term helps learners engage more deeply with Chinese food culture and menus.