Long considered a relatively inexpensive and tough cut of meat, beef brisket has become a favourite among diners in Hong Kong and China’s southern Guangdong province. But while it has developed into a traditional and typical dish in those areas, beef brisket has been rarely served at restaurants in northern Chinese cities, including the capital Beijing. That began to change in 2015, when Taiwanese businessman Stanley Su I-Chia partnered with Jordan Chan Siu-Chun, a famous Hong Kong actor and…