This book focuses on basic knowledge of red meat. In particular, their varieties, nutrition, and cooking presentation by methods of high heat stir-frying, lightly braising after deep frying, braising, pan frying, steaming, covering and simmering after stir-frying, quick boiling, stir-frying after quick precooking, gradual simmering, slow red cooking and saucing. In order to respect for Muslims and their culture, we especially compile cooking methods of Islamic red meat so that the book can be used by minority compatriots who believe in Muslims and by compatriots of all other ethnic groups. All are up to your preferences.