On Tuesday, September 19, 2017 at 5:23:35 PM UTC-10, wrote:
> I just read about it earlier that they use baking soda, mix it with the meat, leave for 20 mins and then rinse it off from the meat. And cook it.

Indeed the Chinese will do this. It changes the meat into some kind of soft rubbery substance. It's a very strange thing. I used to do it but these days, I wouldn't think of it because I find that meat treated this way to be disgusting.