And they would sell this to kind of malnourished Europeans who've been living on mutton and damper."As waves of migration continued, she says Australian Chinese cuisine evolved catering to local tastes and produce."Chinese chefs developed really clever ways of taking cheaper meat and keeping it moist and succulent and fresh And I think sizzling beef is an example of that, right? Like this is like the Australian barbecue, but it's on a little plate."Third generation restaurant owner Gavin Chan runs Happy’s Chinese in Canberra, a family business that started in 1962.In the early days, he says the menu adapted to local supplies."In the '60s and '70s, I remember my grandfather telling us that you could not get a lot of ingredients