Can ce fu mo mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is ce fu mo in China?

Q: What is ce fu mo in China?

ce fu mo is the Taiwan retail name for the flank steak, which sits on the flank primal. In China, the same cut is most often labeled niu nan pai.

Q: What is ce fu mo called in China?

Look for niu nan pai—mapped to Flank (flank steak).

Q: What primal is ce fu mo from?

Flank is on the flank primal (abdominal flank steak).

Close match

ce fu mo

is very similar to niu nan pai in China

Ask for: niu nan pai

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In China

niu nan pai

What is this cut?·Global guide

How to order steak doneness

Taiwan → China

rareSan fen shu→San fen shu48–55°C

medium rareWu fen shu→Wu fen shu55–60°C

mediumQi fen shu→Qi fen shu60–65°C

well doneQuan shu→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“ce fu mo” in Taiwan maps to canonical flank (flank: abdominal flank steak). In China, look for labels such as niu nan pai. Long, fibrous abdominal cut; benefits from slicing across the grain.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.