What is the Chinese nose to tail?

Nose-to-tail dining is a restaurant trend in which chefs are aiming to incorporate as much of an animal as possible into their menu. Some may arrange to purchase "the fifth quarter", from their butchery suppliers, which includes offal, frames and other less marketable cuts. While this ethos often includes serving offal, bones and cartilage may be used for creating stocks and deep sauces. Nose-to-tail cooking requires a thorough understanding of traditional techniques in order to prepare every cut in an appealing way. Larger beef bones can be roasted and served alongside bread as marrow - rich, buttery and distinctly meaty.