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Red cooking: Difference between revisions
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A slow braising technique that imparts a red color to the prepared food, frequently used in Chinese cuisine. | A slow braising technique that imparts a red color to the prepared food, frequently used in Chinese cuisine. | ||
Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food. Red cooking is popular throughout most of northern, eastern, and southeastern China. | |||
There are two types of red cooking: | |||
Hongshao (traditional Chinese: 紅燒; simplified Chinese: 红烧; pinyin: hóngshāo): can be done in less than 20 minutes[citation needed] and usually does not require much water | |||
Lu (traditional Chinese: 滷; simplified Chinese: 卤; pinyin: lǔ): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid. | |||
[[Category:Cooking techniques]] | [[Category:Cooking techniques]] | ||
Latest revision as of 08:19, 26 November 2023
A slow braising technique that imparts a red color to the prepared food, frequently used in Chinese cuisine.
Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown coloration to the prepared food. Red cooking is popular throughout most of northern, eastern, and southeastern China.
There are two types of red cooking:
Hongshao (traditional Chinese: 紅燒; simplified Chinese: 红烧; pinyin: hóngshāo): can be done in less than 20 minutes[citation needed] and usually does not require much water Lu (traditional Chinese: 滷; simplified Chinese: 卤; pinyin: lǔ): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.