Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food.
There are two types of red cooking:
- hongshao (simplified Chinese: 红烧; traditional Chinese: 紅燒; pinyin: hóngshāo): can be done in less than 20 minutes and usually does not require much water
- lu (simplified Chinese: 卤; traditional Chinese: 滷; pinyin: lǔ): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.
Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown colour of the cooked items and its sauce.
Read more about Red Cooking: Types
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