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
Famous quotes containing the words red and/or cooking:
“The air is precious to the red man, for all things share the same breath—the beast, the tree, the man, they all share the same breath. The white man does not seem to notice the air he breathes. Like a man dying for many days, he is numb to the stench.”
—Attributed to Seattle (c. 1784–1866)
“Reading any collection of a man’s quotations is like eating the ingredients that go into a stew instead of cooking them together in the pot. You eat all the carrots, then all the potatoes, then the meat. You won’t go away hungry, but it’s not quite satisfying. Only a biography, or autobiography, gives you the hot meal.”
—Christopher Buckley, U.S. author. A review of three books of quotations from Newt Gingrich. “Newtie’s Greatest Hits,” The New York Times Book Review (March 12, 1995)