Types
Soy sauce (either light and dark soy sauce), fermented bean paste, or caramelised sugar is commonly used to give an appetising reddish brown hue and flavour to the items being cooked. Adding colouring is unnecessary. Both lu and hongshao are forms of stewing or braising and are characterised by the use of soy sauce, Chinese rice wine (Shaoxing wine, huangjiu etc) and caramelised sugar. Whole spices (star anise, black cardamom (caoguo), cassia, and/or fennel seeds) or five-spice powder are crucial elements in these dishes but are used in moderation so that their flavours do not overwhelm the main ingredients.
Red-cooked stews may be heavy in meat content or contain a variety of meats, vegetables, and hard-boiled eggs. Such dishes may be served hot or cold, and the sauce or stock is often re-used as master stock.
Read more about this topic: Red Cooking
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