Red cooking
Chinese culinary technique / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Red cooking?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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.
This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
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.