red cooking

Red cooking is popular throughout most of northern, eastern, and southeastern China.

"Red cooking" is another popular style of stewing meats and vegetables.

There are two types of red cooking:

The flavour of this soy sauce is complex and rich and is used for dipping or in red cooking.

It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods.

Dongpo pork is a Hangzhou dish which is made by pan-frying and then red cooking pork belly.

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.

HONGSHAO WANYU (Red-cooked grass carp with tangerine peel) "Red cooking" means braising with a strong sauce, one that incidentally is reddish in color.

Mr. Maanum was dressed in a custom-made red silk boxing robe with white lettering on the back that read "Antoine 'Shears' Maanum," and explained that he was wearing red cooking mitts because "my hands are just too hot."

This sauce is often used as a dipping sauce or finishing sauce and poured on food as a flavourful addition, however due to its sweetness and caramelized flavours from its production process the sauce is also used in red cooking.