Red cooking
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.
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 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.Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown coloration of the cooked items and its sauce.
