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 likely originated in Jiangsu province.
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 likely originated in Jiangsu province.
Source: Wikipedia "Red cooking" · CC BY-SA 4.0
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