Red cooking
id:
red-cooking-176-18433026
title:
Red cooking
text:
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. There are two types of red cooking:
- Hongshao: can be done in less than 20 minutes and usually does not require much water
- Lu: usually requires prolonged cooking of up to several hours and the items must be submer
brand slug:
wiki
category slug:
encyclopedia
description:
Chinese culinary technique
original url:
https://en.wikipedia.org/wiki/Red_cooking
date created:
2006-08-06T19:20:49Z
date modified:
2024-09-04T02:02:15Z
main entity:
{"identifier":"Q2915733","url":"https://www.wikidata.org/entity/Q2915733"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png","width":136,"height":80}
fields total:
13
integrity:
16