CH.250.0001
Chinese Braised Beef Tendon
Hong shao niu jian: beef tendon slow-braised in master stock or soy-based braise until completely ge…
Pan-Chinese — braised ten
CH.250.0002
Chinese Braised Pork Trotters (Hong Shao Zhu Ti)
Hong shao zhu ti: pork trotters braised in soy, Shaoxing wine, and rock sugar until the collagen tra…
Pan-Chinese — pork trotte
CH.250.0003
Chinese Braised Tofu (Hong Shao Dou Fu)
Hong shao dou fu: firm tofu pan-fried until golden, then braised in a soy-oyster sauce-sesame oil mi…
Pan-Chinese — braised tof
CH.250.0004
Chinese Master Stock (Lu Shui) Maintenance
Lu shui: the continuously replenished master stock of Chinese braising — soy, dark soy, Shaoxing win…
Pan-Chinese — every regio