Chinese · IV The Method
Red cooking (Hong Shao)
I
Origin
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II
Description
China's signature braising method: proteins simmered for hours in a dark, glossy sauce of soy sauce, rock sugar, Shaoxing wine, and aromatic spices. The sauce — called a master stock or lu — develops deeper flavour with each use and can be perpetuated indefinitely. Some restaurants in China claim master stocks that have been in continuous use for decades. The technique produces fall-apart tender meat with a rich, mahogany-red colour and intensely savoury-sweet glaze.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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