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Shanghai/Jiangnan — the sweeter, wine-forward pork braise that defines Eastern Chinese cooking Techniques

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Shanghai/Jiangnan — the sweeter, wine-forward pork braise that defines Eastern Chinese cooking

Shanghainese Red Braised Pork Belly

Shanghai/Jiangnan — the sweeter, wine-forward pork braise that defines Eastern Chinese cooking

Shanghai hong shao rou: pork belly braised in equal parts soy and Shaoxing wine with rock sugar, producing a rich, lacquered red-brown finish. Sweeter than Sichuan or Hunan versions; the rock sugar glazes the meat with a caramel sheen. The definitive Jiangnan comfort dish.

Chinese — Shanghai/Jiangnan — Braising foundational →