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 food being prepared. The technique is believed to have originated in Jiangsu province, though it is most prominently associated with the wider Jiangnan region of China.
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Red cooking (Wikipedia)
In Group: Braising and Slow Stewing Methods, Lead paragraphQuote, In Group: Braising and Slow Stewing Methods, Lead paragraph
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.
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