醤油
Soy sauce (usually a mix of light and dark soy sauce), fermented bean paste, red fermented tofu or rock sugar is commonly used to both flavor and impart a reddish brown hue to the items being cooked. Food coloring is sometimes added for a more intense red coloration. Both "lu" and "hongshao" are forms of stewing or braising characterized by usage of soy sauce, Chinese rice wine (Shaoxing wine, huangjiu etc.) and rock sugar. Whole spices (star anise, black cardamom ("caoguo"), cassia, and/or fennel seeds) or five-spice powder are crucial elements in these dishes but are used in moderation so that their flavors do not overwhelm the main ingredients.