page_title: Red cooking
hierarchical_section_title: Red cooking
caption_attribution_description: Red Cooked Pork Belly in braising sauce
context_page_description: Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a reddish brown colour to the prepared food.
  There are two types of red cooking:
  Hongshao: can be done in less than 20 minutes and usually does not require much water
  Lu: usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.
  Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown colour of the cooked items and its sauce.
context_section_description: Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a reddish brown colour to the prepared food.
  There are two types of red cooking:
  Hongshao (simplified Chinese: 红烧; traditional Chinese: 紅燒; pinyin: hóngshāo): can be done in less than 20 minutes and usually does not require much water
  Lu (simplified Chinese: 卤; traditional Chinese: 滷; pinyin: lǔ): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.
  Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown colour of the cooked items and its sauce.
caption: Red-cooked pork belly served with thickened braising sauce
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