Red cooking

A technique to add rich flavour and a red-tinted finish.

- Lisa Featherby

Red cooking, or hong shao, is a common style of braising originally from the Shanghai region, but now used throughout most of China. The red-cooking technique involves cooking ingredients – pork and other meats, chicken, tofu, eggs and vegetables – in light and dark soy sauce, Shaoxing wine, sugar, and spices, such as star anise and Sichuan peppercorns, resulting in a red-brown colour and a unique rich, caramelised flavour. Adjust the soy and sugar for the particular finish you’re after: salty or sweet, light or sticky. There are two main methods: blanching the main ingredient then slowly braising it in the sauce, or browning in oil and the sauce then simmering in water until very tender.

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