Red-Cooking Is the Simple Braising Method I Can't Live Without

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Red-Cooking Is the Simple Braising Method I Can't Live Without
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It's very adaptable.

that children who attend Chinese school inevitably learn. The man, Su Dong Po, a prominent poet and politician who lived during the Song dynasty, famously loved to eat. Some sources say that, one day, he lost track of time while playing chess and forgot about the pork that was cooking on his stove. Others claim it was a dish he created in exile, after he was gifted with pork and yellow wine as thanks for saving a village from flooding.

Dong po rou is also one of the best examples of red-cooking, a popular Chinese braising technique that’s believed to have originated in Jiangnan province, a region south of the Yangtze River that’s home to Shanghai. Named for the deep reddish color they get from soy sauce, red-cooked dishes are exceedingly simple, deeply aromatic, and require just a few pantry staples. With a bottle of

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