Hóng shāo (红烧), which translates to "red-cooked" or "red-braised," is a traditional Chinese cooking technique widely used in many regional cuisines across China, especially in Shanghai and the surrounding areas. The technique is named for the reddish-brown color that the dish takes on due to the use of soy sauce and sugar, which are key ingredients in the braising liquid.
In hóng shāo, the food is first browned, then simmered in a flavorful liquid. Key ingredients are both light and dark soy sauce, sugar, Shaoxing wine, and aromatics including ginger, garlic, star anise, and scallions, which are typically sautéed in oil in the wok before the braising liquid is added. The braising liquid can be stock or water. Once the braising is complete the liquid is reduced to form a thick, glossy sauce.
Popular dishes using hóng shāo include:
- Hóng shāo ròu (红烧肉), "red-braised pork belly"
- Hóng shāo yú (红烧鱼): red-braised fish
- Hóng shāo dòufu (红烧豆腐): red-braised tofu
- Hóng shāo qiézi (红烧茄子): braised eggplant
Regional variations
In Shanghai, hóng shāo has a tendency to be slightly sweeter, with more sugar and additional sweet ingredients such as caramelized onions.
In Cantonese cuisine hóng shāo is more likely to include additional layers from oyster sauce or hoisin sauce.