What does red-braised mean on a menu?
Red-braised
Slowly simmered in soy sauce, rice wine and sugar until dark, glossy and sticky, a classic Chinese method.
What it does to the food
Sweet, savory and deeply soy-rich, with soft, melting meat or fat glazed a reddish brown.
Where you’ll see it
Red-braised pork belly, beef, fish and eggplant at Chinese restaurants, especially Shanghainese and Hunan places.