Red-Cooked Shrimp

Hongshao Xia

Appears in

By Ellen Schrecker

Published 1976

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Flavor: Reddish-Brown: Red-cooked

The only thing you can be sure of in a red-cooked, or hongshao, dish is that it contains soy sauce. Each regional cuisine has its own way of making red-cooked dishes. In Shanghai they contain sugar, in Peking they are plain and taste of soy sauce, and in Szechwan they are hot. Of course, an authentically prepared Szechwanese home-cooked hongshao dish is more than just hot; Mrs. Chiang’s rich and spicy Red-Cooked Shrimp