Red Cooked Fish

The technique of cooking seafood in a rich red sauce is typical of North China, especially Beijing. The colour is created through a mixture of hoisin sauce, preserved red beancurd and Shaoxing wine. This is a well-travelled dish and, in other regions, it takes on whatever indigenous ingredients are available. The term hong shao is also applied to many meat and poultry dishes that are cooked in a similar sauce to this.