Fuzhou Pork

A blindingly crimson paste made from the lees of red rice wine is used to season many Fuzhou meat and poultry dishes. Although it is occasionally sold in Chinese stores, it is usually very difficult to find outside of China. Instead, I’ve suggested using the more common, similarly flavoured fermented red beancurd, which is coloured with red yeast rice. This is the kind of dish that takes pride of place when guests are invited to dinner.