Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Red-Cook a term which occurs as a verb, signifying a method of cooking, in books about Chinese cookery. It usually refers to a meat dish prepared by stewing or braising, with a liberal amount of soy sauce to produce the reddish colour. Not all Chinese meat dishes which are red or reddish when finished are made in this way; some depend simply on the use of red colouring.