Homestyle Mellow Braised Dishes

Author: He Rongxian
Publisher:
Publish Date: 2006-01-01
Features: Selected 60 classic braised dishes with northern and southern characteristics. Let you complete the mellow and delicious braised dishes at home, whether for dining or entertaining guests, it will showcase your unique culinary skills. Braising is a cooking method in China for preparing cold dishes. It involves following a specific recipe, selecting the best seasoning method to make braising broth, and then cooking or marinating the ingredients in the broth. Braising is divided into white braising and red braising. White braising does not use colored seasonings, while red braising adds colored seasonings such as soy sauce, caramel color, and red chili oil. In southern China, both white and red braising broths are called braising broths, whereas in northern China, red braising broth is called sauce broth, meaning a sauce-colored broth. Dishes prepared with this broth are called braised or sauce dishes. Braising is a unique cooking method in China, known for its exquisite craftsmanship and diverse varieties, enjoying high reputation both domestically and internationally. Examples include Guangdong's braised goose, braised pigeon, braised duck feet, smoked big belly, and luohan belly; Sichuan's braised duck, braised goose head, and jinyin belly; as well as famous braised dishes with a long history in China, such as Dezhou braised chicken, Daokou braised chicken, Jinling salted duck, Goubangzi braised chicken, Zhen Tong braised small intestines, and Li Lianhui smoked meat.