https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Hong_Shao_Rou 2026-09-22T14:15:11Z Revision history for this page on the wiki MediaWiki 1.37.1 https://www.chinesefoodwiki.org/index.php?title=Hong_Shao_Rou&diff=906&oldid=prev 2026-09-21T16:51:50Z

<p>[CFWK] Create Hong Shao Rou dish page (Round7 P0)</p> <p><b>New page</b></p><div>{{#seo:<br /> |title=Hong Shao Rou (Red-Braised Pork 红烧肉) - Chinese Food Wiki<br /> |keywords=Hong Shao Rou,红烧肉,red-braised pork,Shanghai Food<br /> |description=Hong Shao Rou is Chinese red-braised pork belly glazed in soy sauce, sugar, and aromatics—a home-style classic across many regions.<br /> }}<br /> <br /> {{Infobox chinese food<br /> | image = Hong Shao Rou.jpg<br /> | caption = Hong Shao Rou<br /> | alternate_name = Red-braised pork; 红烧肉<br /> | pinyin = Hóngshāo ròu<br /> | type = Braised pork<br /> | course = Main course<br /> | country = China<br /> | region = Nationwide (strong Jiangnan / Shanghai association)<br /> | other = Distinct from Hangzhou Dongpo-style presentations<br /> }}<br /> <br /> '''Hong Shao Rou''' (Simplified Chinese: 红烧肉; Traditional Chinese: 紅燒肉; Pinyin: ''Hóngshāo ròu''), literally '''red-braised pork''', is pork belly (or similar cuts) slowly braised with soy sauce, sugar, rice wine, and aromatics until glossy and tender. It is a nationwide Chinese home classic and is especially associated with Jiangnan tables and [[Shanghai Food|Shanghai]] cooking, though many provinces have local versions.&lt;ref name=&quot;wp&quot;&gt;[https://en.wikipedia.org/wiki/Red_braised_pork_belly English Wikipedia]&lt;/ref&gt;<br /> <br /> == Characteristics ==<br /> <br /> Good hong shao rou shows a reddish-brown glaze, soft gelatinous texture, and a balance of savory soy and gentle sweetness. It is usually served in bite-size cubes with sauce spooned over rice. Fat and lean layers should feel cohesive rather than greasy.<br /> <br /> == Ingredients (overview) ==<br /> <br /> Typical seasonings include light and/or dark soy sauce, rock sugar or sugar, Shaoxing wine, ginger, scallion, and sometimes star anise or other spices. Cooking is a braise rather than a deep-fried candy glaze. Exact sweetness and spice profiles vary by household.<br /> <br /> == History and culture ==<br /> <br /> Red-braising (hongshao) is a core Chinese technique used for meats and vegetables. Hong shao rou became a comfort-food emblem in many regions; popular culture often links rich braised pork with home cooking and festive meals. Hangzhou's Dongpo-style pork is a related but distinct celebrity presentation (often larger pieces with different banquet framing); this page covers the general red-braised pork belly family rather than that single named specialty. Note: this wiki's older listing [[DongPo Stewed Pork]] refers to a related Dongpo-style entry.<br /> <br /> == Serving and variations ==<br /> <br /> Shanghai and Jiangnan versions often lean sweeter; northern and other regional pots may taste saltier or more aromatic with spices. Restaurant plates may add greens or eggs braised in the same sauce. See also [[Shanghai Food]] and soy-braised relatives such as [[Braised Pork Ribs in Soy Sauce]].<br /> <br /> == See also ==<br /> <br /> * [[Shanghai Food]]<br /> * [[Xiaolongbao]]<br /> * [[Braised Pork Ribs in Soy Sauce]]<br /> * [[DongPo Stewed Pork]]<br /> * [[Zhejiang Food]]<br /> * [[List of dishes (A-Z)]]<br /> <br /> == References ==<br /> <br /> {{reflist}}</div>

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