| 单词 | red-cooking |
| 释义 | > as lemmasred-cooking red-cooking n. [after Chinese hóngshāo to braise in soy sauce, lit. ‘to cook red’ ( < hóng red + shāo to burn, heat, cook)] a form of Chinese cookery in which meat or fish is fried quickly and then stewed in soya sauce. ΘΚΠ the world > food and drink > food > food manufacture and preparation > cooking > [noun] > boiling > stewing > frying and stewing brochette1706 red-cooking1945 1945 B. Y. Chao How to cook & eat in Chinese i. vi. 40 Red-cooking is stewing with soy sauce, some materials needing pre-frying, some not. It is so-called because the soy-sauce juice gives a reddish color. 1972 K. Lo Chinese Food i. 12 In red-cooking the meat or poultry is first quick-fried and then simmered in broth or water along with soya sauce. 1994 A. Theroux Primary Colors 262 Chinese ‘red cooking’ is a term generally applied to cooking with dark soy sauce. < as lemmas |
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