Braising is a popular cooking technique in Chinese cuisine that involves slow-cooking meat or vegetables in a flavorful liquid until tender and succulent. The liquid can be a combination of soy sauce, Shaoxing wine, ginger, garlic, spices, and sugar. The resulting dish is rich, hearty, and bursting with umami flavors. Braised dishes are often served with steamed rice or noodles and are perfect for cold winter days. Some popular braised dishes in Chinese cuisine include Hong Shao Rou (red-braised pork belly), Dong Po Rou (braised pork belly), and Lu Rou Fan (braised pork rice bowl).
Unlocking the Secrets of Umami in Chinese Cuisine
Discover the secrets to unlocking the savory fifth taste in Chinese cuisine with this comprehensive guide to umami.
