Edge Rewrite
// HTMLRewriter · presentation

This page was redesigned at the edge.

Cloudflare fetched the original article and streamed it through HTMLRewriter to apply an entirely new visual system without rebuilding the source page.

// request.cf · coarse context

A page that knows where it met you.

Only coarse request metadata is shown. This demo does not display or persist visitor IP addresses.

Country
US
Cloudflare location
CMH
Connection
HTTP/2
Language
Not provided

Ray ID: a22fbae82e3634fc

Jump to content

Talk:Red cooking

Page contents not supported in other languages.
Add topic
From Wikipedia, the free encyclopedia
Latest comment: 14 years ago by Colin McLarty in topic Synonym?

Other spices?

[edit]

Aren't other (whole) spices used? Such as Black cardamom (caoguo), cinnamon, fennel seeds, etc.? Badagnani 05:52, 11 October 2006 (UTC)Reply

Not sure about cardamom, but the others, yes. Sjschen 01:21, 28 November 2006 (UTC)Reply

Length of cooking

[edit]

What is the typical length of cooking, and how hot is the heat kept during this process? Badagnani 06:07, 24 May 2007 (UTC)Reply

Pinyin

[edit]

Should the pinyin be one word ("hongshao") rather than two ("hong shao")? Badagnani 06:10, 24 May 2007 (UTC)Reply

Synonym?

[edit]

Is this the same as 焢肉 "kong rou," slow braised pork belly, whose first character is also sometimes pronounced "hong"? Colin McLarty (talk) —Preceding undated comment added 21:44, 26 July 2012 (UTC)Reply