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.

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