Talk:Red cooking

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Other spices? edit

Latest comment: 17 years ago2 comments2 people in discussion

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

Latest comment: 17 years ago1 comment1 person in discussion

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

Latest comment: 17 years ago1 comment1 person in discussion

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

Synonym? edit

Latest comment: 11 years ago1 comment1 person in discussion

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

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