Talk:Red cooking

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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]