Red cooking, also known as Chinese red braising, is a traditional Chinese cooking technique characterized by slow-cooking meats or poultry in a flavorful mixture of soy sauce, sugar, and other spices until they become tender and deeply colored. The name "red cooking" refers to the rich red-brown color that the dish develops during the cooking process. Ingredients such as ginger, garlic, star anise, and cinnamon are often added to the braising liquid to enhance the flavor.

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