“红烧”属“烧”的烹调方法范畴,因制品经上色处理后成酱红色或红黄色而得名。成菜色泽红亮,肉质软嫩,形态完整不散,口味咸中带甜,卤汁稠浓,肥而不腻,可举上海的“红烧鮰鱼”、“红烧虾子大乌参”,河南的“红烧鲤鱼”,山东的“红烧肉”,扬州的“红烧狮子头”等为例。 “红烧”技法适应范围广泛,既可用于水产,也可用于家禽、家畜、野味,还可适用于豆制品和部分蔬菜。但 “Braised” is a “burning” category of cooking methods, as a result of colored products into red or red sauce after the name. Into a dish of bright red color, tender and tender meat, the shape is intact, taste salty with sweet, thick marinade, fat and not greasy, can be Shanghai’s “braised anchovy”, “braised shrimp big Ukraine ginseng”, Henan “Braised carp”, Shandong “braised pork”, Yangzhou “Braised Lion Head” as an example. “Braised” technology to adapt to a wide range, both for aquatic products, but also for poultry, livestock, game, but also for soy products and some vegetables. but