“红烧” (hóng shāo) is a popular Chinese cooking technique that translates to "red braising." This method involves simmering ingredients, typically meat, in a mixture of soy sauce, sugar, and various spices. The result is a rich, savory dish with a deep reddish-brown color, often served with rice. Common ingredients for 红烧 include pork, beef, and chicken, along with vegetables like carrots and potatoes. The slow cooking process allows the flavors to meld, creating a tender and flavorful dish. 红烧 is a staple in many regional cuisines across China, showcasing the versatility of this cooking style.