上海红烧肉

About Shanghai Red-Braised Pork (Hong Shao Rou)

Hong Shao Rou has been a centerpiece of Shanghainese cuisine since the Qing Dynasty. Mao Zedong was famously fond of his hometown Hunan version, but the Shanghai style is distinguished by its generous use of rock sugar, which creates a sweeter, more caramelized glaze. It is said that a true Shanghai cook never measures the ingredients — the recipe is felt through experience.

Ingredients

• Fresh main ingredients
• Ginger and garlic
• Scallions
• Soy sauce
• Cooking oil
• Heat oil in a wok over high heat until it just begins to smoke.

Preparation Steps

1. Heat oil in a wok over high heat until it just begins to smoke.
2. Add the prepared protein and stir-fry until lightly browned, about 2 minutes. Set aside.
3. In the same wok, add more oil if needed. Add aromatics (ginger, garlic, scallions) and stir-fry until fragrant.
4. Add the vegetables and stir-fry for 1-2 minutes until just tender but still crisp.
5. Return the rou) to the wok. Add the sauce mixture and toss everything together over high heat.
6. Adjust seasoning with salt, soy sauce, or other condiments. Serve immediately on a warm plate.

Cultural Notes

Shanghai Red-Braised Pork (Hong Shao Rou) is an important part of Shanghai's culinary tradition. This dish reflects the unique flavors and cooking techniques that have been passed down through generations in the Shanghai region of China. It is commonly enjoyed during family gatherings and local festivals.