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What (who) is braised$545418$ - definition

COMBINATION-COOKING METHOD THAT USES BOTH MOIST AND DRY HEATS

Braised; Braise; Cooking/Braising

Dezhou braised chicken

CHINESE DISH FROM THE CITY OF DEZHOU IN SHANDONG PROVINCE, CHINA

Braised Chicken; Tehchow chicken

Dezhou braised chicken () is a famous Chinese dish from the city of Dezhou in Shandong Province, China.

https://en.wikipedia.org/wiki/Dezhou_braised_chicken

Red braised pork belly

PORK DISH

Hong shao rou; Hongshao pork; Mao's braised pork; Hongshao rou; Red braised pork; Hong Shao Rou; Mao's pork belly

Red braised pork belly or hong shao rou () is a classic pork dish from mainland China, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. The pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky.

https://en.wikipedia.org/wiki/Red_braised_pork_belly

Braised intestines in brown sauce

TRADITIONAL CHINESE DISH

User:Jiqing 0127/Braised Intestines in Brown Sauce; Draft:Braised Intestines in Brown Sauce; Draft:Braised intestines in brown sauce

Braised intestines in brown sauce (九转大肠: nine turns of large intestine) was originally called braised large intestine. It is a traditional dish in Jinan City, Shandong Province, where the government in 2020 designated it a "classic" dish of Lu cuisine and "one of the most famous dishs in Shandong".

https://en.wikipedia.org/wiki/Braised_intestines_in_brown_sauce

Wikipedia

Braising

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables.

https://en.wikipedia.org/wiki/Braising