Red-stewing/Definition: Revision history

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26 July 2010

  • curprev 03:1603:16, 26 July 2010‎ imported>Howard C. Berkowitz‎ 349 bytes +349‎ New page: <noinclude>{{Subpages}}</noinclude> A technique of Chinese cuisine in which meat, and sometimes vegetables, are long-simmered in a "master sauce" of soy sauce, wine, ginger and oth...
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