Braised dishes such as the help of more than Tangzhi or soy sauce, mirrin, wine, and so to color, so that raw materials in brown or red juice Euryale ferox, Gu Ming.

• 红烧类的菜肴多藉助于糖汁或酱油、料酒、葡萄酒等提色，使原料或芡汁呈棕红色，故名。