Red-stewing: Revision history

15 October 2010

• curprev 19:5419:54, 15 October 2010‎ imported>Hayford Peirce‎ 3,710 bytes +40‎ →‎Master sauce: added a little

1 August 2010

• curprev 13:4513:45, 1 August 2010‎ imported>Hayford Peirce‎ 3,670 bytes +605‎ added red-braising
• curprev 13:4413:44, 1 August 2010‎ imported>Hayford Peirce‎ 3,647 bytes +52‎ →‎Master sauce: added yellow rock sugar as a sometime ingredient
• curprev 13:4013:40, 1 August 2010‎ imported>Hayford Peirce‎ 3,595 bytes +192‎ added some Mao info
• curprev 13:3813:38, 1 August 2010‎ imported>Hayford Peirce‎ 3,403 bytes +22‎ added a comma
• curprev 13:3813:38, 1 August 2010‎ imported>Hayford Peirce‎ 3,402 bytes +21‎ added alternative name

26 July 2010

• curprev 03:2003:20, 26 July 2010‎ imported>Howard C. Berkowitz‎ 3,381 bytes +296‎ →‎Master sauce
• curprev 03:1703:17, 26 July 2010‎ imported>Howard C. Berkowitz‎ 3,145 bytes +60‎ →‎Red-stewed dishes

19 February 2009

• curprev 22:2522:25, 19 February 2009‎ imported>Todd Coles‎ 3,085 bytes +20‎ No edit summary

2 February 2009

• curprev 18:5618:56, 2 February 2009‎ imported>Howard C. Berkowitz‎ m 3,065 bytes +3,065‎ No edit summary

8 November 2008

• curprev 14:5314:53, 8 November 2008‎ imported>Howard C. Berkowitz‎ 3,052 bytes +3,052‎ New page: '''Red-stewing''' is a traditional Chinese cooking technique, more often in the home than restaurants. For home use, it offers the advantages of fuel-efficient low heat, the ability to ten...