Hong Shao Niu Pai

Hong Shao Niu Pai, or Chinese Red-Braised Beef Ribs, is a classic dish from Chinese cuisine, particularly popular in regions like Shanghai and Jiangsu. It features beef short ribs slow-braised in a rich, savory-sweet sauce made from soy sauce, rock sugar, Shaoxing wine, and aromatic spices like star anise and ginger, resulting in tender, deeply flavorful meat.

🍽️ Nutrition at a glance

This dish is high in protein and fat due to the beef ribs, with minimal carbohydrates coming mainly from the sugar and sauces used in braising. A typical serving (about 200-250g of meat with sauce) provides a good source of iron, zinc, and B vitamins, with a calorie range of approximately 400-600 calories, depending on the cut of beef and amount of sauce.

Nutrition breakdown

Calories	480 kcal
Protein	38 g
Carbs	12 g
Fat	30 g
Fiber	1 g
Sugar	6 g
Sodium	850 mg
Iron	4.5 mg
Zinc	8 mg
Potassium	520 mg
Phosphorus	310 mg
Vitamin B12	3.5 mcg
Niacin (B3)	10 mg
Vitamin B6	0.6 mg
Selenium	28 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, red-braised dishes like this symbolize prosperity and celebration in Chinese cuisine, often served during festivals or family gatherings. Nutritionally, the slow-braising method helps break down collagen in the ribs, making the meat tender and easier to digest while infusing it with complex flavors from the spices.