Red Fermented Rice Lees

Condiment

Used in 1 of 203 cuisines (0%)

The crimson fermented residue left from brewing red yeast rice wine, used as a marinade and seasoning in Fujian cooking.

Where it comes from

Fujian, China

In the kitchen

Fermented marinade and coloring

Flavor affinities

Vegetable Oil Ginger Loach Garlic Scape Wheat Noodle Grass Carp

Seen in these dishes

Red-Yeast Marinated Fish

Zhouning Loach Noodle Soup