Red sugar (hóng táng) is unrefined cane or beet sugar, commonly used in Chinese cooking and traditional medicine. The character 红 (hóng) means 'red' and refers to its characteristic amber-to-dark-brown color, while 糖 (táng) means 'sugar'. Unlike white sugar, which undergoes extensive refining, hóng táng retains trace minerals like iron and calcium, giving it a richer, molasses-like flavor and deeper color.

This ingredient appears frequently in home-cooked dishes, desserts, and herbal remedies — especially during cold weather or postpartum recovery. It’s often added to ginger tea for warmth, stirred into congee for sweetness and nourishment, or used in braised dishes like red-cooked pork (hóngshāo ròu). Though called 'red sugar', its actual hue ranges from light golden to deep brown, depending on processing method and origin.