炖 (dùn)

Definition

炖 refers to a cooking method where ingredients are simmered slowly in liquid over low heat for a long period of time, resulting in tender and flavorful dishes.

Related terms

煮 (zhǔ): This term refers to boiling or poaching food in liquid until it is cooked through.

蒸 (zhēng): This term refers to steaming food by placing it above boiling water, allowing it to cook with steam.

烤 (kǎo): This term refers to roasting or baking food using dry heat, often resulting in crispy and flavorful dishes.