汆 (cuān) - to quick-boil & to parboil

汆Tone 1

cuān ｜ 6 strokes ｜ radical: 水

橙丁

汆 · cuān

to quick-boil;

to parboil;

to plunge into boiling water briefly;

a cooking method where ingredients are briefly cooked in boiling water or broth.

to quick-boilto parboilto plunge into boiling water briefly

Usage highlights

quickparboil briefly

Synonyms

  • 焯— to blanch; to scald
  • 涮— to rinse briefly in boiling water

Antonyms

  • 炖— to stew; to simmer slowly
  • 熬— to decoct; to boil for long time

Usage & contexts

Examples

  • Quick-boil the meatballs (汆丸子).
  • Parboil the vegetables (汆一下蔬菜).
  • This is a method for making soup (汆汤).
  • He knows how to quick-boil fish slices (汆鱼片).

Collocations

  • quick-boil meatballs(汆丸子)
  • quick-boil fish slices(汆鱼片)
  • quick-boil in soup(汆汤)
  • parboil briefly(汆一下)
  • quick-boiled tripe(汆肚片)
  • quick-boiled lamb(汆羊肉)

Cultural background

FAQ
  • Refers to a specific Chinese cooking technique where food is cooked quickly in boiling liquid.
  • Common in Northern Chinese cuisine, particularly for making soups and cooking dumplings or meatballs.
  • The character structure shows '入' (enter) over '水' (water), visually representing the cooking method.

FAQ