炝 (qiàng) - A Chinese cooking technique of stir-frying quickly with & to quick-fry.

炝Tone 4

qiàng ｜ 8 strokes ｜ radical: 火

器情

炝 · qiàng

A Chinese cooking technique of stir-frying quickly with high heat after adding seasonings, often involving a splash of vinegar or wine;

to quick-fry.

A Chinese cooking technique of stir-frying quickly withto quick-fry.

Usage highlights

QuickVinegar quickScallion oil quick

Synonyms

Antonyms

Usage & contexts

Examples

  • The chef will quickly stir-fry the vegetables (炝炒蔬菜).
  • He added vinegar for the quick-fry technique (醋炝).
  • This dish uses the quick-frying method (炝锅).

Collocations

  • Quick-fry(炝炒)
  • Quick-fry in a wok(炝锅)
  • Quick-fried cabbage(炝莲白)
  • Vinegar quick-fry(醋炝)
  • Quick-fried kidney flowers(炝腰花)
  • Quick-fried tripe(炝肚丝)

Cultural background

FAQ
  • 炝 is a fundamental technique in Chinese culinary arts, especially in Sichuan and other regional cuisines.
  • The method typically involves briefly stir-frying ingredients over high heat with seasonings like Sichuan peppercorns, chili, or vinegar to create a fragrant, wok-hei flavor.

FAQ