焖 (mèn) - To braise or stew food slowly in a & a cooking method that retains moisture and flavor.

焖Tone 4

mèn ｜ 11 strokes ｜ radical:

伦妙

焖 · mèn

To braise or stew food slowly in a covered pot with a small amount of liquid;

a cooking method that retains moisture and flavor.

To braise or stew food slowly in aa cooking method that retains moisture and flavor.

Usage highlights

Braise porkBraise noodlesBraise riceBraise chickenBraise fishBraise vegetables

Synonyms

  • 炖— stew or braise (similar cooking method)
  • 煮— boil (different cooking technique)

Antonyms

  • 炒— stir-fry (quick cooking with high heat)
  • 炸— deep-fry (cooking in abundant oil)

Usage & contexts

Examples

  • I like to braise pork ribs (焖排骨).
  • She is cooking braised noodles (焖面).
  • This dish uses the braising technique (焖 technique).
  • He prepared braised rice (焖饭) for dinner.

Collocations

  • Braise pork(焖肉)
  • Braise noodles(焖面)
  • Braise rice(焖饭)
  • Braise chicken(焖鸡)
  • Braise fish(焖鱼)
  • Braise vegetables(焖菜)

Idioms

  • Braise until thoroughly cooked(焖得烂熟)
  • Braise until flavorful(焖出味道)
  • Cover and braise(盖锅焖)

Cultural background

FAQ
  • 焖 is a traditional Chinese cooking technique that emphasizes slow cooking with minimal liquid to concentrate flavors.
  • This method is particularly common in northern Chinese cuisine and home-style cooking.
  • The character combines the fire radical (火) with the phonetic component 闷, suggesting the concept of 'closed cooking with heat'.

FAQ