熗 (qiàng) - To stir-fry quickly in hot oil or water & to scald

熗Tone 4

qiàng ｜ 14 strokes ｜ radical:

器情

熗 · qiàng

To stir-fry quickly in hot oil or water;

to scald;

to blanch;

a cooking technique.

To stir-fry quickly in hot oil or waterto scaldto blanch

Usage highlights

StirBlanch vegetablesQuickScorch chili peppersScalded noodlesBlanched spinach

Synonyms

  • 爆— quick frying
  • 炒— stir-frying

Usage & contexts

Examples

  • The recipe calls for blanching the vegetables first (熗一下蔬菜).
  • He quickly stir-fried the meat with spices (用香料熗肉).
  • This dish uses the 'qiang' method for the noodles (熗锅面).

Collocations

  • Stir-fry in hot oil(熗炒)
  • Blanch vegetables(熗蔬菜)
  • Quick-fry in a wok(熗锅)
  • Scorch chili peppers(熗辣椒)
  • Scalded noodles(熗锅面)
  • Blanched spinach(熗菠菜)

Cultural background

FAQ
  • The 'qiang' technique is fundamental in Chinese stir-fry cooking to release aromas from spices.
  • Commonly used in Sichuan cuisine to create the 'mala' (numbing-spicy) flavor profile.

FAQ