燉 (dùn) - To stew & to simmer

燉Tone 4

dùn ｜ 16 strokes ｜ radical:

丁恩

燉 · dùn

To stew;

to simmer;

to braise;

a cooking method involving slow cooking in liquid over low heat.

To stewto simmerto braise

Usage highlights

Stewed beefSimmered soupBraise meatStewed chickenSimmered herbal medicineStewed vegetables

Synonyms

  • 煮— to boil; to cook in water
  • 熬— to decoct; to simmer for long time
  • 煨— to stew over slow fire

Antonyms

  • 炒— to stir-fry (quick cooking method)
  • 炸— to deep-fry (high-temperature cooking)

Usage & contexts

Examples

  • I stewed beef for dinner (炖牛肉).
  • She likes to simmer soup slowly (炖汤).
  • This dish requires braising for two hours (炖菜).
  • Traditional Chinese medicine often uses simmered herbs (炖药).

Collocations

  • Stewed beef(炖牛肉)
  • Simmered soup(炖汤)
  • Braise meat(炖肉)
  • Stewed chicken(炖鸡)
  • Simmered herbal medicine(炖药)
  • Stewed vegetables(炖菜)

Idioms

  • Simmer slowly over low fire(文火慢炖)
  • Stewed to perfection(炖至入味)
  • Original simmered soup(原汁炖汤)

Cultural background

FAQ
  • Stewing is a fundamental cooking technique in Chinese cuisine, valued for developing deep flavors and tender textures.
  • Particularly important in medicinal cooking, where herbs and ingredients are simmered together to extract therapeutic properties.
  • Considered a healthy cooking method as it preserves nutrients without high-temperature cooking.

FAQ