燜 (mèn) - To braise, stew, or simmer food slowly in & a cooking method that produces tender, flavorful results.

燜Tone 4

mèn ｜ 16 strokes ｜ radical:

伦妙

燜 · mèn

To braise, stew, or simmer food slowly in a closed pot with little liquid;

a cooking method that produces tender, flavorful results.

To braise, stew, or simmer food slowly ina cooking method that produces tender, flavorful results.

Usage highlights

Braise porkBraise riceBraise noodlesBraise chickenBraise fishBraise beef

Synonyms

  • 炖— stew, braise (similar cooking method)
  • 煮— boil, cook (broader term)

Antonyms

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

Usage & contexts

Examples

  • I braised the pork ribs (焖猪排).
  • This dish uses the braising technique (焖的烹饪方法).
  • She prefers braised noodles (焖面).
  • The chicken is simmered in soy sauce (酱油焖鸡).

Collocations

  • Braise pork(焖肉)
  • Braise rice(焖饭)
  • Braise noodles(焖面)
  • Braise chicken(焖鸡)
  • Braise fish(焖鱼)
  • Braise beef(焖牛肉)

Idioms

  • Slow fire makes tender meat(慢火焖肉)
  • Cover the pot and simmer(盖锅焖煮)
  • Braise until thoroughly cooked(焖至熟透)

Cultural background

FAQ
  • 焖 is a fundamental Chinese cooking technique dating back centuries, emphasizing slow cooking to develop deep flavors.
  • This method is particularly important in northern Chinese cuisine and home-style cooking.
  • The character reflects the culinary principle of retaining moisture and flavor through enclosed cooking.

FAQ