炖 refers to a cooking method where ingredients are simmered slowly in liquid over low heat for a long period of time, resulting in tender and flavorful dishes.
Think of 炖 as the slow cooker of Chinese cuisine. Just like how a slow cooker gently cooks food over several hours, 炖 involves simmering ingredients slowly to develop rich flavors.
煮 (zhǔ): This term refers to boiling or poaching food in liquid until it is cooked through.
蒸 (zhēng): This term refers to steaming food by placing it above boiling water, allowing it to cook with steam.
烤 (kǎo): This term refers to roasting or baking food using dry heat, often resulting in crispy and flavorful dishes.
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