炖

• 拼音: dùn
• 汉字拆解: 炖 = 火 (fire radical) + 敦 (earnest/solid, phonetic) — slow and steady application of heat

含义

To braise or stew; to cook food slowly in liquid over low heat for an extended period until tender and flavourful.

A fundamental Chinese cooking method. 炖 implies long, slow cooking that breaks down tough proteins and develops deep flavour: 炖鸡汤 (slow-cooked chicken broth), 红烧炖肉 (braised pork), 炖排骨 (stewed spare ribs). Valued for both taste and supposed health benefits in traditional Chinese medicine (药膳炖汤). The word evokes warmth, patience, and home-cooked nourishment.

例句

1. 妈妈一大早就把排骨放入砂锅，用小火慢慢炖了三个小时，汤色金黄浓郁。
2. 寒冬时节，一锅热腾腾的炖羊肉是北方家庭餐桌上最常见的暖身菜肴。
3. 中医建议体质虚弱者定期炖服枸杞红枣鸡汤，以达到滋补养身的效果。

用法指南

语境: cooking, food culture, traditional medicine

语气: warm

正确说法

• 砂锅炖出的骨头汤，胶原蛋白充分溶解在汤汁中，色泽乳白，营养价值极高。(The bone broth simmered in a clay pot has collagen fully dissolved into the liquid, giving it a milky white colour and extremely high nutritional value.)
• 做红烧肉时，先大火收汁上色，再转小火慢炖，才能使肥瘦相间的五花肉达到入口即化的口感。(When making red-braised pork, first use high heat to reduce the sauce and colour the meat, then switch to low heat and braise slowly — this is the only way to make the layered pork belly melt in the mouth.)

错误说法

• 把这个问题炖一下 — 炖 is a cooking term; for letting a problem sit or simmering over a plan say 搁置这个问题 or 让这件事缓一缓

起源与历史

炖 = 火 (fire) + 敦 (thick/solid, phonetic) — to apply fire with steady sustained heat

文化背景

世代: All ages

社会背景: Universal