35 Chinese words describing different cooking

[jo-mel]

12-  燉 or 炖 Dun - Closed steaming. This is done in a container that has been sealed by foil or a lid.  Food first has a short boil followed by a rinse to clean impurities. All seasoning is done before the actual steaming begins.

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12- 燉 or 炖 Dun - Closed steaming.

Typically this may be called "double boiling", or boiling within a pot of boiling water. The surround boiling water would keep the ingredients cooked at a constant temperature of 100'C. (212'F) Slow cooking.

干貝雞燉排翅, Double-boiled Shark-Fin Soup with Conpoy and Chicken

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Sample 1: 干貝雞燉排翅, Double-boiled Shark-Fin Soup with Conpoy and Chicken

燕窩焦糖燉蛋, Double-boiled egg with Bird Nest

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Sample 2: 燕窩焦糖燉蛋, Double-boiled egg with Bird Nest

首乌炖竹丝鸡, Double-boiled Chicken with Herbal Ingredients

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(Picture is good but the link is slow)

Sample 3: 首乌炖竹丝鸡, Double-boiled Chicken with Herbal Ingredients

炖排骨, Double-boiled Spareribs

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Sample 4: 炖排骨, Double-boiled Spareribs

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#12 燉 or 炖 Dun / Dan

In contrast to 'Zheng', Dun is closed steaming, that is, steaming in a closed receptacle; and in China the mouth of the receptacle is often sealed with paper which is stuck down or glued on. In the West this can be done by covering with a piece of aluminum foil, but with so many different types of casseroles with lids available, it is rarely necessary to resort to this.

It is always the practice in 'Dun', before the cooking proper starts, to place the food in boiling water for 1-2 minutes. This is followed by a quick rinse in cold water before placing the food in a casserole or closed pot for steaming.

The boiling and rinsing help to cleanse the food of impurities as well as to lock in the juices. All the seasoning, marinating, adding of supplementary materials, garnishing, and decorating should be completed before the actual steaming starts.

Often in 'Tun' only a very few ingredients and supplementary materials are added to the main ingredient, which is usually meat. This is in order to achieve an end-product of impeccable purity.

Because of the great desire and tradition of achieving purity, this method is very much favored in invalid cooking; besides, the prolonged steaming, which is habitual in this process, also insures that the food will be extremely tender. Pure and tender food is considered ideal for the sick and aged.

Again in contrast to'Zheng', 'Dun' is, as a rule, a lengthy process -- 30-40 minutes upwards to 3-6 hours. Another process called 'Gao', which is very long simmering over low heat, produces very nearly the same results. In this process, as in 'Dun', the food is subjected to a short, sharp boil, followed by rinsing in cold water, before the actual cooking starts.

[hzrt8w]

13-  烹 Peng - Frying food on either side until brown, then water or stock, and supplementary ingredients are added. Cooking continues, on low heat, until the liquid has been reduced to dryness.

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13- 烹 Peng

烹煎大虾, Shrimp First Fried then broth added and reduced

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(Sample 1: 烹煎大虾, Shrimp First Fried then broth added and reduced)

炸烹茄条, Halfed Egg Plant Cooked with Carrots and Peppers

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(Sample 2: 炸烹茄条, Halfed Egg Plant Cooked with Carrots and Peppers)

香烹鸭脯, Duck Slices

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(Picture is good but the link is slow)

(Sample 3: 香烹鸭脯, Duck Slices)

I found that the term 烹 used in naming a dish could also mean as a way of serving: Some stones are preheated and are used to hold the food, either directly or indirectly by laying the stones at the bottom and a metal container is laid on top. Food is kept warm from the stones. Here are some examples that I found:

石烹牛蛙, Stones are preheated and thrown into the bottom of the wooden barrel. A metal pot is laid on top. Then food is poured on to the metal pot to keep warm.

Click through the Google image search page to view the picture:

(Sample 1: 石烹牛蛙, Stones are preheated and thrown into the bottom of the wooden barrel. A metal pot is laid on top. Then food is poured on to the metal pot to keep warm.)

万年石烹海虎王, Stone (marble?) is carved into a bowl shape to hold the soup (?)

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(Sample 2: 万年石烹海虎王, Stone (marble?) is carved into a bowl shape to hold the soup (?))

[jo-mel]

13-  烹 Peng - Frying food on either side until brown, then water or stock, and supplementary ingredients are added. Cooking continues, on low heat, until the liquid has been reduced to dryness.

←

13- 烹 Peng

烹煎大虾, Shrimp First Fried then broth added and reduced

Click through the Google image search page to view the picture:

(Sample 1: 烹煎大虾, Shrimp First Fried then broth added and reduced)

炸烹茄条, Halfed Egg Plant Cooked with Carrots and Peppers

Click through the Google image search page to view the picture:

(Sample 2: 炸烹茄条, Halfed Egg Plant Cooked with Carrots and Peppers)

香烹鸭脯, Duck Slices

Click through the Google image search page to view the picture:

(Picture is good but the link is slow)

(Sample 3: 香烹鸭脯, Duck Slices)

I found that the term 烹 used in naming a dish could also mean as a way of serving: Some stones are preheated and are used to hold the food, either directly or indirectly by laying the stones at the bottom and a metal container is laid on top. Food is kept warm from the stones. Here are some examples that I found:

石烹牛蛙, Stones are preheated and thrown into the bottom of the wooden barrel. A metal pot is laid on top. Then food is poured on to the metal pot to keep warm.

Click through the Google image search page to view the picture:

(Sample 1: 石烹牛蛙, Stones are preheated and thrown into the bottom of the wooden barrel. A metal pot is laid on top. Then food is poured on to the metal pot to keep warm.)

万年石烹海虎王, Stone (marble?) is carved into a bowl shape to hold the soup (?)

Click through the Google image search page to view the picture:

(Sample 2: 万年石烹海虎王, Stone (marble?) is carved into a bowl shape to hold the soup (?))

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#13 - 烹- PENG

Peng is a process which involves frying the foodstuff on either side until brown, then introducing a limited amount of stock or water and supplementary ingredients. The cooking is then continued over a low heat until all the liquid has been reduced to dryness. This is, in a way, fairly akin to 'Cantonese Ch'a Shao', except that in the latter process the complete drying of the food is achieved through barbecue-roasting.