qiàng

炝

Character · VerbTraditional熗

blanching then dressing; stir-frying aromatics before cooking

Tone colorsmāmámǎmàma

Meanings

2 senses · 4 examples
1.

verb

to blanch then dress; a cooking method

neutral

Typically used for preparing vegetables or seafood to be served cold.

Xià夏
tiān天
wǒ我
xǐ喜
huan欢
chī吃
qiàng炝
qín芹
cài菜
 ，
qīng清
shuǎng爽
yòu又
kāi开
wèi胃
 。

In summer, I like to eat blanched and dressed celery; it's refreshing and appetizing.

Zhè这
dào道
qiàng炝
gé蛤
lí蜊
shì是
zhè这
lǐ里
de的
zhāo招
pái牌
liáng凉
cài菜
 。

This blanched and dressed clams dish is the signature cold appetizer here.

2.

verb

to stir-fry aromatics before cooking; to flavor oil

neutral

A foundational step in Chinese cooking to create a flavorful base for soups, stews, or stir-fries.

Zuò做
tāng汤
miàn面
zhī之
qián前
 ，
xiān先
yòng用
cōng葱
huā花
hé和
ròu肉
sī丝
qiàng炝
yī一
xià下
guō锅
 。

Before making noodle soup, first stir-fry the scallions and shredded pork to flavor the wok.

Qiàng炝
guō锅
de的
xiāng香
wèi味
yī一
chū出
lái来
 ，
jiù就
zhī知
dào道
zhè这
cài菜
kěn肯
dìng定
hǎo好
chī吃
 。

As soon as the aroma from stir-frying the aromatics comes out, you know this dish will be delicious.