"braised" in Chinese (Traditional)

• 紅燒
• 燜煮

Definition

先煎後加少量液體慢燉的食物，這種做法會讓食材變得軟嫩有味道。

Usage Notes (Chinese (Traditional))

“Braised”較正式，多見於烹飪或餐廳菜單，通常用於肉類或蔬菜。常見搭配：braised beef, braised vegetables。不同於煮或烤。

Examples

The chef served braised chicken for dinner.

主廚晚餐做了**紅燒**雞肉。

She likes eating braised beef with vegetables.

她喜歡喫**紅燒**牛肉配蔬菜。

I have never tried braised fish before.

我以前從沒喫過**紅燒**魚。

That restaurant makes amazing braised short ribs that fall off the bone.

那家餐廳的**紅燒**牛肋骨非常軟爛，肉一咬就脫骨。

During winter, I love having hot braised dishes—they warm you up inside.

冬天我喜歡喫熱騰騰的**紅燒**菜，真的很暖身。

My grandmother’s braised pork recipe has been in our family for generations.

奶奶的**紅燒**豬肉食譜已經傳了好幾代。