Unicode: U+71F4

Pinyin: huì

Definition

* 一種烹飪方法。將湯汁注入鍋中,加入材料慢火煮,至湯汁不太多時勾芡即成。如:"燴牛肉"﹑"燴魚"﹑"燴什錦"

ragout, cook, braise

Structure

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Precursors

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