gon1 caau2乾炒干炒
Jyutpinggon1 caau2
Yalegōn cháau
Definition
Dry-fry; a Chinese cooking technique of stir-frying ingredients without adding starch or water.
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How it's used
Refers specifically to a stir-fry technique that avoids the use of gravy or sauce, resulting in a drier texture. It is most famously associated with the iconic dish 乾炒牛河, where the noodles must be coated in soy sauce without being broken or becoming oily. Achieving the perfect result requires high heat and fast movement to impart the signature smoky aroma known as 鑊氣.
Examples
Do you like eating dry-fried beef rice noodles?
Related words
Common mistake
Learners often confuse this with 濕炒, which refers to stir-fried dishes served with a thick, starchy gravy. Ensure you distinguish between the two as the mouthfeel and preparation methods are completely different.
Grammar color guide
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Grammar guides
- LocationHow to say where something is using 喺 (hai2), place words like 度, and the common coverbs that work like English prepositions.
- Serial verbsStringing two or more verbs together without any joining word, like go to the shop buy things. Extremely common in Cantonese.
- 將 disposalHow to move the object in front of the verb with 將, to focus on what happens to it. Common in instructions and writing.
