seoi2 zyu2水煮
Jyutpingseoi2 zyu2
Yaleséui jyú
Definition
Sichuan style water-boiling; poaching ingredients in a spiced broth to preserve tenderness.
colloquialfood
How it's used
Refers specifically to a Sichuan culinary technique rather than the literal act of boiling something in water. It implies a complex process of seasoning the broth with aromatics like dried chilies and Sichuan peppercorns before quickly poaching the protein to keep it tender. Do not confuse this with the simple act of boiling, which is usually described as 烚.
Examples
The poached beef at this restaurant is very flavorful.
Related words
Common phrases
Sichuan-style poached fish
Sichuan-style poached beef
Common mistake
Beginners often mistake this for simple boiling, but it is a sophisticated stir-fry and poaching hybrid. Using this term for plain boiled vegetables or eggs will sound incorrect to native speakers.
Grammar color guide
Noun
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Adjective
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Grammar guides
- TonesCantonese has six tones, and the tones can change in certain grammatical contexts. Learn the six tones and the rules for tone change.
- Time and datesClock time, days of the week, months, and years. The patterns you need to make plans and talk about when things happen.
- Modal verbsHow to say can, will, may, should, must, and want. The core modal verbs of Cantonese and the differences that trip up beginners.
