「燉 / 炖」

(廣東話) 將調咗味嘅食材直接加水或湯汁，先用大火煲滾，再以小火慢煮，等到食材軟熟入味為止

(英文) to simmer by bringing to a boil on high heat, then finishing on a slow flame

(廣東話) 隔水燉：內鍋放調咗味嘅食材同埋水或湯汁，而外鍋放入水，然後冚實鍋蓋，以中細火長時間烹煮，通常都係去料理易碎嘅食材

(英文) to cook in a water-bath or double boiler for a long time, typically used when there are fragile ingredients. Similar to bain-marie (except the inner boiler is normally covered to avoid the extra water from the steam)

(廣東話) 燉煮：長時間以慢火烹煮

(英文) to stew; to cook on low heat for a long duration; to cook in a casserole