This website uses cookies. Find out more or .
v. (cooking method) to quickly fry in hot oil then cook with sauce and water
80%     120%

Simplified Chinese


Traditional Chinese

Simplified stroke orders are based on the 'Standard of National Commonly-used Mandarin Chinese Characters (现代汉语通用字笔顺规范)', issued by the China National Language and Character Working Committee (国家语言文字工作委员会) on April 7th 1997. Traditional stroke orders are based on information issued by the Taiwan Ministry of Education.
qiàng qín cài
phr. cook celery in boiled water or hot oil, drain it then mix it with ingredients