炝锅 / 熗鍋

qiàng​guō

to season the wok

A cooking technique where aromatics like green onion, ginger, or garlic are stir-fried in hot oil to release their fragrance before adding the main ingredients.

炝, 锅

炝 (literal) → 炝/熗 · qiàng · to stir-fry then simmer 锅 (literal) → 锅/鍋 · guō · pot

Changed: simplified, traditional, gloss, definition, pinyin, variant pinyin, variants, separable parts, decomposition

created sense May 20, 2026, 07:57 PM