a concentrated salt solution or the liquid remaining after salt crystallizes, commonly used as a coagulant for making tofu

meat stewed in soy sauce and spices

food prepared by stewing in soy sauce and spices

food cooked by simmering in a seasoned brine or master stock

halogen (chemistry)

halide (e.g. fluoride, chloride, bromide etc)

to halogenate; the chemical process of halogenation

haloalkane (obtained from hydrocarbon by substituting halogen for hydrogen, e.g. chlorobenzene or the CFCs)

a saltpan

the juices from meat during cooking, often thickened and served as a sauce

a ceramic teapot

silver halide (usually chloride) used to fix photos

A peeled boiled egg stewed in soy sauce and other flavorings.

pseudohalogen, e.g. cyanogen (CN)2

saline or alkaline land that is usually infertile or swampy

hydrohalic acid (e.g. hydrofluoric acid HF, hydrochloric acid HCl, etc.)

to simmer or stew food in a seasoned brine or soy-based sauce