A clay pot sits on a small charcoal stove as a hand lifts the lid on beef, tendon, meaty bones and white radish stewing in steaming broth, and a blue-and-white bowl beside it holds a serving with a porcelain spoon.
Slow stewed
Introduction
Slow cooking in plenty of water or stock over low heat, with the broth kept.
Stewing and simmering is the method of heating food for a long time over low heat in plenty of water or stock until it is tender and well flavoured, with the broth served as part of the dish; it includes stewing, simmering and double-boiling. It suits tougher cuts and bones that need time to give up their flavour. The Sui Yuan Shi Dan has a white-simmered pork that is to be simmered for a double hour, and the Chu ci poem Zhao Hun already has stewed beef tendon and soups. Braising, with a moderate amount of liquid cooked into the food, and hotpot, cooked at the table, have classes of their own.