Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines.
In Cantonese, double steaming is called dun (simplified Chinese: 炖; traditional Chinese: 燉; pinyin: dùn). The meaning of the Chinese character for dun in Cantonese is different from that in Mandarin, because dun means to simmer or stew in Mandarin. This technique is also common in Fujian, a neighbouring province of Guangdong (Canton).
Read more about Double Steaming: Famous Examples
Famous quotes containing the words double and/or steaming:
“Actually being married seemed so crowded with unspoken rules and odd secrets and unfathomable responsibilities that it had no more occurred to her to imagine being married herself than it had to imagine driving a motorcycle or having a job. She had, however, thought about being a bride, which had more to do with being the center of attention and looking inexplicably, temporarily beautiful than it did with sharing a double bed with someone with hairy legs and a drawer full of boxer shorts.”
—Anna Quindlen (b. 1952)
“her rocking horse was pain
with vomit steaming from her mouth.
Her belly was big with another child,
cancer’s baby, big as a football.
I could not soothe.”
—Anne Sexton (1928–1974)