炖是用一种隔水蒸煮或间接加热的方法，通过炖盅外的高温和蒸气，使盅内的汤水升至沸点，原料精华均溶于汤内，故炖品多是原汁原味，营养价值较高。
Stewed Soup
"Stewing" is carried out by “stewing off the water" or indirectly heating up slowly. The soup can maintain original taste and the nutrition value is more higher due to the water inside the bowl of soup boiling through the heat and steam gas from outside.
老火炖汤--“煲”与“炖”是两种不同的烹调方式。煲是将锅直接放于火上煮，而炖则是以隔水蒸煮为原则。煲汤会使汤水越煮越少，食材松软，而炖汤则是原汁未减，清而不浊。 Stewed Soup--"Heating" and "Stewing" are two different methods of making soup. Heating refers to placing the pot on a stove. This is different from stewing, which is carried out by "stewing off the water" as a principle. Heating will reduce the water level and soften the ingredients, whereas stewing will maintain the water level, and the water remain clear.
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