Dun (炖) — Chinese Slow Braise: The Gentle Long-Cook
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Origin
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Description
Dun (炖, literally to stew or simmer) is the Chinese long, slow braising technique for preparations that require extended cooking time to transform tough collagen-rich ingredients (pork trotters, oxtail, beef tendon, whole chicken) into tender, gelatinous, deeply flavoured preparations. Unlike hong shao (which involves caramelization and reduction), dun is gentler — a barely simmering liquid over a very long time, producing results that are tender rather than sticky-glazed. The dun preparations of Chinese cooking often use a sealed vessel (clay pot or sealed metal pot) to prevent moisture loss during the long cooking.
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The Thread
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Flavour Context
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Pillars V — VII
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