炆

炆 (Kangxi radical 86, 火+4, 8 strokes, cangjie input 火卜大 (FYK), four-corner 9084₁, composition ⿰火文)

• Kangxi Dictionary: page 667, character 1
• Dai Kanwa Jiten: character 18898
• Dae Jaweon: page 1076, character 11
• Hanyu Da Zidian (first edition): volume 3, page 2193, character 2
• Unihan data for U+7086

炆

1. (Cantonese cuisine) to simmer; to cook over a slow fire

   • 佛跳牆，炆得咁鬼香，見到佛跳牆，鬼都要裝香 [Cantonese, trad.]
     佛跳墙，炆得咁鬼香，见到佛跳墙，鬼都要装香 [Cantonese, simp.]

     From: 許冠傑, 佛跳牆

     fat⁶ tiu³ coeng⁴, man¹ dak¹ gam³ gwai² hoeng¹, gin³ dou^3-2 fat⁶ tiu³ coeng⁴, gwai² dou¹ jiu³ zong¹ hoeng¹ [Jyutping]

     Fat tiu cheung, what a wonderful smell; at the sight of fat tiu cheung, even the spirits want to burn incense

• 慢火 (mànhuǒ, “slow fire”)

(uncommon “Hyōgai” kanji)

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• On (unclassified): ぶん (bun); もん (mon)
• Kun: あたたか (atataka)

炆 • (mun) (hangeul 문, revised mun, McCune–Reischauer mun, Yale mun)

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炆: Hán Việt readings: văn

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.