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A2 noun #7,000 가장 일반적인 10분 분량

清蒸

상위 7,000

연습하기 예시 노트와 팁 清蒸 30초 만에

설명 清蒸 in your Level:

At the A1 level, you just need to know that '清蒸' (qīngzhēng) means 'steamed' in the context of food. It is a very useful word when you go to a restaurant. You can think of it as a way to describe how a dish is cooked. Most of the time, you will see it with the word for fish: '清蒸鱼' (steamed fish). It is easy to remember because '蒸' (zhēng) sounds a bit like 'steam' if you use your imagination! Just remember that in Chinese, we put '清蒸' before the food. So, instead of saying 'fish steamed,' we say 'steamed fish.' It is a healthy choice, and almost every Chinese restaurant will have something '清蒸' on the menu. If you are a beginner, just learning '清蒸鱼' is enough to help you order a delicious and healthy meal.

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At the A2 level, you should understand that '清蒸' is more than just 'steaming.' The '清' (qīng) part means 'clear' or 'light.' This tells you that the food will not be spicy or have a heavy, dark sauce. It is a specific style of cooking. You can use it in simple sentences like '我喜欢吃清蒸鱼' (I like eating steamed fish) or '这个清蒸排骨很好吃' (These steamed spare ribs are delicious). You might also start to notice that '清蒸' is used for fresh ingredients. If a fish is not fresh, a Chinese person might say '不要清蒸' (Don't steam it) because steaming would make the bad smell more obvious. At this level, try to use '清蒸' to describe your food preferences when talking about health or your favorite dishes.

For B1 learners, '清蒸' becomes a tool to discuss culinary culture and health. You should be able to explain *why* someone would choose '清蒸' over other methods like '红烧' (braising) or '油炸' (frying). For example, '为了健康，我通常选择清蒸的方法' (For health reasons, I usually choose the steaming method). You should also be aware of the common ingredients used in '清蒸' dishes, such as 姜 (ginger) and 葱 (scallion). You might hear people discuss the '火候' (huǒhòu - timing/heat control) of a steamed dish. If the fish is '蒸老了' (over-steamed/tough), it is considered a failure. At this level, you can use '清蒸' to participate in more detailed conversations about cooking and healthy lifestyles, and you should recognize it as a hallmark of Cantonese cuisine.

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At the B2 level, you should appreciate the nuances of '清蒸' as a reflection of Chinese culinary philosophy. It represents the pursuit of '原汁原味' (original juice and original flavor). You should be able to describe the process in more detail: how the fish is cleaned, placed on a bed of ginger, and then '淋上热油' (drizzled with hot oil) at the end to bring out the aroma. You might encounter the word in more formal contexts, such as food reviews or cultural essays. You should also be able to distinguish '清蒸' from other steaming techniques like '粉蒸' (steaming with rice flour) or '蒜蓉蒸' (steaming with minced garlic). Understanding the cultural expectation of a '清蒸鱼' at a banquet—symbolizing purity and abundance—is also important at this stage of your language journey.

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At the C1 level, you should be able to discuss '清蒸' in the context of regional culinary identities and historical development. You might analyze why '清蒸' is so prevalent in the South (where fresh seafood is abundant) compared to the North. You can use the term metaphorically or in high-level discussions about 'dietary therapy' (食疗) in Traditional Chinese Medicine, where '清蒸' is used to preserve the 'Qi' (energy) of the food. You should be comfortable using the term in professional culinary environments or when writing sophisticated food criticism. You can also discuss the chemistry of the '清蒸' process, such as the Maillard reaction that occurs when the hot oil hits the scallions and soy sauce at the very end, and how this contrasts with the overall low-temperature steaming process.

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At the C2 level, your mastery of '清蒸' involves an effortless integration of the term into discussions about aesthetics, philosophy, and history. You might compare the 'clear' (清) aesthetic in cooking to the same concept in classical Chinese poetry or painting—where simplicity hides deep complexity. You can engage in debates about the 'authentic' way to prepare a '清蒸鱼,' discussing the specific types of soy sauce (like 蒸鱼豉油) and the exact number of minutes required for different weights of fish. You understand the subtle social cues involved in ordering '清蒸' at a business dinner (showing refined taste) versus a casual family meal. At this level, '清蒸' is not just a cooking method; it is a symbol of a cultural value system that prizes freshness, balance, and the beauty of the essential.

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清蒸 30초 만에

清蒸 (qīngzhēng) refers to a light steaming method that highlights the natural flavors of fresh ingredients, particularly seafood and proteins.
The term combines 'clear' (清) and 'steam' (蒸), signaling a healthy, low-fat cooking style common in Cantonese and home cooking.
In Chinese sentence structure, 清蒸 usually precedes the ingredient, such as in the famous dish 清蒸鱼 (steamed fish).
It serves as a benchmark for ingredient freshness, as any lack of quality cannot be hidden by heavy sauces or spices.

The term 清蒸 (qīngzhēng) is a cornerstone of Chinese culinary terminology, specifically referring to the technique of steaming food—most commonly fish or seafood—without the addition of heavy sauces, deep-frying, or complex seasoning. The character 清 (qīng) translates to 'clear,' 'pure,' or 'light,' while 蒸 (zhēng) means 'to steam.' Together, they describe a process that prioritizes the natural, unadulterated flavor of the ingredients. In the hierarchy of Chinese cooking methods, 清蒸 is often considered the ultimate test of an ingredient's quality; because there are no heavy spices to mask odors, the food must be exceptionally fresh.

Culinary Philosophy: The philosophy behind this method is rooted in the concept of 'original flavor' (原汁原味). It reflects a Taoist-like appreciation for simplicity and the essence of nature. By using only high-temperature steam, the moisture and nutrients are locked inside the food, resulting in a texture that is tender and succulent.

这家餐厅的清蒸鱼非常出名，因为鱼是现捞的。 (This restaurant's steamed fish is very famous because the fish is freshly caught.)

You will encounter this word most frequently on restaurant menus, particularly in Cantonese (Guangdong) cuisine where steaming is the preferred method for high-end seafood. It is also a common household term, as steaming is viewed as a healthy, low-fat alternative to stir-frying. When a Chinese person says they want something 清蒸, they are signaling a desire for a meal that is light on the stomach, healthy, and high in protein quality.

Technique Specifics: While 'pure' steam is used, it is almost always accompanied by 'three treasures': shredded ginger, scallions, and a light soy sauce. Often, a final splash of sizzling hot oil is poured over the aromatics to release their fragrance without cooking the fish further.

新鲜的食材才适合清蒸，不新鲜的只能红烧。 (Only fresh ingredients are suitable for steaming; those that aren't fresh can only be braised in soy sauce.)

Beyond fish, you might see '清蒸排骨' (steamed spare ribs) or '清蒸水蛋' (steamed egg custard). In each case, the focus remains on the 'clear' and 'light' profile. It is a word that evokes a sense of home-cooked warmth and professional culinary precision simultaneously. Using this word correctly shows you understand the nuances of Chinese texture and taste preferences.

Modern Context: In modern health-conscious circles in China, 清蒸 is often promoted as the best way to retain vitamins and minerals, contrasting with the 'heavy oil and heavy salt' (重油重盐) styles of some regional cuisines.

Using 清蒸 (qīngzhēng) in a sentence is relatively straightforward because it typically functions as an attributive adjective modifying a noun (the food being cooked) or as a verb describing the action. In the Chinese sentence structure, the cooking method usually precedes the ingredient. For example, 'Steamed fish' is '清蒸鱼' (qīngzhēng yú). This follows the pattern [Method] + [Object].

我最喜欢的粤菜是清蒸大闸蟹。 (My favorite Cantonese dish is steamed hairy crab.)

When used as a verb, it often appears in the structure [Subject] + [Method] + [Object]. For instance, '妈妈清蒸了这条鱼' (Mom steamed this fish). However, it is more common to see it as part of a dish name. If you are at a restaurant and want to ask how a certain fish is prepared, you might ask '这条鱼怎么做？' (How is this fish prepared?), and the waiter might reply '建议清蒸' (We suggest steaming it).

Grammar Point: Method as Modifier: Unlike English where we often use the past participle 'steamed,' in Chinese, '清蒸' remains unchanged. There is no need for a 'le' (了) particle when it's part of a noun phrase.

医生建议他多吃清蒸的食物，少吃油炸的。 (The doctor suggested he eat more steamed food and less fried food.)

In more complex sentences, you can use 清蒸 to contrast different cooking styles. Because it implies a lack of heavy seasoning, it is often paired against '红烧' (braised in soy sauce) or '油炸' (deep-fried). You might say, '这鱼太新鲜了，红烧太可惜，还是清蒸吧' (This fish is so fresh, it would be a pity to braise it; let's steam it instead). This highlights the speaker's culinary judgment.

Sentence Variation: Asking for Preferences: When ordering at a seafood market where you buy the fish first, the vendor will ask: '您想怎么加工？' (How would you like it processed?). You can simply answer: '清蒸就行' (Just steaming is fine).

为了保持营养，蔬菜也可以清蒸。 (To preserve nutrition, vegetables can also be steamed.)

Lastly, remember that 清蒸 usually implies the addition of light aromatics. If you want something steamed with absolutely nothing added (like plain rice), you usually just use '蒸' (zhēng). '清蒸' implies a dish that is prepared to be eaten as a main course with its own subtle seasoning profile.

The most common place to hear 清蒸 (qīngzhēng) is in a Chinese restaurant, specifically a '酒楼' (jiǔlóu - large restaurant/banquet hall) or a seafood restaurant. When the waiter brings the menu or explains the 'catch of the day,' this word will be used frequently. In Cantonese-speaking regions like Hong Kong or Guangzhou, '清蒸鱼' is the gold standard for any celebratory meal. You will hear diners discussing whether the fish was 'steamed just right' (蒸得刚好), which usually means the meat is just barely opaque and easily slides off the bone.

服务员，我们要一份清蒸鲈鱼。 (Waiter, we want an order of steamed sea bass.)

Another common setting is at home. Chinese parents often emphasize '清蒸' as a healthy cooking method for children and the elderly. You might hear a mother say, '今天买的鱼很鲜，我给你清蒸一下' (The fish I bought today is very fresh, I'll steam it for you). It carries a connotation of care and health. In the context of traditional Chinese medicine (TCM), steamed foods are considered 'neutral' or 'cool,' making them ideal for someone with 'internal heat' (上火).

Market Settings: At wet markets (菜市场), you might hear vendors recommending a specific type of fish by saying '这种鱼清蒸最好吃' (This kind of fish tastes best when steamed). They are essentially vouching for the freshness and delicate texture of their product.

这道清蒸排骨放了点豆豉，味道更丰富。 (This steamed spare ribs dish has some fermented black beans, making the flavor richer.)

On television, you will hear it in cooking shows (美食节目) and documentaries like 'A Bite of China' (舌尖上的中国). Narrators often use the word with a sense of reverence, describing the steam rising from a bamboo basket and the glistening scales of a perfectly steamed fish. It is a word that triggers a specific sensory memory for many Chinese people: the smell of ginger, scallion, and hot soy sauce hitting hot oil.

Lastly, in professional culinary circles, chefs use '清蒸' to discuss the 'fire power' (火候 - huǒhòu). They might say, '清蒸最讲究时间' (Steaming is all about the timing). Hearing this word in a kitchen context usually implies a high level of respect for the raw material.

The most common mistake learners make with 清蒸 (qīngzhēng) is confusing it with the generic verb for steaming, 蒸 (zhēng). While all 清蒸 is 蒸, not all 蒸 is 清蒸. For example, steaming rice (蒸饭) or steaming buns (蒸馒头) is never referred to as 清蒸. 清蒸 specifically refers to a culinary style applied to savory dishes where the 'cleanness' of the flavor is the goal. Using '清蒸' for rice would sound very strange to a native speaker.

Incorrect: 我想吃清蒸米饭。 (I want to eat 'pure steamed' rice.)
Correct: 我想吃蒸米饭。 (I want to eat steamed rice.)

Another error is the confusion between 清蒸 and 水煮 (shuǐzhǔ). While both are considered 'healthier' than frying, 水煮 involves boiling in water (often with heavy spice in Sichuan cuisine, like 水煮鱼), whereas 清蒸 uses only the vapor of boiling water. The texture and flavor profiles are completely different. If you ask for '清蒸鱼' expecting a spicy Sichuan boiled fish, you will be very disappointed by the delicate, non-spicy dish that arrives.

Word Order Errors: English speakers often try to put the cooking method after the noun, saying '鱼清蒸' (Fish steamed). While this can work in a very specific context (like 'The fish is steamed'), in 99% of cases, the method must come first: '清蒸鱼'.

A subtle mistake involves the characters themselves. Learners sometimes confuse 清 (qīng) with 请 (qǐng - please) or 青 (qīng - green/blue). While they all share the same phonetic component, the 'water' radical (氵) in 清 is essential because it relates to the 'clear' nature of the dish. Writing '青蒸' would imply 'green steaming,' which is nonsensical.

Finally, learners sometimes forget that 清蒸 is almost exclusively for proteins like fish, shrimp, crabs, and sometimes pork or eggs. You rarely hear '清蒸牛肉' (steamed beef) because beef is usually too tough for this quick, gentle cooking method. Steaming beef usually requires a different technique like '粉蒸' (steaming with rice flour) to tenderize it.

Understanding the alternatives to 清蒸 (qīngzhēng) helps you navigate a Chinese menu with confidence. The most direct relative is 蒸 (zhēng), the general term for steaming. Use '蒸' for basic items like bread or rice, but stick to '清蒸' for the specific culinary style of light seasoning. Another related term is 白灼 (báizhuó), which is a Cantonese technique of 'poaching' or 'blanching' in boiling water, often used for shrimp or vegetables. Like 清蒸, 白灼 aims to preserve the natural flavor and is served with a dipping sauce.

Comparison: 清蒸 vs. 红烧 (hóngshāo): 清蒸 is light, clear, and uses no soy sauce in the cooking process (only as a garnish). 红烧 (braising in soy sauce) is dark, sweet, savory, and involves frying the ingredient first. They are polar opposites in the Chinese kitchen.
Comparison: 清蒸 vs. 隔水蒸 (géshuǐ zhēng): 隔水蒸 is a more technical term meaning 'steaming over water.' While '清蒸' describes the flavor profile, '隔水蒸' describes the physical setup. You might see '隔水蒸' in a recipe book, but '清蒸' on a menu.

如果你不喜欢太淡，可以试试豉汁蒸。 (If you don't like it too light, you can try 'steaming with black bean sauce'.)

For those who find '清蒸' too light, 豉汁蒸 (chǐzhī zhēng) is a popular alternative. It uses the same steaming method but adds fermented black beans (douchi), which provides a salty, pungent kick. Another variant is 剁椒蒸 (duòjiāo zhēng), a Hunan specialty where the fish is covered in pickled chopped chilies before steaming. This is 'steaming' but definitely not 'clear' (清).

Lastly, consider 炖 (dùn), which means 'stewing' or 'double-steaming' in a pot of water. While similar to steaming, '炖' usually involves the ingredient being submerged in liquid (like a soup), whereas '清蒸' relies entirely on vapor. Knowing these distinctions will help you describe exactly how you want your food prepared.

How Formal Is It?

재미있는 사실

The '灬' at the bottom of the character '蒸' represents four dots of fire, showing that the method requires heat from below to create the necessary steam.

발음 가이드

UK /tʃɪŋ dʒʌŋ/

US /tʃiŋ dʒʌŋ/

Both syllables receive equal stress as they are both first tones.

라임이 맞는 단어

精 (jīng) 星 (xīng) 明 (míng) 撑 (chēng) 生 (shēng) 等 (děng - partial) 风 (fēng - partial) 灯 (dēng)

자주 하는 실수

Pronouncing 'Q' like a 'K' sound.
Failing to keep the pitch high and level for both syllables.
Confusing the 'zh' sound with a simple 'z' sound.
Pronouncing 'eng' like 'ong'.
Mixing up the tones, making it sound like 'qǐng' (please).

난이도

독해 3/5

The character '蒸' is visually complex with many strokes, making it slightly harder for beginners to recognize quickly.

쓰기 4/5

Writing '蒸' requires careful attention to the 'grass' radical on top and the 'fire' radical on bottom.

말하기 2/5

The pronunciation is relatively easy for English speakers once the 'Q' sound is mastered.

듣기 2/5

The word is very distinct in a food context and easy to pick out.

다음에 무엇을 배울까

선수 학습

鱼 (yú) 水 (shuǐ) 火 (huǒ) 吃 (chī) 做 (zuò)

다음에 배울 것

红烧 (hóngshāo) 油炸 (yóuzhá) 火候 (huǒhòu) 鲜美 (xiānměi) 嫩 (nèn)

고급

原汁原味 (yuánzhīyuánwèi) 粤菜 (yuècài) 烹饪 (pēngrèn) 食材 (shícái) 调味 (tiáowèi)

알아야 할 문법

Cooking Method as Attributive Modifier

In '清蒸鱼', '清蒸' modifies '鱼' directly without the particle '的' in common dish names.

Resultative Complements with Steaming

Using '清蒸出来' (steamed out/produced by steaming) to describe the final result.

The 'Ba' Structure with Cooking

把这条鱼清蒸了 (Steam this fish).

Using 'Zai' for Simultaneous Action

在清蒸的时候，我们可以准备调料 (While steaming, we can prepare the sauce).

Adverbial Modification

简单地清蒸一下 (Simply steam it for a bit).

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수준별 예문

我吃清蒸鱼。

I eat steamed fish.

Subject + Verb + Object (Method + Noun).

清蒸鱼很好吃。

Steamed fish is very delicious.

Adjective phrase acting as a subject.

妈妈做清蒸鱼。

Mom makes steamed fish.

Basic SVO structure.

我不喜欢清蒸鱼。

I don't like steamed fish.

Negative sentence with '不'.

这是清蒸鱼吗？

Is this steamed fish?

Simple question with '吗'.

我要一个清蒸鱼。

I want one steamed fish.

Using '要' for ordering.

清蒸鱼很贵。

Steamed fish is very expensive.

Describing price.

清蒸鱼很健康。

Steamed fish is very healthy.

Using '很' as an intensifier.

医生说清蒸的菜比较健康。

The doctor says steamed dishes are healthier.

Using '比较' for comparison.

我们今天清蒸这条鲈鱼吧。

Let's steam this sea bass today.

Using '吧' for a suggestion.

你会做清蒸排骨吗？

Can you cook steamed spare ribs?

Using '会' for ability.

清蒸鱼需要放姜和葱。

Steamed fish needs ginger and scallions.

Listing requirements.

我不喜欢红烧，我喜欢清蒸。

I don't like braising; I like steaming.

Contrasting two methods.

清蒸的鱼肉很嫩。

The meat of steamed fish is very tender.

Describing texture.

超市有卖清蒸鱼的调料。

The supermarket sells seasoning for steamed fish.

Existential sentence with '有'.

清蒸的时候不要开盖子。

Don't open the lid while steaming.

Using '的时候' for 'while'.

只有最新鲜的鱼才适合清蒸。

Only the freshest fish is suitable for steaming.

Using '只有...才...' structure.

清蒸鱼的火候非常难掌握。

The timing/heat of steamed fish is very hard to master.

Abstract noun '火候'.

这道清蒸大闸蟹是这家店的招牌菜。

This steamed hairy crab is this shop's signature dish.

Using '招牌菜' (signature dish).

为了保持原汁原味，建议清蒸。

To maintain the original flavor, steaming is suggested.

Using '为了' to express purpose.

清蒸鱼出锅后要淋上热油。

After the steamed fish is out of the pot, you must pour hot oil on it.

Using '...后' and '淋'.

这种小排骨清蒸一下就很好吃。

These small spare ribs are delicious just by steaming them a bit.

Using '一下' for a short action.

清蒸不仅能保留营养，还能保持色泽。

Steaming not only preserves nutrition but also maintains color.

Using '不仅...还能...' structure.

在广东，清蒸鱼是宴席上必不可少的一道菜。

In Guangdong, steamed fish is an indispensable dish at a banquet.

Using '必不可少' (indispensable).

清蒸鲈鱼讲究的是鱼肉的鲜甜和滑嫩。

Steamed sea bass emphasizes the sweetness and smoothness of the meat.

Using '讲究' to mean 'to be particular about'.

如果火候太大，清蒸出来的鱼肉就会变老。

If the heat is too high, the steamed fish meat will become tough.

Conditional '如果...就...'.

清蒸时加入少许料酒可以去除鱼腥味。

Adding a little cooking wine while steaming can remove the fishy smell.

Formal use of '少许' and '去除'.

这道清蒸豆腐融合了火腿的鲜味。

This steamed tofu dish incorporates the savory flavor of ham.

Using '融合' (to fuse/merge).

清蒸虽简单，但对食材的要求极高。

Although steaming is simple, the requirements for ingredients are extremely high.

Using '虽...但...' for concession.

他最擅长做的家常菜就是清蒸水蛋。

The home-cooked dish he is best at making is steamed egg custard.

Using '擅长' (to be good at).

清蒸鱼的汤汁其实是蒸出来的精华。

The sauce of steamed fish is actually the essence produced by steaming.

Using '精华' (essence).

为了提味，清蒸鱼通常最后才撒上葱花。

To enhance the flavor, scallions are usually sprinkled on the steamed fish at the very end.

Using '提味' (enhance flavor).

清蒸法完美地诠释了中国饮食文化中对“真味”的追求。

The steaming method perfectly interprets the pursuit of 'true flavor' in Chinese food culture.

Academic verb '诠释' (interpret).

在粤式早茶中，清蒸凤爪与红烧凤爪的口感截然不同。

In Cantonese morning tea, the texture of steamed chicken feet is completely different from braised ones.

Using '截然不同' (completely different).

清蒸过程中的水分循环确保了肉质不会干涩。

The water circulation during the steaming process ensures the meat does not become dry and tough.

Technical description of the process.

这道清蒸鲥鱼保留了鱼鳞，这是为了锁住鱼油。

This steamed shad keeps its scales to lock in the fish oil.

Explaining a specific culinary tradition.

清蒸的清淡并不等同于乏味，而是一种高级的留白。

The lightness of steaming is not equivalent to blandness, but a sophisticated form of 'leaving blank space' (artistic omission).

Philosophical comparison using '留白'.

厨师通过精准的时间控制，使清蒸鱼达到了“刚熟”的极致状态。

Through precise time control, the chef brings the steamed fish to the ultimate state of being 'just cooked.'

Complex sentence with multiple modifiers.

清蒸作为一种古老的烹饪方式，至今仍焕发着生命力。

As an ancient cooking method, steaming still radiates vitality today.

Using '焕发生命力' (radiate vitality).

这道菜采用了清蒸工艺，最大限度地减少了致癌物质的产生。

This dish uses the steaming process, minimizing the production of carcinogens.

Using '最大限度' (to the maximum extent).

清蒸之妙，在于其不假雕琢而自成天然之趣。

The beauty of steaming lies in its lack of artificial embellishment, achieving a natural charm.

Literary Chinese style phrasing.

即便是在珍馐满目的国宴上，一席清蒸鱼亦能压轴出场。

Even at a state banquet filled with delicacies, a steamed fish can still serve as the grand finale.

Using '珍馐满目' and '压轴'.

清蒸的精髓在于对食材本真之味的敬畏与还原。

The essence of steaming lies in the reverence for and restoration of the ingredient's true flavor.

High-level philosophical vocabulary.

从清蒸鱼的汤色便可窥见厨师对火候与调味的驾驭能力。

One can glimpse the chef's mastery of heat and seasoning just by the color of the steamed fish sauce.

Using '窥见' (to glimpse/discern).

这种清蒸的做法，实则是大巧若拙的饮食智慧。

This steaming method is, in fact, the culinary wisdom of 'great ingenuity appearing as clumsiness' (sophisticated simplicity).

Using the idiom '大巧若拙'.

清蒸不仅是技艺，更是一种化繁为简的人生态度。

Steaming is not just a skill, but an attitude toward life that simplifies the complex.

Metaphorical extension of the term.

若非深谙水性与火候之理，断难做出上乘的清蒸之作。

Unless one deeply understands the principles of water and heat, it is extremely difficult to produce a top-tier steamed masterpiece.

Double negative '若非...断难' for emphasis.

清蒸之味，如君子之交，清淡而悠远，回味无穷。

The taste of steaming is like the friendship between gentlemen: light yet enduring, with an endless aftertaste.

Using a classical literary comparison.

자주 쓰는 조합

清蒸鱼

清蒸排骨

清蒸大闸蟹

清蒸水蛋

清蒸龙虾

清蒸鲈鱼

清蒸豆腐

建议清蒸

适合清蒸

清蒸火候

자주 쓰는 구문

清蒸一下

— To give something a quick steam. Often used in casual home cooking.

把剩下的菜清蒸一下就能吃了。

清蒸原味

— Steamed to preserve the original flavor. Emphasizes purity.

我们追求的是清蒸原味。

清蒸海鲜

— Steamed seafood. A broad category in restaurants.

去海边一定要吃清蒸海鲜。

清蒸时蔬

— Steamed seasonal vegetables. A healthy side dish.

点一份清蒸时蔬解解腻。

清蒸工艺

— The craftsmanship or process of steaming. Used in professional contexts.

这道菜采用了传统清蒸工艺。

清蒸拼盘

— A platter of various steamed items.

清蒸拼盘里有虾和贝类。

清蒸鱼豉油

— Special soy sauce designed specifically for steamed fish.

做清蒸鱼一定要用清蒸鱼豉油。

清蒸做法

— The steaming method/recipe.

这种鱼最推荐清蒸做法。

清蒸五花肉

— Steamed pork belly (usually with preserved vegetables).

清蒸五花肉肥而不腻。

清蒸鲍鱼

— Steamed abalone. A luxury dish.

这顿饭有清蒸鲍鱼，太丰盛了。

자주 혼동되는 단어

清蒸 vs 蒸 (zhēng)

General steaming (rice/bread) vs. specific light culinary style (fish/ribs).

清蒸 vs 水煮 (shuǐzhǔ)

Boiling in water (often spicy) vs. steaming in vapor (always light).

清蒸 vs 清炖 (qīngdùn)

Stewing in broth vs. steaming without being submerged in liquid.

관용어 및 표현

"原汁原味"

— Original juice and original flavor. While not containing the word '清蒸,' it is the idiom most associated with it.

清蒸鱼讲究的就是原汁原味。

Common

"清清白白"

— Pure and innocent. Metaphorically related to the 'clear' (清) in 清蒸.

做人要清清白白。

Literary

"粗茶淡饭"

— Simple tea and plain food. Often includes steamed dishes.

他过着粗茶淡饭的生活。

Common

"年年有余"

— May you have abundance every year. Linked to '清蒸鱼' (fish) eaten at New Year.

过年吃清蒸鱼，寓意年年有余。

Cultural

"大巧若拙"

— Great ingenuity appears as clumsiness. Often used to describe the simple but difficult technique of steaming.

清蒸之道，大巧若拙。

Literary

"返璞归真"

— Return to simplicity and truth. Describes the philosophy of steaming.

清蒸体现了返璞归真。

Philosophical

"垂涎三尺"

— Drooling three feet long. Used when seeing a delicious steamed dish.

闻到清蒸鱼的香味，我垂涎三尺。

Common

"美味佳肴"

— Delicious food. A general term for great dishes like 清蒸鱼.

这一桌子都是美味佳肴。

Formal

"色香味俱全"

— Color, aroma, and taste are all complete. The goal for a perfect steamed dish.

这道清蒸鱼色香味俱全。

Common

"锦上添花"

— Adding flowers to brocade (making something good even better). Like adding hot oil to a steamed fish.

最后的热油是锦上添花。

Common

혼동하기 쉬운

清蒸 vs 粉蒸 (fěnzhēng)

Both involve steaming.

粉蒸 uses rice flour coating; 清蒸 is 'clear' and uncoated.

粉蒸肉 vs. 清蒸鱼

清蒸 vs 蒜蓉蒸 (suànróng zhēng)

Both are steaming methods.

蒜蓉蒸 is heavy on garlic; 清蒸 is much lighter and clearer.

蒜蓉蒸扇贝

清蒸 vs 清淡 (qīngdàn)

Both share the '清' character and relate to flavor.

清淡 is an adjective (light/bland); 清蒸 is a cooking method.

这个菜很清淡。

清蒸 vs 蒸馏 (zhēngliú)

Both involve steam.

蒸馏 is 'distilling' (science/alcohol); 清蒸 is cooking.

蒸馏水 (distilled water).

清蒸 vs 白煮 (báizhǔ)

Both mean 'plain' cooking.

白煮 is plain boiling; 清蒸 is steaming.

白煮蛋 (plain boiled egg).

문장 패턴

我吃 + [Dish].

我吃清蒸鱼。

[Dish] + 很 + [Adjective].

清蒸鱼很鲜。

为了 + [Purpose], 建议 + 清蒸.

为了健康，建议清蒸。

[Ingredient] + 适合 + 清蒸.

新鲜的鲈鱼适合清蒸。

通过 + 清蒸, [Result].

通过清蒸，鱼肉保留了营养。

[Subject] + 之妙, 在于 + 清蒸.

此鱼之妙，在于清蒸。

Mixed

先 + [Action], 然后 + 清蒸.

先放姜片，然后清蒸。

Mixed

比起 + [Method], 我更喜欢 + 清蒸.

比起红烧，我更喜欢清蒸。

어휘 가족

명사

蒸笼 (zhēnglóng - steamer basket)

蒸锅 (zhēngguō - steamer pot)

水蒸气 (shuǐzhēngqì - water vapor)

동사

蒸 (zhēng - to steam)

清炖 (qīngdùn - to stew in clear broth)

형용사

清淡 (qīngdàn - light in flavor)

鲜嫩 (xiānnèn - fresh and tender)

사용법

frequency

Extremely common in culinary and health-related contexts.

자주 하는 실수

Using 清蒸 for rice. → 蒸米饭
清蒸 is a culinary style for savory dishes, not a general term for steaming staple foods.
Writing 青蒸 instead of 清蒸. → 清蒸
The 'water' radical is necessary. '青' means green/blue, but '清' means clear/pure.
Saying 鱼清蒸. → 清蒸鱼
In Chinese, the cooking method usually acts as an adjective before the noun.
Confusing 清蒸 with 水煮. → 清蒸 (Steam) vs. 水煮 (Boil)
Steaming uses vapor; boiling uses liquid water. They are very different techniques.
Thinking 清蒸 means no seasoning at all. → It uses light seasoning.
清蒸 usually includes ginger, scallion, and soy sauce, just not heavy spices.

팁

The Hot Oil Secret

To make your '清蒸' dish restaurant-quality, always pour a tablespoon of sizzling hot oil over the ginger and scallions right before serving. This releases the aromatic oils.

Check the Price

In restaurants, '清蒸鱼' is often sold by weight (市斤). Make sure to check the price per unit before ordering to avoid a surprise on the bill.

Nutrient Retention

If you are trying to maximize Vitamin C in vegetables, '清蒸' is superior to boiling because the vitamins don't leach out into the water.

Tone Accuracy

Focus on the flat, high pitch of the first tone. If you say it correctly, native speakers will immediately understand you are talking about food.

New Year Symbolism

Eating '清蒸鱼' at New Year? Don't flip the fish over! In some traditions, flipping the fish symbolizes a boat capsizing. Use your chopsticks to remove the bone instead.

Choosing the Fish

For the best '清蒸' experience, choose white-fleshed fish like sea bass (鲈鱼) or tilapia (罗非鱼). They have a delicate texture that responds well to steam.

No 'Le' needed

When '清蒸' is part of a dish name like '清蒸鱼', do not add '了' (le). It functions as a fixed noun phrase.

Serving

When serving '清蒸鱼' to guests, the head should ideally face the most honored guest as a sign of respect.

Related Characters

Learn '姜' (ginger) and '葱' (scallion) alongside '清蒸', as they are almost always used together in sentences.

The 'Clear' Mindset

Associate '清' with other positive words like '清新' (fresh) and '清洁' (clean) to build a conceptual cluster in your brain.

암기하기

기억법

Think of 'Qing' as 'Clean' (both start with a similar feeling) and 'Zheng' as 'Steam' (imagine a Z-shaped puff of steam). Clean Steam = Pure Steaming.

시각적 연상

Imagine a white fish on a plate with bright green scallions and yellow ginger, with a clear, light sauce at the bottom. The visual is 'clear' and 'clean.'

Word Web

Fish Healthy Light Ginger Scallion Water Vapor Cantonese Fresh

챌린지

Go to a Chinese restaurant and try to find '清蒸' on the menu without looking at the English translation. Then, try to order it using the full Chinese phrase.

어원

The word '清蒸' is composed of two ancient Chinese characters. '清' (qīng) dates back to early inscriptions and represents water (氵) and the phonetic '青' (green/clear), signifying purity. '蒸' (zhēng) originally depicted fire (灬) heating a vessel to produce steam.

원래 의미: To steam something so that it remains clear and pure.

Sino-Tibetan (Chinese)

문화적 맥락

None. This is a very positive and neutral culinary term.

English speakers often equate 'steaming' with losing flavor, but in Chinese culture, it is the method that *extracts* and *highlights* flavor.

A Bite of China (Documentary series featuring steaming techniques). The Wedding Banquet (Film where formal dining includes fish). Cantonese 'Dim Sum' culture.

실생활에서 연습하기

실제 사용 상황

Ordering at a Seafood Restaurant

这条鱼可以清蒸吗？
清蒸鱼要等多久？
我想要一份清蒸鲈鱼。
你们这里的清蒸做法地道吗？

Cooking at Home

把鱼洗干净再清蒸。
清蒸八分钟就够了。
放点姜片去腥再清蒸。
清蒸的时候火要大。

Discussing Health and Diet

清蒸的菜油比较少。
减肥期间我只吃清蒸的食物。
清蒸能保留蔬菜的营养。
医生建议饮食要清蒸清淡。

Shopping at a Wet Market

老板，哪种鱼适合清蒸？
这鱼够新鲜清蒸吗？
我想买点排骨回去清蒸。
清蒸的话，这条鱼太大了。

Watching a Cooking Show

现在演示清蒸鱼的做法。
清蒸的关键在于火候。
最后淋油是清蒸的灵魂。
这道清蒸菜色泽亮丽。

대화 시작하기

"你最喜欢的清蒸菜是什么？ (What is your favorite steamed dish?)"

"你觉得清蒸鱼和红烧鱼哪个更好吃？ (Do you think steamed fish or braised fish tastes better?)"

"你会自己在家做清蒸排骨吗？ (Do you know how to make steamed spare ribs at home?)"

"在你的家乡，人们喜欢清蒸这种烹饪方式吗？ (In your hometown, do people like the steaming method?)"

"你认为清蒸鱼最重要的调料是什么？ (What do you think is the most important seasoning for steamed fish?)"

일기 주제

描述一次你吃过的最好吃的清蒸鱼。它的味道和口感是怎么样的？ (Describe the best steamed fish you've ever eaten. What was its taste and texture like?)

为什么清蒸被认为是一种健康的烹饪方式？写出你的看法。 (Why is steaming considered a healthy cooking method? Write your opinion.)

如果你要向外国朋友介绍“清蒸”，你会怎么解释这个词背后的文化含义？ (If you were to introduce 'steaming' to a foreign friend, how would you explain the cultural meaning behind this word?)

记录一次你尝试做清蒸菜的过程，你遇到了什么困难吗？ (Record a time you tried to make a steamed dish; did you encounter any difficulties?)

比较清蒸和其他你喜欢的烹饪方式（如烧烤或油炸）。 (Compare steaming with other cooking methods you like, such as grilling or frying.)

자주 묻는 질문

10 질문

Yes, you can use it for vegetables like '清蒸西兰花' (steamed broccoli), though it is much more common for proteins. When used for vegetables, it implies a very light preparation with perhaps just a bit of oil or light soy sauce afterward.

Generally, yes. It uses no frying oil and preserves nutrients. However, the final step of '淋热油' (pouring hot oil) adds some fat, though much less than frying. It is considered one of the healthiest Chinese cooking methods.

Think of '蒸' as the technical action (steaming) and '清蒸' as the culinary style (clear-steaming). You '蒸' rice, but you '清蒸' a fish. You wouldn't say '清蒸米饭'.

Absolutely not! In Chinese cuisine, '清' means clean, not tasteless. The flavor comes from the freshness of the meat itself, enhanced by ginger, scallions, and a high-quality light soy sauce.

Ginger is essential to '去腥' (qùxīng), which means removing the 'fishy' or raw smell of seafood and meat. Since steaming is a gentle process, ginger helps balance the flavors.

While it is a hallmark of Cantonese cuisine, '清蒸' is used all over China. However, Cantonese chefs are particularly famous for their precision and timing with this method.

For a standard-sized fish, it usually takes 8 to 10 minutes. Timing is critical; even one extra minute can make the fish '老' (tough/overcooked).

You *can*, but it's not recommended. '清蒸' is designed to showcase freshness. Frozen fish often has a texture and smell that is better suited for '红烧' (braising) or '煎' (pan-frying).

It is a specific type of soy sauce that is slightly sweeter and less salty than regular soy sauce, specifically formulated to complement the delicate taste of steamed fish.

It stands for 'clear' or 'pure.' It refers to the clear appearance of the sauce and the pure, unmasked taste of the main ingredient.

무료 가입하고 팁과 노트 보기