“煮” (zhǔ) is a Chinese term that means "to boil" or "to cook in water." It is a common cooking method used to prepare various foods, such as vegetables, meats, and grains. The process involves heating water to its boiling point and then adding the ingredients, allowing them to cook until they reach the desired tenderness. This technique is often used in traditional Chinese cuisine, where dishes like 汤 (tāng, soup) and 粥 (zhōu, porridge) are made. Boiling helps to enhance flavors and can also make food easier to digest. It is a fundamental skill in cooking that is widely practiced around the world.