断生 (Just Cooked Through)
Pinyin: duàn shēng
Definition
Duan sheng means the exact moment an ingredient transitions from raw to just cooked — no pink center remains, but the food has not been overcooked. It is the most critical doneness concept in Chinese cooking, ensuring proteins stay tender and vegetables retain crunch. The literal translation is 'break the rawness,' and achieving duan sheng requires removing food from heat 10-15 seconds before it looks fully done, as residual heat (carryover cooking) completes the process.
Stove Parameters
Gas
Da huo (high heat) for quick duan sheng, zhong huo for delicate items
Gas provides instant heat control, making it easier to hit duan sheng precisely. For chicken breast, 90-120 seconds per side on da huo reaches duan sheng. Remove and let carryover cooking finish for 30 seconds off heat.
Induction
Power level 7-8 for proteins, level 5-6 for vegetables
Induction's fast response makes it effective for duan sheng. Cut heat immediately when the food reaches the target state. The wok cools faster on induction than gas, so timing is slightly more forgiving.
Electric
Setting 7-8, but remove wok from burner when duan sheng is reached
Electric coils retain heat after adjustment, so physically lifting the wok off the burner is the fastest way to stop cooking. Factor in 20-30 seconds of additional carryover cooking from the residual heat.
Ceramic
Setting 7-8, but lift wok when duan sheng is reached
Like electric coils, ceramic surfaces retain heat. Remove the wok from the cooktop surface when duan sheng is reached. The surface stays hot for 30+ seconds after the heat is turned off.
Common Mistakes
- Cutting into meat to check doneness repeatedly, releasing juices and drying out the protein
- Not accounting for carryover cooking — food continues cooking for 15-30 seconds after leaving the heat source
- Using the same duan sheng timing for all proteins — chicken (165°F internal) takes longer than pork (145°F) or shrimp (120°F, turns pink and C-shaped)
- Cooking vegetables past duan sheng — Chinese greens like bok choy should be bright green and slightly firm, not olive-colored and limp
FAQ
How can I tell when chicken has reached duan sheng?
For diced chicken (3/4-inch cubes, as in kung pao chicken), duan sheng is reached after 90-120 seconds of stir-frying on da huo. The exterior should be white/lightly golden on all sides, and the pieces should feel firm but springy when pressed with a spatula — not hard or rubbery. If you cut one piece open, the very center may show the faintest trace of pink, which will finish cooking from residual heat within 30 seconds.
What is the difference between duan sheng and Western 'medium' doneness?
Duan sheng is closer to Western 'medium-well' or 'just done' — the food is fully cooked through with no raw center, but not overcooked. Unlike Western steak culture, Chinese cooking does not typically serve beef or pork with a pink center (with exceptions for Cantonese-style beef). Duan sheng aims for maximum tenderness within the fully-cooked range.
Does duan sheng apply to vegetables too?
Yes. For vegetables, duan sheng means cooked enough to remove the raw taste but still retaining color and crunch. Leafy greens like bok choy reach duan sheng in 30-45 seconds on da huo. Broccoli florets take 60-90 seconds. The benchmark is a bright, vivid color — when green vegetables turn from light green to vivid emerald, they are at duan sheng. If they turn dark olive, they are past it.