熬汤 (áo tāng) literally combines 熬 (to simmer, stew, or boil slowly over low heat) and 汤 (soup or broth). Together, it specifically means the process of slowly simmering ingredients—often bones, meat, herbs, or dried seafood—for hours to extract rich flavor and nutrients. This method is central to traditional Chinese home cooking and medicinal cuisine, where long, gentle heating is believed to enhance nourishment and balance.

The verb emphasizes patience and technique: unlike quick boiling, 熬汤 requires maintaining a low, steady heat for extended periods (often 2–6 hours), skimming impurities, and occasionally adjusting water levels. It’s commonly associated with healthful meals—such as chicken soup for recovery or winter tonics—and frequently appears in family contexts, seasonal cooking, and wellness advice. While 汤 alone just means 'soup', adding 熬 specifies the careful, time-intensive preparation method.