大火：水沸得快，則味鮮嫩（如大火炒青菜)；沸得慢，則湯老熟（如慢火炒菜

大火：水沸得快，則味鮮嫩（如大火炒青菜)；沸得慢，則湯老熟（如慢火炒菜香味盡失）。

結果 (英文) 1:

High fire: If the water boils quickly, the flavor will be fresh and tender (such as when vegetables are stir-fried over high heat); if the water boils slowly, the soup will be overcooked (such as when vegetables are stir-fried over slow fire and the flavor will be lost).

結果 (英文) 2:

High fire: If the water boils quickly, the taste is fresh and tender (such as frying vegetables over high fire); Boil slowly, then the soup is old and ripe (such as slowly frying vegetables that lose all their fragrance).

結果 (英文) 3:

Fire: when water boils fast, it tastes fresh and tender (such as frying vegetables in fire); If it boils slowly, the soup will be ripe, eg when cooking with slow fire, the fragrance will be lost.