The cooking method {炒 (stir-frying)} is a commonly used verb in daily life, closely related to our existence. Its appearance in transmitted texts did not occur until the Han Dynasty. The term {炒} was historically represented by eight model of characters, though only six were actually used, each with numerous variant forms. During the Han Dynasty, {炒} was recorded using “𩱦” and “㷅”, with “𩱦” being the predominant choice. In the Six Dynasties period, “ ” remained the standard. After the emergence of “炒” and “煼”, both characters were widely adopted across subsequent dynasties, with “炒” becoming the conventional form, though it never fully supplanted “煼”. This trend was also interspersed with the use of simplified variants like “㷅” and “𩱦”. Investigating the historical graphic representation of {炒} holds significant importance for understanding the development of Chinese culinary techniques and interpreting related transmitted texts.

目 錄
1.烹調方式{炒}的產生及其早期用字
2.兩漢時期{炒}的用字
    2.1 以字位“𩱦”記錄
    2.2 以字位“㷅”記錄
3.魏晉南北朝時期{炒}的用字
    3.1 以字位“”記錄
    3.2 以字位“煼”記錄
4.隋唐兩宋時期{炒}的用字
    4.1 以字位“煼”記錄
    4.2 以字位“”記錄
    4.3 以字位“”記錄
    4.4 以字位“㷅”記錄
    4.5 以字位“抄”記錄
    4.6 以字位“炒”記錄
5.元明清以來{炒}的用字
    5.1 以字位“炒”記錄
    5.2 以字位“煼”記錄
    5.3 以字位“”記錄
6.常用詞{炒}的用字演變動因
    6.1 準確表音的需要
    6.2 書寫便捷和別義的需要
    6.3 社會文化心理的影響
7.結語

• 徐晨珊(鄭州大學文學院古文字學特專班學生) | Chenshan XU
• 何余華(鄭州大學漢字文明研究中心副教授) | Yuhua HE