Smoked describes food — usually fish, meat or cheese — that has been hung in smoke for hours or days to preserve it and give it a deep, dark, slightly burnt-wood taste. Smoked salmon, smoked ham, smoked duck, smoked cheese. It goes in front of the food word, and it tells you both how the food was made and how it will taste: salty, savoury, a little like a bonfire. Two kinds hide under the one word. Cold-smoked food is smoked without real heat, so it stays soft and raw-looking — that is smoked salmon, the thin orange slices. Hot-smoked food is cooked by the smoke, so it is firm and flakes apart. Both are simply called smoked in ordinary speech. The word also stretches beyond food: smoked glass is glass darkened to a grey-brown, so smoked windows on a car are tinted ones. And of course smoked is the past form of the verb smoke, in both its senses — "he smoked for twenty years," "the chimney smoked badly" — but as a describing word before a noun it is nearly always about food or glass. Taiwan knows this word well through 煙燻: 煙燻鮭魚 on a hotel breakfast table, and the local 煙燻滷味 stalls.