卤菜

Chinese

For pronunciation and definitions of 卤菜 – see 滷菜 (“pot-stewed dish”). (This term is the simplified form of 鹵菜, which is in turn the simplified form of 滷菜).
Notes: Simplified Chinese is mainly used in Mainland China, Malaysia, and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

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