炖肉

See also: 燉肉

Chinese

For pronunciation and definitions of 炖肉 – see 燉肉 (“to boil meat on a slow fire; stewed meat; etc.”). (This term is the simplified and variant traditional form of 燉肉).
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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