红烧

See also: 紅燒

Chinese

For pronunciation and definitions of 红烧 – see 紅燒 (“a type of cooking style in which fish or meat is braised in soy sauce”). (This term, 红烧, is the simplified form of 紅燒.)
Notes: Simplified Chinese is mainly used in Mainland China and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

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