红烧肉

See also: 紅燒肉

Chinese

For pronunciation and definitions of 红烧肉 – see 紅燒肉 (“red-cooked meat, soy-braised pork”). (This term is the simplified form of 紅燒肉).
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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