卤肉

See also: 鹵肉

Chinese

For pronunciation and definitions of 卤肉 – see 滷肉 (“stewed meat; braised meat; five-spice pork roll; loh bak; etc.”). (This term is the simplified form of 滷肉).
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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