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二汤

èr tāngertang

  1. second bouillon, a light broth obtained by reboiling ingredients that were previously used to make a full-strength first bouillon 頭湯|头汤[tou2 tang1]

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Data from JMdict, KANJIDIC2 (EDRDG), KanjiVG, CC-CEDICT and Make Me a Hanzi. Sources and licences