卤水

See also: 鹵水

Chinese

Etymology 1

For pronunciation and definitions of 卤水 – see 鹵水 (“brine; bittern”). (This term is the simplified form of 鹵水).

Notes: Simplified Chinese is mainly used in Mainland China, Malaysia, and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

Etymology 2

For pronunciation and definitions of 卤水 – see 滷水 (“master stock; marinade”). (This term is the simplified form of 滷水).

Notes: Simplified Chinese is mainly used in Mainland China, Malaysia, and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.