擢咸

Chinese

For pronunciation and definitions of 擢咸 – see 擢鹹 (“to add something into soup when too salty in order to dilute or absorb the saltiness”). (This term is the simplified form of 擢鹹).

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