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跤后肚肉
Language
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Edit
Chinese
edit
For pronunciation and definitions of
跤
后
肚
肉
– see
跤後肚肉
(“
calf
of the
leg
”).
(
This term is the simplified form of
跤後肚肉
).
Notes:
Simplified Chinese
is mainly used in Mainland China, Malaysia
,
and Singapore.
Traditional Chinese
is mainly used in Hong Kong, Macau
,
and Taiwan.