锅包肉

Chinese

For pronunciation and definitions of 锅包肉 – see 鍋包肉 (“Guo bao rou; double-cooked pork slices”). (This term is the simplified form of 鍋包肉).

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