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angzaw 🗣 (u: aang'zaw) 紅糟 [wt][mo] âng-tsau [D]

1. (N) || 以紅麴釀酒後剩餘的渣滓製成的調味品，烹調時常加在魚、肉等上，使帶紅色。

tonggi: ; s'tuix:

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