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kahsimbaq 🗣 (u: kaq'sym'baq) 胛心肉 [wt][mo] kah-sim-bah [D]

1. (N) || 指豬肉或牛肉前腿以上到肩胛之間的部位。肉質較結實，脂肪較少，適合燒烤或紅燒。

tonggi: 襟胸, 胛心; s'tuix:

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