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v. (dialect) to boil with the pot lid tightly closed; feel suffocated
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Simplified stroke orders are based on the 'Standard of National Commonly-used Mandarin Chinese Characters (现代汉语通用字笔顺规范)', issued by the China National Language and Character Working Committee (国家语言文字工作委员会) on April 7th 1997. Traditional stroke orders are based on information issued by the Taiwan Ministry of Education.
yán jú jī
n. salt steamed chicken
jū wō niú
phr. snails au gratin (French cuisine)
v. to treat hair with cream (to make it soft and slick)
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