Sources & editorial notes
Reference definitions: CC-CEDICT contributors and MDBG, CC BY-SA 4.0. Source release 2026-10-27T01:55:52Z. Imported 2026-10-27. Definition wording and meaning order are retained. Recognized pronunciation references are displayed with tone marks; the original source record is available below.
Source record: cd-6f31cb3d8ec56c3d. Source SHA-256: bbc4b27f26bee1a262f4d7939667a040c7857c7fc0200a2fa7a86d3352a09eae.
Original source entry:
湯種 汤种 [tang1 zhong3] /water roux (aka tangzhong), a gelatinous paste made by heating a mixture of flour and water, used in breadmaking to produce a softer, fluffier loaf (loanword from Japanese 湯種 yudane)/Reference definitions and teaching material have separate provenance.
Reference information
The definitions above are from CC-CEDICT. Examples and usage notes are available on selected entries.
Character information
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Other forms in these source records: 湯種
Reference definitions from CC-CEDICT.