头汤
tóu tāng
Definitions
- 1. first bouillon, a broth made with ingredients that may later be reboiled to make a second bouillon 二湯|二汤[èr tāng]
Stop forgetting what you study.
Build recall daily.
Try HanyuGuide's Chinese review system with multiple choice, typed recall, tone-aware practice, and reviews scheduled before memory fades.
Start Free Trial
$9.99 / year
Lifetime for $19.99
Try the 30-second demo