名詞

 複 (僅複數)

1. 日式炸雞翅
   • 2009 10月 7, Julia Moskin, “Fried Chicken: A Migratory Bird”, 出自 New York Times‎:

     Although Japan’s culinary lexicon did not include deep frying until the Portuguese introduced it in the 16th century, the country now has at least three distinct fried chicken styles: katsu, with super-crisp panko or bread crumbs, is used for pounded breasts; karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch; and Nagoya-style tebasaki, or wings.

     （請為本引文添加中文翻譯）

羅馬化

1. 的罗马字转写