[Pramāṇa](https://indike.org/pramana/) › [Indian literature](https://indike.org/pramana/in) › [Buddhist Literature](https://indike.org/pramana/in.bauddha) › [Taishō Tripiṭaka (Chinese Buddhist canon)](https://indike.org/pramana/in.bauddha.taisho) › [一切經音義](https://indike.org/pramana/in.bauddha.taisho.2128) › 13.121 # 一切經音義 13.121 一切經音義 13.121 - **Language:** Classical Chinese ### [13.121](https://indike.org/pramana/in.bauddha.taisho.2128.13.121) 䬫餬（上音提從食從氐丁禮反經從互誤也下音胡䬫餬即蘇中精醇者不論冬夏常清不凝能入人肌肉或從酉作醍醐俗用亦通也）。 > 䬫餬 (Ghee / sarpirmaṇḍa: the first is pronounced ti 提, formed with the food radical 食 and di 氐 \[fanqie 丁禮\]; in the sūtra text, writing it with hu 互 is an error. The second is pronounced hu 胡. Di-hu is the finest and purest essence of clarified butter (ghee); regardless of winter or summer, it remains clear and does not congeal, and can penetrate human flesh. It is also written with the wine radical 酉 as 醍醐, which is also commonly accepted). > — English (machine translation) (machine translation) - [Previous: 13.120](https://indike.org/pramana/in.bauddha.taisho.2128.13.120) - [Next: 13.122](https://indike.org/pramana/in.bauddha.taisho.2128.13.122) - [Up: 13](https://indike.org/pramana/in.bauddha.taisho.2128.13) ## Translations (1) - [English (machine translation)](https://indike.org/pramana/in.bauddha.taisho.2128~en-mt.13.121) — English, machine translation --- Source: [https://indike.org/pramana/in.bauddha.taisho.2128.13.121](https://indike.org/pramana/in.bauddha.taisho.2128.13.121) · Pramāṇa