A master stock, or master sauce, is a stock that is repeatedly reused to poach or braise meats. It originates in Teochew cuisine and is typically used in Cantonese and Fujian cuisines. Foods poached or braised in a master stock are generally referred to as lou mei.
Facts
Origin Region Connections
In Cuisine
Source Wikipedia, Master stock
In the Other Atlases
- Also in Geography Atlas: China, originated there.
Sources
1. Wikipedia, Master stock
Lead section, first paragraph, second sentence
It has its origins in Teochew cuisine
entity record, SubLabel (course)
SubLabel: Soups and Broths
In Cuisine: Chinese Cuisine, lead paragraph
It has its origins in Teochew cuisine and is typically used in Cantonese and Fujian cuisines.
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.