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.
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1. Wikipedia, Master stock
Lead section, first paragraph, second sentence
It has its origins in Teochew cuisine
Introduction
A master stock or master sauce (traditional Chinese: 滷水; simplified Chinese: 卤水; pinyin: Lǔshuǐ; Jyutping: Lou5 Seoi2) is a stock which is repeatedly reused to poach or braise meats.
In Cuisine: Chinese Cuisine, lead paragraph
It has its origins in Teochew cuisine and is typically used in Cantonese and Fujian cuisines.
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