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
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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
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