Chinese Master Stock, Lo Shui (广式卤水)

So we wanted to show you how to make Chinese master stock. Also known as Lushui or Lo Sui, this is something with a mountain of regional variation. While the Teochew style might be the most well known sort, we wanted to show you how to make a more basic Cantonese style.

Now, you can really stew whatever you like in this dish, but we went with a combination of chicken and duck wings, tofu, and pork tongue. Feel free to get creative.

As always, the written recipe is over here on /r/cooking:

  / recipe_lo_shui_chinese_master_stock_%e5%b9...  

And check out our Patreon if you'd like to support the project!

  / chinesecookingdemystified  

Outro Music: "Add And" by Broke For Free
  / broke-for-free  

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)

We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!