Braised and Sauced Cooked Meats · FFET10498
Lu (master-stock braising)
Food simmers submerged in seasoned liquid, which can be kept and replenished; the food is served hot or cooled.
Meat and poultry simmered in a seasoned sauce or brine stock until the flavour is in, ready to eat as they are.
Lu is a technique in which food cooks fully submerged in seasoned liquid over low heat for an extended time, often with soy sauce as the base. The liquid can be kept and replenished for another batch. Braised pork, eggs, and pig trotters are examples, and the finished food can be served hot or cooled.
What
Lu cooks food fully submerged in seasoned liquid over low heat for an extended time. Soy sauce is a common base; cooking liquid kept for repeated use is called lushui, or master stock. The food can be served hot or cooled.1,2,5
When
A food manual dated 1792 records lu chicken, with the cooking liquid reduced, retained, and poured back over or mixed with the meat. This documents a practice at that time; it does not establish the origin of lu or of keeping stock between batches. An earlier agricultural text also uses the character lu, but for salt brine used to make bean sauce.6,7,8
Where
Master stock is used in Guangdong, Hong Kong, Fujian, and Taiwan, among other places. Sichuan versions also include chili. The available evidence does not establish a Chaoshan origin.2,3
How
Common braising liquids contain soy sauce, sugar, wine, and spices, with the food submerged and slowly cooked. Shops retain and replenish the liquid for continued use. Compared with hongshao, which uses less liquid, lu involves prolonged cooking with the food submerged.2,4
Why
The cooking liquid brings the flavors of soy sauce, sugar, wine, and spices to the food. Keeping and replenishing that liquid is a characteristic of the technique.2
Impact and influence
The technique appears in braised pork, eggs, pig trotters, and braised pork rice, as well as prepared foods made by shops that keep and reuse their stock.1,3