Lu Flavours

In Every province and region of China, there is a universal method of slowly simmering meat and offal, poultry and eggs and even some seafood, such as ink fish and octopus, in a pot of liquid known as ‘lu’ stock. Lu stock (flavour-potted stock) is always seasoned with salt, soy sauces, sugar, wine and a variety of spices consisting generally of star anise, Sichuan peppercorns, cassia bark or cinnamon sticks, cloves, fennel, liquorice and others. When a family wish to start a master lu stock