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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Chaozhou (Teochew), eastern Guangdong — distinct from mainstream Cantonese cuisine; Teochew culinary tradition has its own proud identity
II
Description
Lu ya: Teochew braised duck in the master brine (lu shui) flavoured with soy, Shaoxing wine, dark soy, rock sugar, garlic, galangal, and five spice. The master brine is kept and replenished over years — old Teochew restaurants have brines decades old. Sliced thin and served cold or warm with chili-vinegar dipping sauce.
III
The Thread
—Cantonese soy chicken (similar master brine technique)
—Thai kai palo (Chinese-Thai five-spice braised chicken)
—Singaporean bak kut teh (pork in herbal broth)
IV
Flavour Context
Dark, savoury, aromatic, slightly sweet — galangal gives a floral, gingery note unique to Teochew braising
Pillars V — VII
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