Lu shui — master stock or "brine" — is the Chinese preparation of a spiced, soy-based liquid used repeatedly for braising proteins over years, each addition enriching the stock with new flavour compounds. The concept is identical to the Japanese tare (TJ-45) and French mère sauce (a perpetual sauce base) but is more complex in spice architecture. A properly maintained lu shui improves over decades — restaurant stocks in China are sometimes generations old.
- **The base:** Soy sauce, Shaoxing wine, rock sugar, water — the same architecture as hong shao (CC-02) but maintained as a perpetual liquid. - **The spices:** Star anise, cassia bark, bay leaf, dried tangerine peel, fennel seed, Sichuan peppercorn, dried chilli, cloves — the specific combination varies by family and restaurant. [VERIFY] Dunlop's lu shui recipe. - **Maintenance:** After each use, the stock is brought to a full boil, skimmed, and stored in the refrigerator or freezer. Proteins braised in lu shui leave behind flavour compounds; fresh spices and soy are added to replenish. - **Applications:** Braised tofu, duck, pork belly, pork tongue, chicken wings, eggs — the lu shui colour and flavour penetrates over 45–60 minutes of gentle simmer. - **The boiled egg:** One of the most common lu shui applications — hard-boiled eggs peeled and simmered 30–45 minutes in lu shui until the exterior is deeply coloured and flavoured.
Dunlop