Chinese Stock Framework (Tang / 汤) — Types and Hierarchy
National Chinese technique — fundamental to all regional cuisines
Chinese cooking uses a hierarchy of stocks (tang) that form the foundation of braised dishes, soups, and sauces. High broth (shang tang): the most refined, made from chicken, pork, ham, and sometimes dried seafood; used for delicate soups and luxury dishes. Master broth (er tang): secondary extraction; good for everyday cooking. The philosophy that the quality of the stock determines the quality of every dish is as fundamental in Chinese cuisine as it is in French.