| COOK THIS NOW  Made with rice wine, Shaoxing cooking wine, soy sauce, sugar, and warm spices, this broth is deeply fragrant. Use it to braise tofu, eggs, poultry, and tougher cuts of meat—not just once, but over and over again. Although not fermented, this master stock (known as flavor-potting or lu in Mandarin) is not unlike a sourdough starter, with each new batch carrying some of its past incarnations. After the food is braised and served, the broth is strained, cooled, and kept chilled. With each use, fresh spices are added, and the broth’s flavor deepens.
Braise Away
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