The Hirshon Ultimate Pan-Chinese Lou Seui Master Sauce – 滷水

Citizens! Gather close, because today the Emperor of Epicureans is not merely discussing a sauce, a stock, a seasoning liquid, or another convenient Chinese braising medium to be hastily assembled and forgotten by supper. Today, we enter one of the oldest and most quietly magnificent institutions of the Chinese kitchen: 滷水 / 卤水, known as... Read More