FAQ

• What is a master stock?

  A master stock, also known as "滷水" in Chinese, is a special broth used in Chinese cooking. It is made from a blend of soy sauce, various spices such as star anise, cinnamon, and fennel seeds, along with ginger, garlic, and spring onions. This broth is repeatedly used and enriched with new ingredients over time. Through repeated boiling and refinement, the broth develops a rich and deep flavor profile that serves as the base for braising meats.

• Which cut of meat is best suited?

  For this dish, the muscle meat from the shank is particularly suitable. This cut retains a chewy texture after being slowly cooked in the master stock and absorbs the flavors exceptionally well. Choosing the right cut of meat is crucial for the texture and flavor of the final dish.

• What side dishes are suitable?

  The beef cooked in master stock is typically served lukewarm or cold and pairs excellently with various side dishes. Traditionally, it is served with rice or noodles. Cold noodles are also recommended as they can provide a refreshing texture. A modern and healthy option available in our restaurant is the organic high-protein edamame spaghetti, which is an excellent complement both in terms of taste and nutritional value. Additionally, this dish pairs very well with a fresh salad, especially popular in warmer weather.