Talk:卤水

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Additional definition[edit]

Can't this also mean "master stock" (an aromatic, reusable stock in which meat is poached, typically used in Cantonese and Fujianese cuisine)? 24.29.228.33 00:47, 27 November 2009 (UTC)[reply]

Yes. Hbrug 22:42, 28 October 2011 (UTC)[reply]

We have that meaning for 滷水 (simplified: 卤水), but is this just a different spelling, or is it a synonym? And how does 鹵水 relate? 71.66.97.228 22:48, 28 October 2011 (UTC)[reply]

卤 is the simplified of 滷 and 鹵, but it's also in traditional Chinese as a variant. Meanings of 滷 and 鹵 are largely identical; in particular, they both refer to this cooking technique. Hbrug 23:08, 28 October 2011 (UTC)[reply]

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