Dark, light and white brews

One of the best known methods of Chinese cooking is to slowly simmer poultry and meats in a saucy, spiced brew.

This style of braising is known as lu, after the flavorful brew the food is cooked in. All over China from region to region, there is always a recipe for braising, a version of lu.

In the north, the braising brew is dark and redolent of strong spices, notably that of star anise, cardamom, cinnamon and Sichuan peppercorns. The heavy dark soy sauce colors the braising liquid and hence, the goods.