Lu sauce

We’ve all heard of things like this sauce, or the constantly bubbling Dutch oven that sat on the rear burner of Grandma’s farm kitchen stove, new contents added every day. Here’s a story that provides hints for making your own. However, in the average size American family kitchen, you’d need to make your first batch, then freeze smaller amounts of it, a la Amish Friendship Bread starter, until the next time you make soup or stew.


I can see why he’s pissed about the waiter accidentally throwing it away. It takes some serious skills to get it to taste real good. I still haven’t tasted a Teochew version that I am happy with in the SF Bay Area.

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