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This spicy concentrated sauce or marinade is known as "Lu" in Chinese. There are two types of master sauce: one is made with spices, rice wine, sugar and soy sauce and is called "brown master sauce"; the other is made with the same ingredients except for the soy sauce, for which salt is substituted, and is called "white master sauce". Different kinds of meats or fowl can be cooked simply by immersing in either a "brown" or "white master sauce" and simmering until done. Food prepared this way is always 2 cooked whole or in large chunks and is served cut up and at room temperature. This method of cooking is perfect for meals that must be cooked in advance, such as for Shabbat. Food cooked in a "brown master sauce" is lighter in flavour than that which is red cooked .