👉 The serving fluid, often referred to as stock or broth, is a liquid base used to enhance the flavor and texture of various dishes, particularly in Asian cuisines. It typically contains a rich broth made from simmered ingredients such as bones, vegetables, and herbs, which infuses the dish with depth and complexity. In Chinese cuisine, for example, it's known as "shuai" or "chou," while in Korean cooking, it's called "do." The serving fluid not only adds moisture but also balances the seasoning of the dish, making it a versatile and essential component in many traditional recipes.
