I have many a time been told that 'lo soi' means 'old water' but am not able to argue that it is not so, you know why? if you can't read or write chinese, i don't stand a chance in this debate.
Tell me if i am wrong, to me - 'lo' means to steep it with meat/eggs/tofu in this very savoury and aromatic liquid, which is called 'The Mother/Master Sauce'. This way of cooking is also considered to be a kind of "red-cooking" method. I like to refer this sauce as 'The Mother Sauce' rather than 'The Master Sauce' - cos????? I would like to credit all Mothers who will be the one, diligently cooking in any home kitchen from dawn to dusk