Hǎo de gāotāng yào yòng gǔtou xiǎohuǒ mànmàn áo hǎojǐ ge xiǎoshí.
Good stock is simmered slowly with bones over a low flame for several hours.
Tips
usage
高 here means rich and full-flavoured, not high. Cooks distinguish 清汤, a clear stock, from 奶汤, a milky white stock made by boiling bones hard. Japanese dashi is called 日式高汤.
