Home-styleMedium 190 min serves 4

Master-Stock Assorted Platter (Lǔ Wèi Pīn Pán)

Name: Master-Stock Assorted Platter (Lǔ Wèi Pīn Pán)
Total time: 190 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork shank bones (with marrow, ~5 cm thick); firm tofu, cut into 3 cm cubes; hard-boiled eggs, peeled; dark soy sauce; light soy sauce; Shaoxing wine; star anise; Sichuan peppercorn; rock sugar

卤味拼盘 · lǔ wèi pīn pán

家庭快手版 · Home version: Family version uses one unified master stock (lǔ shuǐ) to braise multiple proteins and tofu — built from scratch, no pre-made powders or bouillon.

My aunt in Beijing’s Hutong ran a tiny takeout window in the ’90s — her lǔ wèi platter was legendary: she’d start the stock at dawn, then add each item at precise intervals so everything finished perfectly tender by noon.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More tofu recipes →More egg recipes →Make-Ahead Party & Sharing

Ingredients

pork shank bones (with marrow, ~5 cm thick)猪棒骨（带骨髓，约5厘米厚）🛒 local500 g
firm tofu, cut into 3 cm cubes老豆腐（切3厘米方块）🛒 local300 g
hard-boiled eggs, peeled熟鸡蛋（剥壳）🛒 local6 pcs
dark soy sauce老抽🏮 asian45 ml
light soy sauce生抽🏮 asian30 ml
Shaoxing wine绍兴酒🏮 asian30 ml
star anise八角🏮 asian4 pcs
Sichuan peppercorn花椒🏮 asian1 tsp
rock sugar冰糖🏮 asian20 g

pork shank bones (with marrow, ~5 cm thick): Smaller portion than solo recipes — shares stock with other items.

firm tofu, cut into 3 cm cubes: Press tofu 15 min between towels to remove excess water.

hard-boiled eggs, peeled: Use older eggs — shells peel easier.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

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Instructions

1Rinse pork bones and blanch in boiling water 3 minutes. Drain and rinse under cool water.
去浮沫
🔍 Look for High heat 3 分钟 · 3 minutes
Visual: 冲洗后水面清澈，无残留浮沫Foam ceases entirely and water remains clear after rinsing
You know it's right when: 骨头表面无灰白残渣附着No gray residue clings to bone surface
2In large stockpot, combine bones, 2000 ml water, dark soy, light soy, Shaoxing wine, star anise, Sichuan peppercorn, and rock sugar. Bring to boil, then reduce to bare simmer.
卤水初成
🔍 Look for Low heat 5 分钟 · 5 minutes
Visual: 锅底持续冒小泡，汤面仅微颤Tiny bubbles rise steadily from bottom; surface barely trembles
You know it's right when: 蒸汽呈淡薄匀速薄雾状Steam rises in faint, continuous veil
3Simmer uncovered 1 hour, skimming foam occasionally. Strain stock through fine-mesh sieve into clean pot — discard solids except bones.
滤渣留汤
🔍 Look for Low heat 1 小时 · 1 hour
Visual: 卤水呈深棕褐色，清亮透光，泛微油光Stock turns deep mahogany, translucent, with faint oily sheen
You know it's right when: 香气由辛辣转为温润醇厚的酱香Aroma shifts from raw spice to warm, rounded umami
4Return bones to strained stock. Simmer 1.5 hours. Add tofu cubes and boiled eggs; simmer 30 more minutes.
分批下料
🔍 Look for Low heat 30 分钟 · 30 minutes
Visual: 豆腐微膨、染成深褐色；蛋壳显虎皮纹Tofu puffs slightly and absorbs deep brown color; eggs develop marbled skin
You know it's right when: 豆腐边缘变软，但筷夹不散形Tofu edges soften but hold shape when lifted with chopsticks
5Turn off heat. Let platter cool completely in stock (minimum 2 hours, ideally overnight). Chill before slicing and arranging.
冷卤入味
🔍 Look for 2 小时 · 2 hours
Visual: 卤水微稠，如薄釉裹住所有食材Stock thickens slightly and coats ingredients like light glaze
You know it's right when: 轻按食材有弹性，不绵软Ingredients feel firm yet yielding when pressed

Tips

· Save the cooled, strained stock — it’s your master lǔ shuǐ. Freeze half for future use.
· Slice eggs and tofu just before serving — prevents crumbling.
· Garnish with toasted sesame seeds and fresh cilantro — optional but traditional in Beijing style.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine