Here, the healthy broth is made from a stock of beef bones and Chinese herbs simmered overnight in a land-of-the-giants 120-litre pot.
Smoked trout broth, crackling, basil seeds.
Red cooking refers to poaching in a light broth spiced with ginger, cinnamon and star anise.
But the broth or bouillon in the French pot-au-feu is part of its glory and is sometimes served separately as a first course.
Pheasant, twice cooked, and served in a dense ox tail broth ($43) is an excellent example of this.
One is a pleasant dashi-based Japanese-style broth in a teapot.