This question is about meat broths. Classic French cuisine (i.e. Jacques Pepin) produces meat stocks where all fat is removed, resulting in a 'clear' (not cloudy or opaque) clean tasting flavorful broth/stock.
The Chinese meat stocks that I have had (I am not knowledgeable here)have been often weak flavored; and usually cloudy and fatty/not clean-tasting like a French stock.
Those results suggest that the Chinese cook their stocks with fat in them, and at a rolling boil.(The non-documentary Ramen films that I have seen- also show Japanese ramen chefs making cloudy to opaque meat and poultry broths.)
Now, I am well aware that China is a ginormous country with billions of cooks!, so I'm not asking about every one of them; i just want to know if some of my perceptions are GENerally accurate -for what you have seen and tasted.
I also wonder- do the more high-end Chinese chefs strive for French-style stocks? Thx much for your thoughts here!
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