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Stock rather than water should be used whenever possible, because of the flavor and nourishment it adds. In making stock, the Chinese use bones, such as from the neck and back, and meat scraps, as well as the liquid in which the vegetables have been cooked, and water that has been used to soak dried foods. If chicken, duck, or pork bones are available, good stock can be made from them. Long cooking of these ingredients, however, is no substitute for the quantity of ingredients to be used.
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