卤水，是四川、广东、福建等菜系常用的调味料，以多种香料煮成。以花椒、八角、陈皮、桂皮、甘草、草果、沙姜、姜、葱、生抽、老抽及冰糖等熬煮成浓汁而成。很多食店，都会将旧卤水过滤渣涬并加入新材料再煮重用，因为一般相信旧卤水历史越久，吸收之前肉汁精华的味道便越美味，并相信加入蛤蚧头粉可以防腐。

A master stock (Chinese: 鹵水 or 高汤) refers to a stock which is repeatedly reused to poach or braise meats. It has its origins in Chinese cuisine and is typically used in Cantonese and Fujian cuisines. Foods poached or braised in the master stock are generally referred to as lou mei.