Date: 2012-01-17 04:52 pm (UTC)
I'm not sure to be honest! What I would say is that soy sauce chicken 豉油雞 (a Cantonese dish) is always called 豉油雞 whilst poached goose in master stock 滷水鵝 (a Chiu-Chow or Teochew dish) is always called 滷水鵝.

The only reason I can think of is that the poaching liquor used in soy sauce chicken 豉油雞 may have more soy in it than 'standard' 滷水? Expanding on that maybe 滷水 is taken to mean Chiu-Chow style master stock in the Cantonese language?
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