And one more thing. One does not "BOIL" liquid with meat for a stock, broth, or even consomme. Do that, and I'll tell you nasty things about your mother while you are mucking out my greasetrap. You simmer liquids with meat/bones. If you boil for longer periods of time, you churn in any protein from the meat/bones into the stock, making it cloudy, and also churn in any fat into the liquid, making it greasy and milky.r
Not all of them. These tend to be for Ramen, or particular tonic soups. They also do western style stock for many things, and a particluar general purpose has a sort of double stock usually translated high stock or master stock (though master stock is also some times used for red cooking broths that have been used heavily). Much of Chinese food theory has to do with keeping you healthy according to a long and intricate folklore and thus the tonic stocks and soups. And it's even reasonably balanced by Western nutrition standards.