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 Lou mei consisting of braised meats | |
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | China |
| Main ingredients | Offal |
| Lou mei | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 滷味 | ||||||||||||||||||||
| Simplified Chinese | 卤味 | ||||||||||||||||||||
| Jyutping | lou5 mei2 | ||||||||||||||||||||
| Hanyu Pinyin | lǔwèi | ||||||||||||||||||||
| |||||||||||||||||||||
Lou mei is the Cantonese name given to dishes made by braising in a sauce known as amaster stock[1] orlou sauce (滷水;lou5 seoi2;lóuh séui or滷汁;lou5 zap1;lóuh jāp). The dish is known aslǔ wèi (滷味) inTaiwan.
Lou mei can be made from meat,offal, and other off-cuts. The most common varieties arebeef,pork,duck andchicken as well asmeat alternatives. For example,zaai lou mei, made with wheat gluten, is commonly found in Hong Kong.Lou mei is a core part ofHokkien andTeochew cuisine, and is widely available in regions with such populations.
Lou mei can be served cold or hot. Coldlou mei is often served with a side of hot braising liquid for immediate mixing.[2] Hotlou mei is often served directly from the pot of braising liquid.
Common varieties include:
