 | This articledoes notcite anysources. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged andremoved. Find sources: "Lou mei" – news ·newspapers ·books ·scholar ·JSTOR(June 2019) (Learn how and when to remove this message) |
 | You can helpexpand this article with text translated fromthe corresponding article in Chinese. (August 2025)Click [show] for important translation instructions.
|
 Lou mei consisting of braised meats | |
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | China |
| Main ingredients | Offal |
| Lou mei | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 滷味/鹵味 | ||||||||||||||||||||
| 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 orlou sauce (滷水;lou5 seoi2;lóuh séui or滷汁;lou5 zap1;lóuh jāp). The dish is known aslǔ wèiChinese:滷味 inTaiwan.
Lou mei can be made from meat,offal, and other off-cuts. The most common varieties arebeef,pork,duck andchicken. Aveganmeat analogue,zaai lou mei, made with wheat gluten, is commonly found in Hong Kong.Lou mei originates in Southern China, is a core part ofHokkien andTeochew cuisine, and is widely available in China and Taiwan with many regional varieties. Selections vary greatly among overseasChinatowns often depending on the immigrant mix.
Lou mei can be served cold or hot. Coldlou mei is often served with a side of hot braising liquid for immediate mixing. Hotlou mei is often served directly from the pot of braising liquid.
Common varieties include:
