Lou mei

Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce ( or ). The dish is known as lǔ wèi (滷味) in Taiwan.

Lou mei can be made from meat, offal, and other off-cuts. The most common varieties are beef, pork, duck and chicken as well as meat alternatives. For example, zaai lou mei, made with wheat gluten, is commonly found in Hong Kong. Lou mei is a core part of Hokkien and Teochew cuisine, and is widely available in regions with such populations.

Lou mei can be served cold or hot. Cold lou mei is often served with a side of hot braising liquid for immediate mixing. Hot lou mei is often served directly from the pot of braising liquid.

Varieties

Common varieties include:

• Chinese stewed chicken ()
• Chinese stewed duck ()
• Duck/goose meat ()
• Chicken wings ()
• Duck flippers ()
• Chicken claw ()
• Tofu ()
• Pig's ear ()
• Steamed fish intestines ()
• Stir-fried fish intestines ()
• Beef entrails ()
• Beef brisket ()
• Duck gizzard ()
• Pig tongue ()
• pork hock ()
• Pig's blood ()
• spiced corned egg ()
• Kelp ()
• Vegetarian ()

Gallery

See also

• Phá lấu
• Sekba

References