Lou mei

Lou mei

Pig ears (left) with Jellyfish (right)
Course Hors d'oeuvre
Place of origin China
Main ingredients offal
Cookbook: Lou mei  Media: Lou mei
Lou mei
Traditional Chinese 滷味, often written as 鹵味
Simplified Chinese 卤味

Lou mei is the Cantonese name given to dishes made by simmering in a sauce known as a master stock or lou sauce (鹵水, 滷汁).

Lou mei can be made from meat or from internal organs, entrails and left-over parts. The most common varieties are beef, pork, duck and chicken. Lou mei originates in Southern China, is a core part of Teochew cuisine, and is widely available in China and Taiwan with many regional varieties. Selections vary greatly among overseas Chinatowns often depending on the immigrant mix.

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


Common varieties include:

This article is issued from Wikipedia - version of the 11/17/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.