Lou mei
Pig ears (left) with Jellyfish (right)
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| Course | Hors d'oeuvre |
|---|---|
| Place of origin | China |
| Main ingredients | offal |
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| Lou mei | |||||||||||||||
| Traditional Chinese | 滷味, often written as 鹵味 | ||||||||||||||
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| Simplified Chinese | 卤味 | ||||||||||||||
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| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | lǔwèi |
| Yue: Cantonese | |
| Jyutping | lou5 mei6 |
| Southern Min | |
| Hokkien POJ | ló͘-bi |
Lou mei (滷味) is the Cantonese name given to dishes made by braising in a sauce known as a or lou sauce (鹵水, 滷汁).
Lou mei can be made from meat, offal (ie the internal organs and entrails), and other off cuts. 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 braising liquid for immediate mixing. Hot lou mei is often served directly from the pot of braising liquid.
Common varieties include:
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Wikipedia