Lou mei
From Infogalactic: the planetary knowledge core
| PigsearJellyfish.jpg
Pig ears (left) with Jellyfish (right)
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| Origin | |
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| Place of origin | China |
| Details | |
| Course served | Hors d'oeuvre |
| Main ingredient(s) | offal |
| Lou mei | |||||||||||
| Traditional Chinese | 滷味, often written as 鹵味 | ||||||||||
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| Simplified Chinese | 卤味 | ||||||||||
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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.
Varieties
Common varieties include:
- Duck/goose meat (鴨片/鵝片)
- Chicken wings (雞翼)
- Tofu (豆腐)
- Pig's ear (豬耳)
- Steamed fish intestines (蒸魚腸)
- Stir-fried fish intestines (炒魚腸)
- Beef entrails (牛雜)
- Beef brisket (牛腩)
- Duck gizzard (鴨腎)
- Pig tongue (豬脷)
- Pig's blood (豬血糕)
- Kelp (海帶)
