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

Transcriptions
Standard Mandarin
Hanyu Pinyin	lǔwèi
Yue: Cantonese
Jyutping	lou5 mei6

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)

Cantonese cuisine

Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Hot pot Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Subgum Sweet and sour pork White boiled shrimp White cut chicken Wonton noodle Yangzhou fried rice

Dim sum and yum cha	Almond jelly Beef tripe Cha siu baau Chicken feet Coconut bar Har gow Jau gok Jiaozi Jin deui Lo mai gai Nian gao Nuomici Ox-tongue pastry Rice noodle roll Shaomai Spring roll Steamed meatball Swiss Wing Taro cake Taro dumpling Tendon (meal) Tofu skin roll Turnip cake Water chestnut cake You tiao Zhaliang

Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken

Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Mooncake Red bean soup Sausage bun Tong sui White sugar sponge cake

Condiments and spices	Fermented bean curd Five-spice powder XO sauce

Ingredients	Beef ball Black bean paste Chenpi Fermented black beans Fish ball Fish slice Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Pig's ear (food) Prawn ball Rapeseed Saang mein Sea cucumber (food) Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Zha cai

Others	Chinese herb tea Dried shredded squid

Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

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