Lou mei
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Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (Template:Zh or Template:Zh). The dish is known as Lǔ wèi Template:Zh in Taiwan.
Lou mei can be made from meat, offal, and other off-cuts. The most common varieties are beef, pork, duck and chicken. A vegan meat analogue zaai lou mei, made with wheat gluten, is commonly found in Hong Kong. Lou mei originates in Southern China, is a core part of Hokkien and 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.
Varieties
Common varieties include:
- Chinese stewed chicken (Script error: No such module "Lang".)
- Chinese stewed duck (Script error: No such module "Lang".)
- Duck/goose meat (Script error: No such module "Lang".)
- Chicken wings (Script error: No such module "Lang".)
- Duck flippers (Script error: No such module "Lang".)
- Chicken claw (Script error: No such module "Lang".)
- Tofu (Script error: No such module "Lang".)
- Pig's ear (Script error: No such module "Lang".)
- Steamed fish intestines (Script error: No such module "Lang".)
- Stir-fried fish intestines (Script error: No such module "Lang".)
- Beef entrails (Script error: No such module "Lang".)
- Beef brisket (Script error: No such module "Lang".)
- Duck gizzard (Script error: No such module "Lang".)
- Pig tongue (Script error: No such module "Lang".)
- pork hock (Script error: No such module "Lang".)
- Pig's blood (Script error: No such module "Lang".)
- spiced corned egg (Script error: No such module "Lang".)
- Kelp (Script error: No such module "Lang".)
- Vegetarian (Script error: No such module "Lang".)
Gallery
See also
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