Lou mei

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Lou mei
Pig ears (left) with Jellyfish (right)
Course Hors d'oeuvre
Place of origin China
Main ingredients offal
Lou mei
Traditional Chinese 滷味/鹵味
Simplified Chinese 卤味
Hanyu Pinyin lǔwèi
Cantonese Yale lóuh méi

Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (滷水; lóuh séui or 滷汁; lóuh jāp).

Lou mei can be made from meat, offals, 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:

  • Chinese stewed chicken (滷雞)
  • Chinese stewed duck (滷鴨)
  • Duck/goose meat (鴨片/鵝片)
  • Chicken wings (雞翼)
  • Duck flippers (鴨掌)
  • Chicken claw (雞爪)
  • 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 (鴨胗)
  • Pig tongue (豬脷)
  • pork hock (豬脚)
  • Pig's blood (豬血糕)
  • spiced corned egg (滷蛋)
  • Kelp (海帶)

See also[edit]