Lou mei 鹵味


Pig ears (left) with Jellyfish (right)
Traditional Chinese 滷味, often written as 鹵味
Simplified Chinese 卤味
[show]Transcriptions
Lou mei is the name given to dishes made by simmering in a seasoned soy-based sauce. Often, lou mei is made from internal organs, entrails and left-over parts of animals. It is grouped under the heading siu laap (燒臘) as part of Cantonese cuisine. The most common animals involved are cattle, pigs, duck and chicken. It is widely available in Southern Chinese regions. Selections vary greatly among overseas Chinatowns, and some restaurants do not offer lou mei at all.

Contents

[hide]
1 Cultural acceptance
2 Influence
3 Varieties
4 See also
[edit] Cultural acceptance

Many people who consume Cantonese dishes regularly are not interested in eating lou mei.[citation needed] Like processed meats, lou mei is a cheap way for butchers to use every part of the animal that can be eaten and is readily available in night markets and at roadside stalls.

[edit] Influence

Many of the dishes found within the lou mei group are also part of dim sum and other styles of Chinese cuisine. Usually lou mei served during yum cha is in a separate section in the restaurants, as there are no carts pushing these items around.

[edit] Varieties

Depending on the item, each one may be cooked differently.

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 rice cakes (豬血糕)
Kelp (海帶)
[edit] See also

Siu mei
Ye wei

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http://en.wikipedia.org/wiki/Lou_mei