Lou mei
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| Lou mei | |||||||||||
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| Pig ears (left) with Jellyfish (right) | |||||||||||
| Traditional Chinese: | 滷味, often written as 鹵味 |
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| Simplified Chinese: | 卤味 | ||||||||||
| Literal meaning: | alkaline-flavoured | ||||||||||
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Lou mei is the name given to dishes made out of 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 do vary greatly among overseas Chinatowns, with some restaurants not offering lou mei at all.
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[edit] Cultural acceptance
It should be noted that the emphasis is to not waste, so that all parts of the animal can be put to use. Many people who consume Cantonese dishes regularly are not interested in the nature of eating lou mei. It is highly affordable and is not a delicacy contrary to popular belief.
[edit] Influence
Many of the dishes found within lou mei have been made available to 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)
