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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.

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  • 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.
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  • Lou mei
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  • Hors d'oeuvre
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ingredient name (literal)
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