Lou Mei

Lou mei is the Cantonese name given to dishes made by simmering in a sauce known as lou (滷汁, Pinyin: lǔzhī). Lou is a soy-based sauce flavored with spices most of them including Chinese star anise (八角), dried orange peel (陳皮), cinnamon (玉桂), cardamom (荳蔻), and fennel (小茴香) but there are many local varieties with different spices added to it.

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 chiu chow 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 lou sauce for immediate mixing. Hot lou mei is often served directly from the pot of lou sauce.