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; lou5 seoi2; lóuh séui or 滷汁; lou5 zap1; lóuh jāp). The dish is known as lu wei in Taiwan.

Nov 2, 2022 · There are a handful of dishes that put the master stock front and center, one of which is called lou mei, a regional Chinese dish from Teochew cuisine. Basically, various meats, offal, and other...

Foods poached or braised in the master stock are generally referred to as lou mei. Master stocks are typically begun by simmering meat and bones with typical Chinese ingredients, namely water, soy sauce, rock sugar, Shaoxing or rice wine.

Aug 21, 2018 · Foods poached or braised in the master stock are generally referred to as lou mei. The base of a master stock is made from typical Chinese ingredients, namely water, soy sauce, rock sugar and Shaoxing or rice wine.

In Southern China, the Cantonese term lou mei refers to any dish that is made by simmering meat, offal, tofu, or kelp in a master stock.”–Rachael Mamane in her 2018 Beard Award–nominated Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods.

Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou1 min6; pinyin: lāo miàn) is a Chinese dish with noodles. When prepared in the Cantonese style, it is often topped with or accompanied by meat (such as char siu or beef brisket), wontons, or vegetables, and may be served with a bowl of broth for dipping.

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.

Oct 20, 2020 · This is a traditional Chinese dish from the Hubei province where cooked noodles are served with small amount of rich beef stock ''lou mei'' along with other garnishes like crushed peanuts, pickled carrots, beans, sesame sauce, soy sauce, fresh garlic, chilli oil, …

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). The dish is known as lu wei in Taiwan. Lou mei can be made from meat, offal, and other off-cuts. The most common varieties are beef, pork, duck and chicken.

Sep 22, 2024 · Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or lou sauce (, ). Lou mei can be made from meat, offal (ie the internal organs and entrails), and other off cuts.