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Information about Lou Mei

Lou mei
Pig ears (left) with Jellyfish (right)
Traditional Chinese:, often written as
Simplified Chinese:
Literal meaning:alkaline-flavoured
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 () as part of Cantonese cuisine. The most common animals involved are cattle, pigs, duck and chicken. It is widely available in Southern China regions. Selections do vary greatly among overseas Chinatowns, with some restaurants not offering lou mei at all.

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.

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.

Varieties

Depending on the item, each one may be cooked differently.
  • Pig's ear (豬耳朵)
  • Steamed fish intestines (蒸魚腸)
  • Stir-fried fish intestines (炒魚腸)
  • Beef entrails (牛雜)
  • Beef stew (牛腩)
  • Duck gizzard (鴨腎)
  • Pig tongue (豬脷)

See also

Traditional Chinese
Child systems Simplified Chinese
Chữ Nôm
Sister systems Hanja, Kanji

ISO 15924 Hant

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Simplified Chinese

Sister systems Kanji, Chữ Nôm

ISO 15924 Hans

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This page contains Chinese text.
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Standard Mandarin, also known as Modern Standard Chinese
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  • **
Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: 汉语拼音; Traditional Chinese: 漢語拼音
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Cantonese or Yue (粵語) is a major Chinese dialect group or language, a member of the Sino-Tibetan family of languages. The exact number of Cantonese speakers is unknown due to a lack of statistics and census data.
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Jyutping (sometimes spelled Jyutpin
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For the band, see Disembowelment (band).


Disembowelment (evisceration) is the removing of some or all of vital organs, usually from the abdomen.
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Cantonese (Yue) cuisine originates from Guangdong Province in Southern China, or more precisely, the area around Guangzhou (Canton). Of the various regional styles of Chinese cuisine, Cantonese is the most well-known outside of China.
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Sus
Linnaeus, 1758

Species

Sus barbatus
Sus bucculentus†
Sus cebifrons
Sus celebensis
Sus domestica
Sus falconeri†
Sus heureni

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Duck is the common name for a number of species in the Anatidae family of birds. The ducks are divided between several subfamilies listed in full in the Anatidae article. Ducks are mostly aquatic birds, mostly smaller than their relatives the swans and geese, and may be found in
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chicken (Gallus gallus) is a type of domesticated fowl, believed to be descended from the wild Indian and south-east Asian Red Junglefowl.

The chicken is one of the most common and wide-spread domestic animals.
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Northern China (Chinese: 北方; Pinyin: Běifāng) and Southern China (Chinese: 南方; Pinyin:
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The introduction to this article may be too long. Please help improve the introduction by moving some material from it into the body of the article according to the suggestions at Wikipedia's .
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This is a List of national delicacies. This list is sorted from where the food originated from. Many of these dishes may be normal to one culture, however to other cultures may seem bizarre.

A delicacy is a food that is particularly prized within a given culture.
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Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. It can include dishes based on meat, seafood, vegetables, as well as desserts and fruit.
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Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe.
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Yum cha is a term in Cantonese which literally means "drinking tea". It refers to the custom of eating small servings of different foods while sipping Chinese tea in Cantonese speaking areas of southern China.
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For other uses, see Pig's ear.
Pig's ear, as food for human consumption, is literally the cooked ear of pig served as a pork offal dish. It is found in a number of cuisines around the world.
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Siu mei is essentially the Chinese rotisserie style of cooking within Cantonese cuisine. The style cooks meat and no vegetables. It creates a unique, deep barbecue flavor that is usually enhanced by a flavorful sauce (a different sauce is used for each meat).
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