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. A vegan meat analogue zaai lou mei, made with wheat gluten, is commonly found in Hong Kong. Lou mei originates in Southern China, is a core part of Hokkien and Teochew 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.
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| - Lou mei (es)
- Lou mei (fr)
- Lou mei (en)
- 루웨이 (ko)
- 滷味 (zh)
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| - 루웨이(중국어 간체자: 卤味, 정체자: 滷味, 병음: lǔwèi, 민난어: ló͘-bī 로비, 차오저우어: lou2 bhi7 로우비, 광둥어: 鹵味, 월병: lou5 mei62 로우메이[*], 한자음: 로미)는 타이완 및 중국 차오저우, 홍콩 등에서 루수이(씨육수)에 조리한 음식을 가리키는 말이다. 소, 돼지, 닭, 오리 고기와 부속 등이 흔히 루웨이 방식으로 조리된다. (ko)
- 滷味，是用添加有香料的醬油烹調而成的食物，常見於臺灣、潮州、上海及香港等處，而四川的卤菜有時也被視作滷味。在臺灣大部分的鄉鎮都看得到滷味攤販與店家，夜市也大都有擺設滷味攤，可說是相當常見的食物，亦有滷味店遠至紐約都有開業。臺灣滷味主要為豆乾、百頁豆腐、米血糕、海帶等食材，也有金針菇等，此外分為湯的和乾的，亦有戰後移民帶來的眷村味滷味滷牛腱牛肚等，而麵攤也會有切的滷味作為配菜。香港的滷味主要由出售潮汕風味食品的滷味店供應，而出售的食品以滷水製作的鴨、鵝（包括其內臟）及豆腐為主，亦有大牌檔供應滷味，另有一些在街頭營業的滷味小食店售賣滷味小吃。 (zh)
- Se llama lou mei a los platos elaborados cociendo a fuego lento algún ingrediente en una salsa a base de soja condimentada. El lou mei se hace a menudo con órganos internos de animales, sobre todo ternera, cerdo, pato y pollo. Se agrupan dentro de los (燒臘) como parte de la gastronomía cantonesa. Se encuentra con facilidad en las regiones del , y con menor frecuencia en restaurantes chinos extranjeros. (es)
- 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. A vegan meat analogue zaai lou mei, made with wheat gluten, is commonly found in Hong Kong. Lou mei originates in Southern China, is a core part of Hokkien and Teochew 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. (en)
- Lou mei (滷味) en cantonais, lu wei en mandarin, est le nom d'une préparation d'aliments divers mijotés dans une sauce lou (鹵水, 滷汁), consommée chaude ou froide, souvent accompagnée de sauce. Le lou mei peut être à base de viande ou d'abats. Les plus courants sont au bœuf, au porc, au canard ou au poulet. Dans la version moderne taïwanaise, la viande est plus rare, il s'agit généralement de différents types de tofu, surimi, boulettes, légumes et vermicelles de soja. (fr)
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| - Pig ears with Jellyfish (en)
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| - 滷味/鹵味 (en)
- 滷水 (en)
- 滷汁 (en)
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| - Se llama lou mei a los platos elaborados cociendo a fuego lento algún ingrediente en una salsa a base de soja condimentada. El lou mei se hace a menudo con órganos internos de animales, sobre todo ternera, cerdo, pato y pollo. Se agrupan dentro de los (燒臘) como parte de la gastronomía cantonesa. Se encuentra con facilidad en las regiones del , y con menor frecuencia en restaurantes chinos extranjeros. Muchos de los platos lou mei son también parte del dim sum y otros estilos de la cocina china. Normalmente el lou mei servido en yum cha cuenta con una parte específica en los restaurantes, ya que no suele venderse en puestos callejeros. (es)
- 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. A vegan meat analogue zaai lou mei, made with wheat gluten, is commonly found in Hong Kong. Lou mei originates in Southern China, is a core part of Hokkien and Teochew 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 braising liquid for immediate mixing. Hot lou mei is often served directly from the pot of braising liquid. (en)
- Lou mei (滷味) en cantonais, lu wei en mandarin, est le nom d'une préparation d'aliments divers mijotés dans une sauce lou (鹵水, 滷汁), consommée chaude ou froide, souvent accompagnée de sauce. Le lou mei peut être à base de viande ou d'abats. Les plus courants sont au bœuf, au porc, au canard ou au poulet. Dans la version moderne taïwanaise, la viande est plus rare, il s'agit généralement de différents types de tofu, surimi, boulettes, légumes et vermicelles de soja. Originaire du sud de la Chine, c'est un élément central de la cuisine du Chaoshan qui est largement répandu dans le reste de la Chine, à Taïwan et dans les Chinatowns, avec de nombreuses variantes régionales. Il est souvent consommé en collation, les clients composant eux-mêmes leur plat en choisissant parmi les aliments proposés, ou servi froid en entrée ou hors-d'œuvre. (fr)
- 루웨이(중국어 간체자: 卤味, 정체자: 滷味, 병음: lǔwèi, 민난어: ló͘-bī 로비, 차오저우어: lou2 bhi7 로우비, 광둥어: 鹵味, 월병: lou5 mei62 로우메이[*], 한자음: 로미)는 타이완 및 중국 차오저우, 홍콩 등에서 루수이(씨육수)에 조리한 음식을 가리키는 말이다. 소, 돼지, 닭, 오리 고기와 부속 등이 흔히 루웨이 방식으로 조리된다. (ko)
- 滷味，是用添加有香料的醬油烹調而成的食物，常見於臺灣、潮州、上海及香港等處，而四川的卤菜有時也被視作滷味。在臺灣大部分的鄉鎮都看得到滷味攤販與店家，夜市也大都有擺設滷味攤，可說是相當常見的食物，亦有滷味店遠至紐約都有開業。臺灣滷味主要為豆乾、百頁豆腐、米血糕、海帶等食材，也有金針菇等，此外分為湯的和乾的，亦有戰後移民帶來的眷村味滷味滷牛腱牛肚等，而麵攤也會有切的滷味作為配菜。香港的滷味主要由出售潮汕風味食品的滷味店供應，而出售的食品以滷水製作的鴨、鵝（包括其內臟）及豆腐為主，亦有大牌檔供應滷味，另有一些在街頭營業的滷味小食店售賣滷味小吃。 (zh)
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| - lóuh jāp (en)
- lóuh séui (en)
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