|
''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. 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 sauce for immediate mixing. Hot ''lou mei'' is often served directly from the pot of sauce. ==Varieties== Common varieties include: * Duck/goose meat (鴨片/鵝片) * Chicken wings (雞翼) * Tofu (豆腐) * Pig's ear (豬耳) * Steamed fish intestines (蒸魚腸) * Stir-fried fish intestines (炒魚腸) * Beef entrails (牛雜) * Beef brisket (牛腩) * Duck gizzard (鴨腎) * Pig tongue (豬脷) * Pig's blood (豬血糕) * Kelp (海帶) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「lou mei」の詳細全文を読む スポンサード リンク
|