Lou mei滷味

Lou mei is the name given to dishes made by simmering in a seasoned soy-based sauce. Often, lou mei is made from internal organs, entrails and left-over parts of animals. It is grouped under the heading siu laap (燒臘) as part of Cantonese cuisine. The most common animals involved are cattle, pigs, duck and chicken. It is widely available in Southern Chinese regions. Selections vary greatly among overseas Chinatowns, and some restaurants do not offer lou mei at all.

Cultural acceptance

Many people who consume Cantonese dishes regularly are not interested in eating lou mei.^{[citation needed]} Like processed meats, lou mei is a cheap way for butchers to use every part of the animal that can be eaten and is readily available in night markets and at roadside stalls.

滷味指的是用「滷」這種烹調方式料理過的食物，在台灣有分：

1. 冷的滷味：以前菜市場常見就是滷完放冷販賣，等要時用時再切備，淋上熱滷汁食用，在北部的大溪滷味即是加入酸菜調味料。
2. 熱的滷味：將食材(豬肉、蛋、豆乾)放入鍋內用醬油滷完撈起，然後直接食用。加熱食材範圍相當廣泛，鴨血、黑輪、雞翅、高麗菜、冬粉、豬血糕、雞皮、花椰菜、四季豆、香菇、秀珍菇、青椒、玉米筍、雞胗、凍豆腐、豆乾、雞心、雞屁股、雞脖子、鴨舌、雞腸、豆皮都可以做成滷味。

由於滷味份量可以自行斟酌，成為許多人宵夜的選擇。

在台灣大部分的鄉鎮都看得到滷味攤販，夜市也大都有擺設滷味攤，可說是相當常見的食物；甚至擴展成店面永久經營；如最近的大滷桶滷味。而在香港，滷味以潮州滷味店為主，售賣的通常只有以滷水製的鴨鵝（包括其內臟）及豆腐等而已，但也有一些街頭滷味檔售賣滷味小食。