Polydish city guide
Best Lou mei in Chicago
“Meat and offal braised in master stock—served hot from the pot or cold with its braising liquid on the side.”
What the real thing tastes like
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 lǔ wèi (滷味) in Taiwan. Lou mei can be made from meat, offal, and other off-cuts. The most common varieties are beef, pork, duck and chicken as well as meat alternatives. For example, zaai lou mei, made with wheat gluten, is commonly found in Hong Kong. Lou mei is a core part of Hokkien and Teochew cuisine, and is widely available in regions with such populations. 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.
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Lou mei is the art of patience made delicious—meat, offal, and humble cuts surrendered to a master stock that transforms them into something deeply savory and complex. Born from Hokkien and Teochew kitchens, this braised dish arrives at your table either steaming from the pot or chilled with a cup of hot braising liquid on the side, ready to deepen every bite. The sauce itself becomes the story: layered, concentrated, alive with the essence of everything it's cooked.
Order it here when it has
- transforms humble cuts into complexity
- versatile protein range including meat alternatives
- dual serving temperature adaptability
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