Lou mei
Lou mei is the Cantonese name given to dishes made by braising in a sauce known as a master stock or "lou" sauce ( or ). 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. Varieties. Common varieties include: