Teochew Foodie

Braised Egg


Braised eggs is a type of LouMei. After the eggs are cooked, they are placed in the Lou sauce for 2 days for absorption. They are great to eat with wonton/noodle soup or rice!

Lou Mei is the Cantonese name given to dishes made by braising ingredients in a sauce known as Master Stock or Lou Sauce.

Lou Mei is native to Southern China and is a core part of Teochew and Hokkien cuisine. It's also widely available in China and Taiwan with many regional varieties.

Sold individually, 0.99$/each.

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