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).

A vegan meat analogue zaai lou mei, made with wheat gluten, is commonly found in Hong Kong.

Selections vary greatly among overseas Chinatowns often depending on the immigrant mix.

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.