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Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles.When prepared in the Cantonese style, it is often topped with or accompanied by meat (such as char siu or beef brisket), wontons, or vegetables, and may be served with a bowl of broth for dipping.
Chow mein's sauce is generally lighter and more sparse than lo mein's thicker, slicker sauce. The former's texture is drier and crisper, so it only gets a splash of light soy or stir fry sauce in ...
Shacha sauce (沙茶酱) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. Cha Shao sauce (叉烧酱, Cantonese: Char Siu) Plum sauce (苏梅酱) Fish sauce (鱼露) Doubanjiang, the mother sauce of Sichuan cuisine Laoganma, a popular sauce in China. Oil, chili ...
To prepare sauce, mix sesame oil with soy sauce, chicken broth, black pepper, lime juice, cornstarch and brown sugar. Add cooked chicken and sauce to vegetables and bring to a boil. Cook just ...
Combine chicken, ginger, 1 tsp rice wine, cornstarch, 1 tsp soy sauce, ¼ tsp salt, and white pepper in a shallow bowl. Combine remaining 1 Tbsp rice wine and 1 Tbsp soy sauce in a small bowl.
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 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.
Lor mee (Hokkien Chinese: 滷麵; Pe̍h-ōe-jī: ló͘-mī, Mandarin simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; literally: "thick soya sauce gravy noodles") is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy.
(That’s another distinction between chow mein and lo mein: Lo mein is a saucy dish, while chow mein is typically drier or less liquid-y.) The final dish is soft and coated in sauce.
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