Some lou mei dishes may also be fried (like pork intestines) or braised after the simmering or at the time of serving. The food commonly used to make lou mei includes poultry meat, red meat, entrails, and left-overs, but it is usually these last two, as read meat is preferred for the rotisserie-style cooking (siu mei, 燒味).
Lou mei dishes can be served cold or hot (see the graphic below), and either as a main course or as an entrant, but oddly enough, they are not considered a delicacy in China. Pig’s ears (豬耳) are an example of both cold and hot lou mei.
And if you need a flowchart on how a lou mei dish should be prepared, here’s the official recipe, from the Centre for Food Safety of the Government of Hong Kong:
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