Lor mee () is a Chinese

Hokkien The Hokkien () variety of Chinese is a Southern Min language native to and originating from the Minnan region, where it is widely spoken in the south-eastern part of Fujian in southeastern mainland China. It is one of the national languages ...

noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...

dish from

Zhangzhou Zhangzhou (), alternately romanized as Changchow, is a prefecture-level city in Fujian Province, China. The prefecture around the city proper comprises the southeast corner of the province, facing the Taiwan Strait and surrounding the prefect ...

served in a thick starchy

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt ...

. Variants of the dish are also eaten by

s (

Min Nan Southern Min (), Minnan ( Mandarin pronunciation: ) or Banlam (), is a group of linguistically similar and historically related Sinitic languages that form a branch of Min Chinese spoken in Fujian (especially the Minnan region), most of Taiwan ...

speakers) in

Singapore Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, bor ...

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...

Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...

and

Thailand Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is b ...

. In the

Philippines The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republ ...

, the local variant is called

Lomi Lomi or pancit lomi (Hokkien: /便食滷麵; Pe̍h-ōe-jī: ló͘-mī/piān-si̍t ló͘-mī) is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more text ...

or Pancit Lomi. The thick gravy is made of corn starch,

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ...

s, meat, seafoods and

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

s. The ingredients added into the noodles are usually

ngo hiang Ngo hiang (), also known as heh gerng () lor bak () or kikiam () is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand; in addition to its place of origin in southern China. It is ...

fish cake A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...

, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid.

Vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and seafood instead of meat.

Henan lumian

In central China's Henan cuisine, the same characters ( zh, s=河南卤面, p=Hénán lǔmiàn) are used for an unrelated dish of wheat noodles traditionally prepared with a labor-intensive process of steaming, stir-frying and then steaming again. Although they are all thought to have descended from lor mee (卤面), a staple of Fujianese cooking.

References

Chinese noodle dishes Burmese cuisine Malaysian noodle dishes Singaporean noodle dishes Indonesian noodle dishes {{Thai-cuisine-stub

Henan lumian

See also

References