Lo-mei cuisine, as the name suggests, refers to a delicacy that uses meat, poultry, aquatic products and other ingredients as raw materials and undergoes a fine marinating process to present a unique flavor. In China, lo-mei cuisine has a long history, unique characteristics, and is deeply loved by the majority of diners. Lo-mei food not only has rich nutritional value, but also can satisfy people's appetites, and has become a beautiful landscape in food culture.
The uniqueness of lo-mei cuisine lies in its unique marinating process. China's lo-mei technology has a long history, as early as the Zhou Dynasty, there are records about lo-mei. After thousands of years of inheritance and development, lo-mei delicacies from various places have their own characteristics, such as spicy lo-mei from Sichuan, abalone lo-mei from Guangdong, and spicy lo-mei from Hunan. These lo-mei delicacies have unique characteristics and have become one of the representatives of food in various places.
The uniqueness of the marinating process lies in the precise control of heat, time and seasoning. A delicious lo-mei dish needs to be simmered for a long time to allow the ingredients to fully absorb the essence of the marinade. At the same time, the combination of seasonings in the marinating process is also the key, such as soy sauce, cooking wine, rock sugar, spices, etc., which can not only add deliciousness, but also remove the fishy and greasy. In addition, the mastery of the heat is the key to the success or failure of lo-mei. If it is too large, it will cause the ingredients to become old and hard, and if it is too small, it will not be able to absorb the flavor. Only with just the right heat can the lo-mei food present the best flavor. There are many types of lo-mei delicacies, including livestock meat, poultry meat, aquatic products and other categories.
Among them, the most representative ones are pig's feet, duck neck, dried tofu, eggs, etc. The pork knuckle has a delicious taste after marinating, and the meat is smooth and smooth, which is not only nutritious, but also has the effect of beauty and beauty. Duck neck is the characteristic lo-mei of Hunan, Sichuan and other places, spicy and fragrant, which makes people have an endless aftertaste. During the marinating process, the dried tofu and eggs absorb the essence of spices and marinades, and the flavor is rich and intoxicating. Lo-mei cuisine is not only popular in China, but also gradually spread to the world in recent years. With the deepening of international exchanges, more and more foreigners have begun to taste and love this delicacy.
For example, the "Sichuan Lo Mei" in the United States and the "London Lo Mei Shop" in the United Kingdom have brought lo mei food to all over the world, so that more people can experience the charm of this delicious dish. However, with the acceleration of the pace of modern life, the traditional brine process is gradually in danger of being lost. In order to protect this precious cultural heritage, China's first and relevant institutions have taken active measures to increase the protection of traditional brine techniques. For example, the declaration of intangible cultural heritage, the support of traditional lo-mei enterprises, and the promotion of lo-mei food culture can continue the inheritance of this delicacy.
In short, lo-mei cuisine is a shining pearl in China's food culture. It is unique, delicious and loved by a wide range of diners. We have reason to believe that with the joint efforts of the world, enterprises and the general public, lo-mei cuisine will be carried forward and move towards a better future.