Lor mee (

Hokkien Hokkien ( , ) is a Varieties of Chinese, variety of the Southern Min group of Chinese language, Chinese languages. Native to and originating from the Minnan region in the southeastern part of Fujian in southeastern China, it is also referred ...

Mandarin Mandarin or The Mandarin may refer to: Language * Mandarin Chinese, branch of Chinese originally spoken in northern parts of the country ** Standard Chinese or Modern Standard Mandarin, the official language of China ** Taiwanese Mandarin, Stand ...

; literally: "thick soya sauce gravy noodles") is a Chinese

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 and made into a variety of shapes. The most common noo ...

dish from

Zhangzhou Zhangzhou (, ) 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 (with Quanzhou) surrounding the prefecture of Xiamen. Nam ...

served in a thick

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...

gravy Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food ...

. 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 Chinese 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 an island country and city-state in Southeast Asia. The country's territory comprises one main island, 63 satellite islands and islets, and one outlying islet. It is about one degree ...

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...

Malaysia Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and thre ...

and

Thailand Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. With a population of almost 66 million, it spa ...

. In the

Philippines The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a tot ...

, the local variant is called

Lomi Lomi or pancit Lor mee, lomi (Hokkien ) is a Culture of the Philippines, 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 texture. Because of its popula ...

or Pancit Lomi. The thick gravy is made of

corn starch Cornflour, cornstarch, maize starch, or corn starch (American English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the seed, kernel. Corn starch is a common food ingredient, often used to thick ...

spice In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

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 ...

s. The ingredients added into the noodles are usually

ngo hiang Ngo hiang (Hokkien ), 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 ...

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 diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...

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 Putian cuisine, also known as Henghwa cuisine or Henghua cuisine, is a style of Chinese cuisine originating from the Putian people of Putian, Fujian Province. It is a style of Fujian cuisine. Since Putian is a coastal area, ingredients suc ...

, 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 Henan cuisine or Yu cuisine refers to the cooking styles of the Henan province in China. Being landlocked on all sides, the influence of localized culinary styles is plentiful in Henan cuisine, such as blending styles from Jiangsu and Beijing. ...

, 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 noodle dishes Malaysian noodle dishes Singaporean noodle dishes Indonesian noodle dishes {{Thai-cuisine-stub

Henan lumian

See also

References