Ziyan Foods Lou Mei – Voices to Be Heard by the World
There exists a kind of food that’s full of flavors and produces contented and joyful eaters. Such food is bright in color, glossy in texture and mouthwatering. With a dip into the marinade that’s used to braise such food, even a piece of steamed bread would become rather satisfying. And that kind of food is called lou mei (food braised in marinade).
The story of lou mei is rich in countless legendary tales passed on throughout the history. Please allow me to tell some of these tales. It is widely known that the favorite of Chinese railway travelers is summarized as “Beer, soft drinks and mineral water, with cigarette, sunflower seeds and mixed porridge.” Similarly, and what I really like, there is a saying about lou mei which goes “One can fully enjoy himself with a cup of beer to go with braised chicken wing, duck neck and pig head; and one tends to get drunk until he stops drinking beer if served with braised beef, chicken feet and peanuts.” Lou mei to go with beer. Such a meal makes the simplest, most accessible joy of our ordinary life.
While a thousand cities represent a thousand kinds of flavour, each has its own grassroot specialty, which, like an intangible shackle, always ties your taste bud with it and pulls you towards it. Undoubtedly, lou mei is an indispensable and major element of a city’s flavour. No matter where you are, that flavour of lou mei is forever hidden in the depth of your memory, haunting your dreams.
All food material can be made into lou mei. And hidden in lou mei is the whole world. The formation of China’s lou mei culture has also been a process of ceaseless assimilation and intake of new elements. This particular way of cooking is not picky when it comes to the food material. Both meat and vegetables are suitable for it. And the spices used in the marinade may come from anywhere in the world.
For example, spices could be:
Sesame, which was introduced into China from West Asia before the Southern and Northern Dynasties (420-589);
Black pepper, which originated in India and Southeast Asia and was introduced into China in a time period that’s not traceable any more;
Chili, which was originally discovered in the tropical regions of Central and Latin America and whose country of origin is Mexico； And which was brought to Europe by Columbus after his discovery of America in the last 1400s and hence spread to other parts of the world, including China during the Ming Dynasty (1368-1644).
Garlic, which was originally found in West Asia and Central Asia and whose history in China has been more than 2,000 years since it was brought to the country by Zhang Qian (164 BC-114 BC), a legendary diplomat in Han Dynasty who went to the then Western Regions as an envoy of the Han government. (Photo)
Clove, which are native to the Maluku Islands, the famous “islands of spices,” in Indonesia, and which was introduced into China during Han Dynasty (202 BC-220) in the name of “the flavor of chicken tongue.”
Chinese people love lou mei. They really enjoy it, whether as a dish or as a snack. After thousands of years of infiltration, lou mei culture has been incorporated into the texture of China’s food culture. It has become not only a kind of food, but also a cultural symbol that is deeply embedded in people’s lifestyle.
However, lou mei as a food usually looks scary for foreigners, who are not fond of any food served with bones or any made of internal organs of animals. For them, eating chicken feet feels like eating one’s own fingers. Such lou mei food as chicken wings, chicken feet and duck collar-bones, which are so tempting for us as Chinese, are things that are really hard to accept for foreigners. Nowadays, although some foreigners may have become less biased against Chinese lou mei after they gave it a try, there are still many who are extremely against it.
In order to respond to President Xi Jinping’s strategic Belt and Road Initiative and realize the vision of getting Chinese cooked food popular worldwide. We feel that as a well-established brand with 30 years of experience in China’s cooked food business, we have the duty and responsibility to take on such a task. This process of promoting lou mei is like building a house, where apart from meeting functional demands you have to work hard to optimize and innovate. And the launch of “Ziyan Foods Braised Season on September 17” is indeed a step taken to bring the idea of carrying on the Chinese lou mei culture into real actions.
“Ziyan Foods Braised Season on September 17,” let the world hear our voice!
(Brand Center of Ziyan Foods)