Lor mee
Lor mee is a Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens in Singapore, Indonesia and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings, half a boiled egg, and other items depending on the stall and the price paid. Vinegar 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.
