Lu wei is a well-known dish in Taiwan in which a large variety of ingredients like tofu, vegetables, and meat are cut into smaller pieces and bite-sized chunks and seasoned in a stew-like broth. The gravy or broth is a dark soy sauce that is typically flavored with a rich and complex blend of spices that includes ginger, star anise, fennel, cinnamon, cloves, and Sichuan pepper or variations thereof. The broth may also be mixed with flour to make it thicker.
Commonly called lo in Hokkien, the style of cooking is reminiscent of the slow simmering process that is characteristic in Hokkien cooking. Similar to hot pot, customers might choose from almost any number of vegetables, meat, or seafood to consume together.
Foods stewed in soy sauce are a popular purchase at night markets, where they might be snacked on with a toothpick or eaten with noodles for a more robust meal. Despite the huge variety of culinary experiences that can be found in any night market in Taiwan, as a quick and easy meal lu wei remains a favorite among those lucky enough to find it.