Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T02:14:54Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 10:14, 23 September 2026
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	\| pinyin = Nuòmǐ jī		\| pinyin = Nuòmǐ jī
	\| type = Dim sum / sticky rice		\| type = Dim sum / sticky rice
	\| course = Dim ~~sum~~		\| course = Dim Sum
	\| country = China		\| country = China
	\| region = Guangdong / Hong Kong		\| region = Guangdong / Hong Kong
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	}}		}}

	'''Lo Mai Gai''' (Simplified Chinese: 糯米鸡; Traditional Chinese: 糯米雞; Pinyin: ''Nuòmǐ jī''; Cantonese: ''lo mai gai'') is a Cantonese dim sum parcel of glutinous rice and seasoned ~~chicken (often~~ with ~~mushroom and~~ sausage) ~~wrapped~~ in a dried lotus leaf and steamed.<ref name="wp">[https://en.wikipedia.org/wiki/Lo_mai_gai English Wikipedia]</ref>		'''Lo Mai Gai''' (Simplified Chinese: 糯米鸡; Traditional Chinese: 糯米雞; Pinyin: ''Nuòmǐ jī''; Cantonese: ''lo mai gai'') is a Cantonese dim sum parcel of glutinous rice and seasoned chicken—often with dried shiitake, Chinese sausage (lap cheong), and dried shrimp—wrapped in a dried lotus leaf and steamed. The leaf lends a herbal aroma that defines the plate when diners unwrap it at the yum cha table. It is a core filling item in [[Dim Sum]] culture across Guangdong and [[Hong Kong Food]].<ref name="wp">[https://en.wikipedia.org/wiki/Lo_mai_gai English Wikipedia: Lo mai gai]</ref>

	== Characteristics ==		== Characteristics ==

	~~Lotus leaf lends herbal aroma; rice~~ is sticky and savory; ~~filling~~ is ~~rich~~. ~~Smaller~~ related ~~wraps may use similar~~ sticky-rice ~~ideas in yum cha~~.		Rice is sticky and savory rather than sweet festival zongzi-sweet; chicken and cured meats enrich the center; mushrooms add chew and soy depth. After steaming, the bundle is soft and aromatic; service is to open the leaf on the plate so steam and fragrance release together. Portions are larger and more meal-like than delicate dumpling bites such as [[Har Gow]] or [[Siu Mai]].

			A smaller related wrap is often called pearl chicken (珍珠鸡, Cantonese ''jan jyu gai'') in dim-sum menus—same sticky-rice-and-leaf family, scaled down—so the names should not be collapsed into one identical SKU.<ref name="wp" />

	== Ingredients (overview) ==		== Ingredients (overview) ==

	~~Glutinous~~ rice, chicken, dried shiitake, Chinese sausage or cured meat, seasonings, dried lotus leaf. ~~Exact~~ fillings vary ~~by teahouse~~.		Encyclopedic overview only: glutinous rice; chicken; dried shiitake; Chinese sausage or other cured meat; dried shrimp; seasonings; dried lotus leaf. Teahouse fillings vary. No recipe steps here.

	== History and culture ==		== History and culture ==

	~~A core [[Dim Sum]] item~~ in ~~[[Hong Kong Food]]~~ and ~~Guangdong~~ yum cha, ~~alongside~~ [[~~Har Gow~~]], [[~~Siu Mai~~]], and [[Char Siu Bao]]~~. Related steamed snacks include [[Phoenix Claws]]~~.		Lotus-leaf sticky rice belongs to the wider southern Chinese practice of wrapping grains in aromatic leaves for steaming and travel. In modern yum cha, Lo Mai Gai settled as a teahouse staple beside roast and dumpling carts: a heartier order for sharing tables that want something more substantial than a single dumpling steamer.<ref name="wp" />

			Within Cantonese restaurant grammar it partners [[Char Siu Bao]], [[Phoenix Claws]], and other cart classics without replacing them. Diaspora dim-sum houses keep the leaf wrap as visual shorthand for Hong Kong–Guangdong brunch even when fillings are adapted.

			Do not confuse with plain sticky-rice zongzi (festival pyramid dumplings) that lack the chicken-and-lotus yum-cha framing, or with [[Char Siu Bao]], which is a yeast bao filled with barbecue pork.

	== Serving and variations ==		== Serving and variations ==

	Unwrapped at the table during yum cha. See [[Dim Sum]] and [[Hong Kong Food]].		Unwrapped at the table during yum cha; sometimes cut for sharing. Home and banquet versions may enlarge the parcel or change sausage-to-chicken ratios. See [[Dim Sum]] and [[Hong Kong Food]].

	== See also ==		== See also ==
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	== References ==		== References ==
			{{Reflist}}
	{{~~reflist~~}}

Admin: [CFWK] create Lo Mai Gai (Round10 P3 dish)

2026-09-22T08:52:52Z

[CFWK] create Lo Mai Gai (Round10 P3 dish)

New page

{{#seo:
|title=Lo Mai Gai (糯米鸡) - Chinese Food Wiki
|keywords=Lo Mai Gai,糯米鸡,Dim Sum,Hong Kong Food
|description=Lo Mai Gai is a dim sum of sticky rice and chicken steamed in a lotus leaf wrap.
}}

{{Infobox chinese food
| image = Lo Mai Gai.jpg
| caption = Lo Mai Gai
| alternate_name = Lotus leaf sticky rice chicken; nor mai gai; 珍珠鸡 related wraps
| pinyin = Nuòmǐ jī
| type = Dim sum / sticky rice
| course = Dim sum
| country = China
| region = Guangdong / Hong Kong
| other = Sticky rice and chicken wrapped in lotus leaf
}}

'''Lo Mai Gai''' (Simplified Chinese: 糯米鸡; Traditional Chinese: 糯米雞; Pinyin: ''Nuòmǐ jī''; Cantonese: ''lo mai gai'') is a Cantonese dim sum parcel of glutinous rice and seasoned chicken (often with mushroom and sausage) wrapped in a dried lotus leaf and steamed.<ref name="wp">[https://en.wikipedia.org/wiki/Lo_mai_gai English Wikipedia]</ref>

== Characteristics ==

Lotus leaf lends herbal aroma; rice is sticky and savory; filling is rich. Smaller related wraps may use similar sticky-rice ideas in yum cha.

== Ingredients (overview) ==

Glutinous rice, chicken, dried shiitake, Chinese sausage or cured meat, seasonings, dried lotus leaf. Exact fillings vary by teahouse.

== History and culture ==

A core [[Dim Sum]] item in [[Hong Kong Food]] and Guangdong yum cha, alongside [[Har Gow]], [[Siu Mai]], and [[Char Siu Bao]]. Related steamed snacks include [[Phoenix Claws]].

== Serving and variations ==

Unwrapped at the table during yum cha. See [[Dim Sum]] and [[Hong Kong Food]].

== See also ==

* [[Dim Sum]]
* [[Phoenix Claws]]
* [[Har Gow]]
* [[Siu Mai]]
* [[Char Siu Bao]]
* [[Hong Kong Food]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Lo Mai Gai - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Lo Mai Gai (Round10 P3 dish)