Guangdong Province — lo mai gai is a classic dim sum item with historical roots in Cantonese festival food; now one of the most ordered dim sum dishes worldwide
Nuomi ji (Lo mai gai): glutinous rice mixed with chicken, Chinese sausage, dried mushrooms, and dried shrimp, wrapped in dried lotus leaves and steamed. A dim sum cornerstone that combines multiple techniques: the glutinous rice must be par-cooked; the filling cooked separately and flavoured richly; the lotus leaf provides aromatic steam during cooking.
Glutinous, savoury, perfumed with lotus leaf — the combination of sticky rice, chicken, and sausage is deeply satisfying
{"Glutinous rice soaked 4–6 hours, then par-steamed 20 minutes — it continues cooking inside the lotus leaf parcel","Lotus leaves soaked in hot water until pliable — dried leaves crack and leak if not properly softened","Filling must be strongly seasoned — the rice absorbs and dilutes flavour","Seal the parcel tightly and place seam-side down for steaming — prevents unfolding"}
{"Some chefs add a small amount of lap cheong (sausage) fat to the seasoned rice for extra richness","The lotus leaf aroma is subtle but essential — it imparts a faint floral, hay-like fragrance","Serve unwrapped at the table — the unfolding of the lotus leaf is part of the dim sum ritual"}
{"Under-soaking lotus leaves — they crack and the parcel unravels","Under-par-cooking the rice — it remains firm even after steaming inside the parcel","Under-seasoning — the finished dish tastes flat despite a flavourful filling"}
Land of Fish and Rice — Fuchsia Dunlop