Lo mai gai[a] (
Chinese: 糯米雞;
Jyutping: no6 mai5 gai1;
Cantonese Yale: noh mái gāi), literally "glutinous rice chicken", is a classic
dim sum dish served during
yum cha.[1] The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan ju gai (
Chinese: 珍珠雞;
Jyutping: zan1 zyu1 gai1;
Cantonese Yale: jān jyū gāi;
lit. 'pearl chicken'), People in the
Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings, although the Chinese government has registered Nuomiji or zhenzhuji as the formal name in global use..
^While
proper Cantonese pronunciation specifies that "lo" should have an initial n- sound,
free variation of n- and l- in many Cantonese speakers results in l- being the more commonly seen spelling for this word.
References
^
abcHsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books.
ISBN978-0-681-02584-4. p27.