Leaf-wrapped rice dumplings 叶儿粑
Leaf-wrapped rice dumplings is featured among the local specialties of Chengdu and Leshan and Sichuan.
Soft rice-flour parcels are steamed on green leaves around a savory or sweet filling. Ask which filling is being served, then peel away the leaf before eating.
How it is made
Rice-flour dough is wrapped around a savory or sweet filling and steamed on or inside green leaves. The leaves keep the parcels separated and lend a light aroma.
Flavour & texture
The wrapper is soft and slightly sticky, with the filling providing most of the saltiness or sweetness.
Local roots & traditions
Ye'erba is part of Sichuan's rice-snack traditions and is commonly encountered around Chengdu.
How to order Leaf-wrapped rice dumplings
Ask which filling is being served, peel away the leaf completely and eat the parcel warm while its wrapper is supple.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Lai tangyuan 赖汤圆 →
Glutinous-rice dough is wrapped around a sweet filling and boiled until the dumplings become tender. Sesame-based fillings are familiar, with shop-specific variations in sweetness and richness. The wrapper is soft and elastic, surrounding a hot, fragrant center that can flow when bitten. Plain cooking liquid lets the filling remain the focus.
Chengdu youcha 成都油茶 →
Rice flour is cooked into a smooth savory porridge, then finished with seasonings and crisp fried sanzi strands. The toppings are added near serving so they retain some crunch. Soft, warm paste contrasts with brittle fried dough, while sesame, pepper or other condiments add aroma. Despite the name, this version is not a brewed-tea drink.
Questions before you order
What name should I show when ordering?
Show 叶儿粑 for Leaf-wrapped rice dumplings. Ask which filling is being served, peel away the leaf completely and eat the parcel warm while its wrapper is supple.
Sources & reading
Recipes and servings vary between kitchens.