Lotus-leaf sticky rice parcels 荷香糯米鸡
Lotus-leaf sticky rice parcels is featured among the local specialties of Guangdong.
Sticky rice wraps a savory filling, commonly chicken, inside a lotus leaf. Open the warm parcel carefully and share it during dim sum.
How it is made
Glutinous rice and a savory filling are enclosed in a lotus leaf and steamed until the flavors mingle. Chicken is typical, with mushrooms, sausage or other additions depending on the kitchen.
Flavour & texture
The rice becomes sticky and richly seasoned, carrying a subtle leaf aroma. Different filling pieces add chewy, soft and meaty contrasts.
Local roots & traditions
Lo mai gai is a familiar Cantonese dim-sum parcel.
How to order Lotus-leaf sticky rice parcels
Open the leaf fully before eating, check the filling if dietary needs matter and share a large parcel when sampling several dishes.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Cantonese sweet rice dumplings with peanuts 糖不甩 →
Rice dough is shaped into small balls and cooked before being coated in a warm sugar syrup. The topping is scattered over the sticky surface so that it adheres to the dumplings. The centre is elastic and soft, with sweetness concentrated on the outside. Peanut crumbs and sesame give a roasted contrast. A warm serving is generally softer than one that has stood and cooled.
Rice rolls 布拉肠 →
A thin rice batter is steamed on cloth with or without filling, then lifted and folded into soft rolls. A seasoned sauce is spooned over just before serving. The rice sheet is silky and tender, with a slight elasticity; meat or shrimp fillings add firmer bites beneath the smooth surface.
Questions before you order
What name should I show when ordering?
Show 荷香糯米鸡 for Lotus-leaf sticky rice parcels. Open the leaf fully before eating, check the filling if dietary needs matter and share a large parcel when sampling several dishes.
Sources & reading
Recipes and servings vary between kitchens.