Talk:Lo mai gai

English

"Dim sum" is a well known name in English for the chinese appetizers, though in N America and Europe they are often served for dinner, whatever. "Lo mai kai" is not at all a well known name in English. Name articles in English, please. SchmuckyTheCat 00:58, 5 December 2005 (UTC)

But the google search test has shown that lo mai kai has a greater popularity. Btw, should we use Chinese pheonix or fenghuang instead? -- Jerry Crimson Mann

I don't think the article is necessarily at the best title. At least around me, it's often made with bamboo, grape, or banana leaves so the specificity of lotus leaf is somewhat misleading. Glutinous rice steamed in leaves with filling doesn't make a good title.

However, this is the english encyclopedia. When a foreign phrase isn't well known in english an english title is better. When a foreign phrase is well known in english it's an acceptable title. Individual article titles (re: feng huang) should be considered on their own merits. SchmuckyTheCat 20:38, 5 December 2005 (UTC)

I see your point. I'll elaborate my opinions later on if time allows. :-) -- Jerry Crimson Mann 12:27, 6 December 2005 (UTC)

Why is it that zongzi, baozi, xiaolongbao, goubuli, etc are acceptable but lap cheong must be renamed Chinese sausage and lo mai kai must be renamed Lotus leaf wrap? xiaolongbao and goubuli are foreign phrases and aren't well known in English, either. Shall those be moved to Little steamer bun and Dogs won't touch it? I think that there are good arguments that the standard used for Chinese words is held differently from that of other cultures (I don't think it's just Japanese), and that Bibimbap, kimchi, bulgogi (Korean), Tom yum, Pad Thai (Thai), sushi, sashimi, teriyaki, tempura (Japanese), rojak, roti prata, char kway teow (Singapore, Malaysia), pho, banh mi (Vietnamese)), Biryani, naan (Indian), adobo, lumpia, sinigang (Phillipines), etc are all good precedents and examples that show the wide acceptance of the use of native cuisine names. In short, the demands that Chinese names must be translated while those from other cultures are allowed as-is reeks of systemic bias and sinophobia.--Yuje 08:03, 14 December 2005 (UTC)

I agree that moving Lo mai kai to Lotus leaf wrap makes about as much sense as moving Sushi to Raw fish wrapped in a roll of rice and seaweed. → Ξxtreme Unction {^yakł_blah} 11:23, 14 December 2005 (UTC)

Merge

This is an archive of a failed suggest merge with zongzi kept for historical interst. Please post comment in new section.

Seems that this is a type of zongzi. Suggest merging this with zongzi. Badagnani 02:39, 28 December 2005 (UTC)

probably so. SchmuckyTheCat 17:03, 28 December 2005 (UTC)

It's not. See below. -- KTC 02:08, 1 January 2006 (UTC)

Disagree. It may be consider to be a type of zongzi by many, but why can't different types of zongzi have their own entries? — Instantnood 19:01, 28 December 2005 (UTC)

Because it results in jumbles of stubs that will never be more than that. SchmuckyTheCat 20:14, 28 December 2005 (UTC)

Wiki is not paper. Just cause no one around at the moment can expand it doesn't mean it can't be expanded by someone that know the history, tradition etc. of the various types. -- KTC 02:08, 1 January 2006 (UTC)

Disagree. Zongzi aren't identical to lo mai kai. A lo mai kai is always a chicken-rice wrap, while a zongzi may contain other kinds of meat or even no meat at all. They're also shaped a little differently. A zongzi is usually somewhat triagular-shaped and the leaf is bounded with some kind of string or band, a lo mai kai is usually just wrapped and ball-shaped. There are some other differences as well, but the point is that the two aren't the same. --Yuje 10:02, 29 December 2005 (UTC)

Strong Object. They are two different food eaten at different location / occasion by Chinese people. 糯米雞 (Lo mai gai) is a type of 點心 (dim sum) eaten at all occasion, whereas 粽 (Zongzi) is something that's only normally eaten around the time of 端午節 (Dragon Boat Festival). -- KTC 02:08, 1 January 2006 (UTC)

Disagree. They are two different food. ;-)--Simon Shek 07:52, 1 January 2006 (UTC)

Strong object. Tey are chalk and cheese. -- Jerry Crimson Mann 12:17, 1 January 2006 (UTC)

Requested move

This is an archive of a successful move request kept for historical interest. Please post comment in new section.

Talk:Lotus leaf wrap — Lotus leaf wrap → Lo mai kai – Undiscussed initial move. Already small discussion regarding reverting move. While it's not well known (due to the nature of what it is), Lo mai kai is better known and products are sold with such name on package rather than Lotus leaf wrap. KTC 17:20, 9 January 2006 (UTC)

Voting

Add *Support or *Oppose followed by an optional one-sentence explanation, then sign your vote with ~~~~

• Merge to Dim sum. the article is a stub and will always be a stub, the contents should just be merged into the dim sum article.

I made the move this would revert. I don't think the current title is very good, but I am entirely unconvinced that anyone uses "lo mai kai" in english and am unconvinced it is a good article title either. I went to a 99 Ranch Market and couldn't find "lo mai kai" on any product that resembled what this article describes. I'll see about going to a hakka café tomorrow for breakfast and see what they list on the menu. SchmuckyTheCat 10:28, 14 January 2006 (UTC)

• Support. Can't Cantonese words be used for English articles. I find it sounds much nicer with the original name, than a romanised name. --Terence Ong 06:33, 15 January 2006 (UTC)
• I perfer the name lo mai gai. The present name is often confused with zongzi, which is wrapped with lotus leaves as well. But lo mai gai is eaten as dim sum, and is salty in flavour, whereas zongzi is eaten in Dragon Boat festival; it can be either salty and sweet. Chicken with glutinous rice is made believe by some wikipedians. It sounds odd. I think Lotus leaf wrap can be served as a disambig page for both zongzi and lo mai gai. -- Jerry Crimson Mann 09:53, 15 January 2006 (UTC)
  • Comment: It's not a matter of what one may prefer. It's to restore an undiscussed move. :-) Even if one prefers to name it under the current title, she/he should support restoring it in order to pave the track towards consensus building. — Instantnood 17:45, 15 January 2006 (UTC)
• I suggest move to "Nuo Mi Ji", the Manderin pernounciation. Since Cantonese in not the official language of China, everything that suggest a Chinese product should be refered by Manderin pronounciation.

Moved. —Nightstallion (?) 07:51, 16 January 2006 (UTC)

Oppose. Even though lo mai gai is a specific type of zongzi, they can have separate articles. LDHan 16:18, 20 January 2006 (UTC)

Nor mai gai

It's nor mai gai on the menu at my local hakka café. That should be worked into the article, but I'm unsure if "nor" is a hakka term in place of "lo" or if it refers to a different ingredient in the mix. SchmuckyTheCat 21:32, 17 January 2006 (UTC)

You're right. That character is pronounced as n- in Cantonese and most other Chinese spoken variants. Nonetheless in modern Cantonese, n- and l- are allophones to some. — Instantnood 18:47, 19 January 2006 (UTC)

Cantonese, Hakka and Mandarin all have it pronounced as 'Noh' or 'Nor' rather than 'Lo'. 'Nor Mai Gai' is Cantonese, "Noh Mi Gai' is Hakka, 'Noh Mi Ji' is Mandarin. I write this as a native Cantonese and Hakka speaker. So I would strongly suggest changing the entry name to 'Nor Mai Gai'.

Pchk (talk) 13:42, 6 January 2011 (UTC)

Hello, can you change lo mai gai into no mai gai please ? Because no mai gai is the standard pronunciation. 166.48.170.32 (talk) 01:36, 3 December 2013 (UTC)

I added a note about the free variation of n- and l- in Cantonese that results in the spelling of "lo mai gai". While the more standard pronunciation uses n-, WP:COMMONNAME specifies that the more common name should be used for the article title, and "lo mai gai" appears to be the spelling that is more commonly used when the word is rendered in English sources. — Umofomia (talk) 16:30, 17 May 2022 (UTC)