Got excited about Joongs with the seasonal Dragon Boat posts, and when I was at You's on Broadway just now for baked cha shiu bao asked if they had any. The person next to me in line pointed to the wrapped up rolls in the window. I had assumed they were lo mai gai (sticky rice) since that's what they looked like. I asked him what the difference was and he couldn't tell me because he did not understand my pronunciation of LMG--not an unusual occurrence, unfortunately, with my poor linguistic skills.
Anyway, they were indeed different--made with a sweeter rice with strands of scrambled egg throughout, and a bit of chicken in the middle. Is that a standard prep? Could anyone provide a bit of etymology here... are Joongs a special subset of LMG or are they completely different and what makes them so?
P.S. The rice/savory filling was a little ungenerous to my preference, but the flavor was fine. And the big gooey CSB were great.