Zongzi

Zongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

History

The origin of Zongzi is said to be traced back to the Spring and Autumn period in ancient China. They are traditionally eaten during the Duanwu Festival which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June).

Preparation

The making of Zongzi is a family event of which everyone takes part. Glutinous rice is used as the main ingredient along with many others such as beans, lotus seeds, chestnuts, pork fat and the golden yolk of a salted duck egg. The ingredients used for the fillings vary across different regions in China. The leaves used for the wrapping are often soaked in water and then boiled until they become soft and pliable. The rice and the fillings are then wrapped into the leaves, which are then bound with a kind of raffia.

Varieties

There are many different varieties of Zongzi, due to the wide array of fillings that can be used. Some of the most popular ones include:

• Jianshui Zong (Alkaline Zongzi): This is a sweet version of Zongzi. It is made using alkaline treated rice and filled with red bean paste. The rice turns yellow and the texture is softer than regular Zongzi.

• Nyonya Zong: This is a specialty of the Peranakan Chinese in Malaysia and Singapore. The glutinous rice is usually dyed blue with butterfly pea flowers and is filled with candied winter melon, pork belly, ground roasted peanuts, and a spice mix.

• Jiaxing Zongzi: Named after Jiaxing, a city in Zhejiang province, this variety is filled with pork and salted duck egg yolk.

Cultural Significance

Zongzi is traditionally eaten during the Duanwu Festival in remembrance of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. According to folklore, packets of rice were thrown into the river to prevent the fish from eating the poet's body after he drowned himself in the Miluo River.

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  Zongzi

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  Zongzi being made in Hainan, China

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  Zongzi leaves

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  Zongzi from Cheung Kee Sun Sum Yeung Nam For in Hong Kong

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  Two Zongzi styles

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  Two Zongzi styles, inside

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  China Northwestern Style Zongzi

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  Nyonya Zongzi

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  Lady makes zongzi in Zhujiajiao, Shanghai

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  Yellow Zongzi

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  Zongzi

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  A Zongzi of Great from Nam Long Congee Shop