ZongZong (粽), a.k.a. rice dumpling or Chinese tamale, a traditional Chinese – sticky rice stuffed with different fillings, wrapped in bamboo or reed leaves.

Origin
Zong is a festive food related to the Dragon Boat Festival which commemorates the death of a famous Chinese poet Qu Yuan(屈原). During the Warring States Period, when Yuan’s state, Chu(楚), was taken over by the general of Qin(秦) in 278 BC, Yuan was in huge grief that he drowned himself in the Miluo River located in the southern part of China.

ZongZong (粽), a.k.a. rice dumpling or Chinese tamale, a traditional Chinese – sticky rice stuffed with different fillings, wrapped in bamboo or reed leaves.

Origin

Zong is a festive food related to the Dragon Boat Festival which commemorates the death of a famous Chinese poet Qu Yuan(屈原). During the Warring States Period, when Yuan’s state, Chu(楚), was taken over by the general of Qin(秦) in 278 BC, Yuan was in huge grief that he drowned himself in the Miluo River located in the southern part of China. In order to prevent the fish from eating the body of the beloved poet, people threw packets of rice into the river, which were named zong later. The festival happens every year between late-May to mid-June when it is the fifth day of the fifth month of the lunar calendar. The festival happens on June 6th this year.

Types

The types of zong vary geographically, depending on the shapes and fillings stuffed in them. The types in southern China are usually tetrahedral while the ones up north are cylindrical. Common fillings include mung beans, barbeque pork, peanuts, salted duck eggs, mushroom etc. A dessert zong called “Jianshui zong”, meaning alkaline water zong, is also prevalent among the Chinese. It is usually stuffed with red bean paste and served with sugar or syrup.

Cooking methods

By steaming or boiling:
Ideally, zong should be steamed about 10 minutes until the rice is soft. If you don’t have the steaming tools at home, you can also boil it for about the same time.

Microwave:
Put zong into a microwavable container filled with water, cooked for five minutes. Make sure there is enough water in the container to keep the zong moist.

 

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