Six Facts About Zongzi

Six Facts About Zongzi

Zongzi is traditionally eaten in China. Nowadays, with the advent of modern food processing, pre-cooked zongzi are now available. So many of us may didn’t know the procedure of making Zongzi, because it was often seen in vacuum packs or frozen when you received. People can eat them just within a few minutes. Here we would like to see some facts about Zongzi. Name : Zongzi, is also called rice dumplings or sticky rice dumplings. It is a traditional Chinese rice dish which is made of glutinous rice stuffed with different fillings which are greatly different in different area.
Shape: Usually, Zongzi is wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. Each kind of leaf conveys its own unique aroma and flavor to the rice. The shape of Zongzi are tetrahedral, square, rectangular, or long narrow conical. Time: The Chinese people will make Zongzi in early May of the lunar calendar every year. And they will eat during the Duanwu Festival (Doubler Fifth Festival). And this festival is also known as the "Dragon Boat Festival" in the western countries. Like spring Jiaozi (dumplings), making Zongzi is traditionally a family event in which everyone helps out. History: Why Chinese people eat Zongzi on the fifth day of the fifth month of the Chinese lunar calendar every year? They want to commemorate a very great patriot in the history, named QuYuan.

Tastes &Fillings

The fillings used for Zongzi vary from region to region, but the rice used is always glutinous rice (also called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using. Different Zongzi contains different fillings. Here we list the two of main tastes : sweet flavour and salty flavour. Sweet Zongzi mainly contains as follows fillings:  White sugar (mixed into rice, frequently present)  Mung beans, split and dehulled  Red bean paste  Lotus seed  Yam  Jujube Salty or savory Zongzi mainly contains as follows fillings:  Soy sauce (mixed into rice, almost always present)  Chinese sausage  Mushrooms  Chinese black mushrooms  Salted eggs (mainly yolk)  Ham  Hard-boiled eggs  Pork  Conpoy (dried scallops)  Red-cooked meats  Chicken However, as the variations of zongzi styles have traveled and become mixed, today you can find all kinds of them at traditional markets. You almost can find any fillings you want, regardless of where they are originated from.

How to make Zongzi

It's easier to make Zongzi than that of other dumplings. But you need practice. 1.Soak glutinous rice over night, or 2 nights if you prefer sticky taste. 2.Take date for example, soak Chinese date in warm water for at least 30mins. 3.Soak and boil for 5 mins if the leaves are dry and wash them clearly. 4.Take one big leaf (or 2 small leaves fold together). Fold at 1/3 point, making a cone shape. The tip is downward. Hold in a hand. Add one Chinese date on the bottom. 5.Add additional 2 Chinese dates. Add sticky rice again. 6.Now the cone is filled. 7.Fold the leave of the other side, cover the fillings. 8.Bundle with one of the ropes tightly. Repeat the rest. 9.Put Zongzi in a pot. Add water covering Zongzi above 1/3. 6. Bring to a boil. Continue boil for 2 hours in low-medium heat. Or stream it.

Zongzi need to be steamed or boiled for several hours depending on how long the rice soaked, along with the fillings.

To enjoy this traditional festive food, we need to take care of some tips. Most rice dumplings are high in energy and fat, so too much consumption may lead to indigestion. If you eat excessive Zongzi in your daily life, it is easy to be obese. To celebrate this major festival without affecting health, 1 or 2 is enough. Another tip is that Zongzi is not suitable for people who are with diabetes, obesity, or hyperlipidemia.