Zongzi Pinyin [?zòng zi?]

Related Expansion

1. Zongzi Interpretation

The zongzi is a kind of food, wrapped with glutinous rice in bamboo or reed leaves, etc., and tied into a triangular cone or other shapes, cooked and eaten. China's folk Dragon Boat Festival has the custom of eating zongzi.

The zongzi, by the zongzi leaves wrapped in glutinous rice steamed food, is one of the traditional Chinese festival food. Zongzi as China's history and culture of the deepest accumulation of one of the traditional food, the spread is also very far. The custom of eating rice dumplings at the Dragon Boat Festival has prevailed in China for thousands of years, and has even spread to countries in East Asia.

2. Production method

The dumpling filling seasoning: salted pork dumplings should be the first fresh pork with a little monosodium glutamate, sugar, wine, salt, soy sauce and mix well and repeatedly rubbed to the seasoning penetrate into the pork and then wrapped.

The bundling of dumplings: bean paste dumplings should not be bundled too tightly to prevent the rice grains squeezed into the bean paste, if the cooking is not through the phenomenon of entrapment will occur. Salted pork dumplings if you use fat pork should not be tied tightly, moderately loose can be. If you use lean pork should be tied tight, because the lean meat will shrink after cooking, dumplings fat juice will leak into the water, can not keep the dumplings fat sticky.

The cooking of the dumplings: boiled dumplings must be water rolled before falling dumplings, the water should be dipped over the surface of the dumplings, to be re-rolled up and then after a high fire to cook for about 3 hours. Do not add raw water in the process of cooking rice dumplings. Be careful not to add raw water to the rice dumplings during the cooking process, and pay attention to the fact that the rice dumplings should not be cooked with other rice dumplings. After cooking, take out the dumplings while they are still hot. Eat when you open the rice dumplings, rice dumplings fragrant nose, the entrance oil is not greasy, glutinous and not sticky, salty and sweet moderate, tender and fresh is the best.

The zongzhi materials: zongzhi leaves package zongzhi leaves in different regions, there are regional disparities from place to place, the south more Ruo leaves bamboo, or reed leaves, Hainan Island region of China will also use a Lingnan endemic plant "Shuu leaf" as a zongzhi wrapped in the shape of the zongzhi leaves, the shape is usually triangular, angular conical or square cone-shaped. In the Central Plains, the leaves used for wrapping zongzi are mostly mistletoe leaves, which are wrapped in a rectangular shape.

Because of the different dietary habits around the world, the zongzi formed a north-south flavor; from the filling, the north has wrapped small jujube Beijing jujube zongzi; the south has a variety of fillings such as mung bean, pork, bean paste, eight treasures, ham, mushrooms, yolk and other fillings, which is represented by the Guangdong salted meat zongzi, Zhejiang Jiaxing zongzi.