The fifth day of the fifth month of the Chinese calendar is Dragon Festaival Day.All the Chinese family have one day off and gather togather to celibrate this day.What is the Dragon Festaival Day originated from?It is believed thatthe day is to honour Qu Yuan, a Chinese patriotic poet and a beloved state servant who gave his life for his country. He was, however, exiled by Emperor Huai because of false accusations and, after the next emperor surrendered the country to their rivals, Qu Yuan drowned himself in the Miluo River
Upon hearing of Qu’s death, villagers rowed along the river to recover his body, but in vain. To prevent the fish from eating his body, they made zongzi, or glutinous rice dumplings, and threw them into the river. This has since evolved into the Chinese traditions of eating zongzi during the festival.That is how Zongzi comes.Zongzi is also called the rice dumping in English.
Nowdays pelple enjoy the delicious Zongzi and making Zongzi together.Making Zongzi can deepen the relationship between family members.
How to make traditional Zongzi?Here are some tips.
1. Prepare the glutinous rice and filling. This may require overnight soaking. Some recipes also suggest soaking the bamboo leavesovernight.
Glutinous rice called Nuomi in China goes by many names depending on country, culture or region: sticky rice, sweet rice, waxy rice, botan rice, mochi rice, biroin chal, and pearl rice. It's especially sticky when cooked. It does not contain gluten.Fillings have many choices:mung/res beans(skinless bean is better),Char siu (Chinese barbecue pork),Chinese Northern sausage,black mushrooms,Salted duck eggs/yolks,nuts,dried shrimp,Chicken.etc.
2. Boil the bamboo leaves. Let cool and pat dry.
3. Scoop the rice onto the bamboo leaves.
4.Scoop the filling onto the rice.
5.Fold the leaves around the rice and filling.Wrap the bamboo leaves and secure wih twine.
6.Simmer the zongzi for 2 to 5 hours (as instructed by the recipe; it will depend on the filling).
So the traditional Zongzi is finished.There are many taste and shape of Zongzi.Which one would you like?
Post time: Jun-19-2023
