Zongzi
Zongzi are traditionally eaten to commemorate the poet Qu Yuan, thrown into rivers so fish would eat the rice instead of his body.
Glutinous rice parcels stuffed with pork or sweet fillings, wrapped tightly in bamboo leaves and steamed for hours — the iconic food of the Dragon Boat Festival.
Ingredients
Method
Fold two bamboo leaves into a cone shape.
Layer in rice, then pork and mushroom, then top with more rice.
Fold and tie tightly into a pyramid parcel with string.
Boil parcels for 2.5-3 hours, topping up water as needed, until rice is fully tender.
Wrap tightly — a loose parcel lets water in and turns the filling mushy during the long boil.
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