Every year during the Duanwu Festival, or Dragon Boat Festival, families across China come together to prepare and enjoy zongzi—traditional sticky rice dumplings wrapped in bamboo or reed leaves. These delectable parcels are filled with a variety of ingredients, reflecting the rich tapestry of regional flavors and culinary traditions throughout the country.
In the northern regions, sweet fillings like red bean paste or jujube are popular, offering a delicate sweetness that complements the glutinous rice. Meanwhile, in the southern provinces, savory versions reign supreme. Cantonese-style zongzi often feature succulent pork belly, salted duck egg yolks, and mushrooms, creating a hearty and flavorful treat.
Coastal areas incorporate seafood elements like dried shrimp or scallops, showcasing the abundance of local produce. Some regions even color the rice with natural plant extracts, resulting in vibrant hues that add to the festive atmosphere.
Despite the diverse ingredients and cooking methods, the tradition of making zongzi is a unifying cultural practice. It symbolizes respect for history and a connection to ancestral customs. Each bite carries the essence of community and the shared joy of celebration.
Whether sweet or savory, simple or elaborate, zongzi fillings are as varied as the regions they come from. Yet, they all carry the shared essence of festive blessings, making the Dragon Boat Festival a truly nationwide celebration of heritage and gastronomy.
Reference(s):
cgtn.com
