The Dragon Boat Festival, known as Duanwujie, is a vibrant Chinese celebration that dates back over 2,000 years. Falling on the fifth day of the fifth month of the Chinese lunar calendar—June 25 this year—the festival is marked by dragon boat races, cultural activities, and the savoring of zongzi, a traditional delicacy.
Zongzi are sticky rice dumplings wrapped in bamboo leaves, recognized by their unique pyramid shape. While the ingredients are simple—glutinous rice, fillings like pork or red beans, and bamboo leaves—the art of making zongzi is a cherished skill passed down through generations. But how easy is it to craft these flavorful parcels, and what significance do they hold during the festival?
Andy Boreham, a New Zealander residing in Shanghai, embarked on a culinary adventure to find out. Visiting one of Shanghai’s ancient towns, he sat down with a local zongzi maker to learn the traditional techniques. From preparing the leaves to mastering the folding and tying methods, Andy delved into the hands-on experience of creating pork zongzi just in time for the festivities.
The tradition of eating zongzi during the Dragon Boat Festival commemorates the life and death of the esteemed poet and minister Qu Yuan. Legend has it that locals threw rice dumplings into the river to prevent fish from eating his body after he drowned himself in protest against corrupt governance. Today, zongzi symbolize respect for cultural heritage and the enduring spirit of the Chinese people.
For those interested in Asian culture and culinary arts, exploring the making of zongzi offers an immersive way to connect with the traditions of the Dragon Boat Festival. It’s a celebration that not only unites families and communities but also invites global audiences to partake in a rich cultural legacy.
Join Andy on his journey as he unwraps the secrets of zongzi-making and embraces the festive spirit of Duanwujie.
Reference(s):
Let's make zongzi, the traditional food of Dragon Boat Festival
cgtn.com
