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Sampling Zhejiang’s local zongzi varieties
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ZONGZI are traditional Chinese snacks made of glutinous rice stuffed with various fillings and wrapped with bamboo leaves. They are commonly eaten in observance of Dragon Boat Festival, which falls on June 9 this year.
Zongzi vary according to different fillings, ranging from pork and duck meat to sweetened red bean paste and salted egg yolk. In Zhejiang Province, zongzi are influenced by local traditions and ingredients. Today, Shanghai Daily takes a look at several of the province’s distinctive zongzi, most of which you can find in Hangzhou.
Jiaxing zongzi are a symbol of Zhejiang itself, thanks to their long history and nationwide renown. Unlike other regions, where zongzi are primarily a festival food, Jiaxing locals eat zongzi all year around.
According to historical documents, the origins of Jiaxing zongzi date back to the Ming Dynasty (1368-1644) when the city abounded with rice and livestock. Pork-stuffed zongzi from local time-honored brand Wu Fang Zhai are considered the signature Jiaxing variety. This brand uses pork from pig’s trotters, which locals say taste yummier than other parts. Before being wrapped, the pork is marinated with rice wine, sliced ginger, soy sauce and sugar for several minutes to remove the fatty taste. After being steamed, the flavor is enhanced by seasoned glutinous rice.
Jinhua ham is prized for its golden skin, rose-like flesh and pure white fat. Some say it represents the gold standard of Chinese cured hams. In addition to zongzi, the ham from Jinhua is often used as a soup ingredient.
According to historical records, Jinhua zongzi stuffed with ham and chestnuts were popular with Zhejiang people during the War of Resistance against Japanese Aggression (1937-45). The snack was easy to find across the city and helped fill the tummy during that difficult period.
In Tangqi Town of Yuhang District, zongzi are divided into two “genders.” Triangular zongzi stuffed with sliced lotus root are said to be “male,” while the quadrangle variety stuffed with sweetened red bean paste are “female.”
In olden times, zongzi were not only a snack, but also love tokens among locals. Young men and women would bring their homemade zongzi to attend blind date fairs. If love birds exchanged zongzi, it meant they were attracted to one another.
Authentic Ningbo zongzi are never stuffed with fillings, but are instead paired with a dipping sauce. The glutinous rice must be marinated in soda water overnight, which gives the zongzi an al dente consistency.
The glutinous rice will turn yellow after being steamed. White sugar and syrup are recommended to pair with the plain snack.
The most notable Huzhou zongzi come from Zhu Lao Da, a time-honored brand originated in the late Qing Dynasty (1644-1911). According to online survey results, most Zhejiang locals prefer salted zongzi over sweetened ones. However, Zhu Lao Da’s red bean paste variety is still popular with many snackers.
Zhu Lao Da stuffs its zongzi with glutinous rice, lard and red bean paste. The lard melts into the rice and paste, giving them an aromatic flavor after being boiled.
Quzhou zongzi are characterized by their pungent flavor influenced by neighboring Anhui Province. Their signature filling is a mixture of dried sliced taro, pork and chili sauce, which tastes peppery and sweet at the same time.
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