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China's Dragon Boat Festival--- We are making zongzi.

Zongzi are traditionally eaten during Dragon Boat Festival, which is held on the fifth day of the fifth month of the Chinese calendar, usually between late May to mid-June according to the Gregorian calendar, to honor Qu Yuan, a famous Chinese poet known for his patriotism. One legend says that after an unsuccessful attempt to prevent the kingdom in which he lived from being conquered, Yuan drowned himself, and people tossed zongzi into the river to prevent fish from eating the poet's body.

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 Today, our company make zongzi to celebrate the Dragon Boat Festival, and let us show you how to make zongzi.

1. Prepare the glutinous rice and filling. This may require overnight soaking. Some recipes also suggest soaking the bamboo leaves overnight.

Fillings are usually savory, but there are many, many variations:

Skinless mung beans, Red bean paste, Jujubes, barbecue pork, Chinese sausage, Chinese black mushrooms, Salted duck eggs, Chestnuts, Cooked peanuts, Green beans, Dried shrimp, Scallops, Red-cooked pork, Curry, Chicken.

We use pork+ jujubes, very decilious.

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2. Fill the zongzi and wrap it.

  • Take two or three bamboo leaves and fan them out slightly. Make a tight cone or funnel shape with them at about 2/3rds of the way down the length.
  • Fill with about two tablespoons of rice. Add in a piece of pork. Fill with some more rice. Add a jujube. Still fill the rice.
  • When you are done packing, tightly fold the leaves over and around your cone and bind with string. The bundle should be very secure, and rice should not be in danger of leaking out.

Wrapping tightly enough is the hardest part about making zongzi, and it takes some practice. If you are having problems, try making smaller zongzi first.

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3. Boil zongzi.

After wrapping all your zongzi, place them in a large pot and boil in water over high heat for at least two hours. If your zongzi are rather large, four or five hours might even be necessary. If you aren't sure, it's better to cook for longer: it's impossible to overcook zongzi but it's difficult to recook zongzi once they are unwrapped. Add more water to the pot during cooking if you find the water level starts getting low.
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If your zongzi turn out well, you can give them away as gifts in June. Cooked zongzi can be frozen and vacuumized.


Everybody, do you know how to make zongzi? You can try at home.

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