Zongzi, one of the traditional Dragon Boat Festival foods in China, is also one of the most representative traditional foods in China. Zongzi has a long history, which first appeared in the Spring and Autumn Period and the Warring States Period, and has a history of more than 2,500 years. There are many kinds of zongzi, and different regions and tastes have their own characteristics, which has become an important part of China's food culture.

The origin of zongzi

There are many theories about the origin of Zongzi, and the most popular one is that Zongzi originated from the ancient dragon boat race. According to legend, Qu Yuan, a patriotic general in ancient Chu State, was demoted for being loyal to the country. After his death, in order to commemorate him, people hold dragon boat races on the fifth day of May every year and throw zongzi into the river to show their grief. Later, this kind of food gradually spread to other areas and became the traditional food of the Dragon Boat Festival.

Types of zongzi

There are many kinds of zongzi, and different regions and tastes of zongzi have their own characteristics. Here are some common zongzi:

1. bacon zongzi: glutinous rice, bacon, mushrooms, mung beans and other ingredients are wrapped in bamboo leaves and steamed, which is delicious.

2. Sweet zongzi: the glutinous rice, red beans, dates, sesame seeds and other ingredients are wrapped in bamboo leaves and steamed, which tastes sweet.

3. jiaozi of bean paste: glutinous rice, bean paste and other ingredients are wrapped in bamboo leaves and steamed, with delicate taste.

4. Egg yolk meat stuffing jiaozi: glutinous rice, bacon, egg yolk, mushrooms and other ingredients are wrapped in bamboo leaves and steamed, with rich flavor.

Steps of wrapping zongzi

1. ingredients preparation: select high-quality glutinous rice, wash and soak for 4-6 hours. Wash bacon, mung beans, mushrooms and other ingredients and cut them into small pieces.

2. Prepare bamboo leaves: wash the bamboo leaves, blanch them with boiling water and let them cool for later use.

3. Wrapping zongzi: Put glutinous rice into bamboo leaves, add appropriate ingredients such as bacon, mung beans and mushrooms, wrap them into triangles with bamboo leaves, and tie them with strings.

4. Steaming zongzi: Put the wrapped zongzi in a steamer and steam it for 2-3 hours on high fire until the zongzi is cooked.

5. Enjoy Zongzi: Take out the steamed Zongzi, cut the string and take out the bamboo leaves to eat.