How to Make Zongzi for Dragon Boat Festival: Northern vs Southern Styles

Short Answer

Zongzi wrapped in bamboo leaves on a plate

Freshly wrapped zongzi, a traditional Dragon Boat Festival food made with sticky rice and bamboo leaves

Deep Dive

The History of Zongzi

• Origin legend: The tradition commemorates Qu Yuan (屈原), a patriotic poet who drowned himself in the Miluo River. Local people threw rice into the river to feed the fish and prevent them from eating his body.
• Evolution: The rice offerings evolved into wrapped dumplings, and the tradition became associated with the Dragon Boat Festival on the 5th day of the 5th lunar month.
• Cultural significance: Making and eating zongzi is a family bonding activity, with recipes passed down through generations.

Northern vs Southern Zongzi

• Shape: Typically conical or tetrahedral.
• Wrapping: Bamboo leaves or reed leaves.
• Filling: Sweet fillings are traditional:
  • Red dates (红枣)
  • Red bean paste (豆沙)
  • Plain sticky rice with sugar
• Texture: Firmer, chewier rice.
• Eating method: Often dipped in sugar.

• Shape: Typically rectangular or pillow-shaped.
• Wrapping: Bamboo leaves.
• Filling: Savory fillings are traditional:
  • Pork belly (五花肉)
  • Salted egg yolk (咸蛋黄)
  • Shiitake mushrooms (香菇)
  • Chestnuts (栗子)
  • Dried shrimp (虾米)
• Texture: Softer, more flavorful rice seasoned with soy sauce.
• Eating method: Eaten as-is, no dipping needed.

How to Make Zongzi at Home

• 500g glutinous rice (soaked overnight)
• Bamboo leaves (soaked overnight, cleaned)
• Cotton string or kitchen twine
• Filling of choice (pork, red dates, red bean paste, etc.)

1. Soak bamboo leaves in hot water for 30 minutes, then scrub clean.
2. Soak glutinous rice overnight (at least 8 hours).
3. Prepare filling: marinate pork belly in soy sauce, five-spice, and rice wine.

1. Take two bamboo leaves, overlap them slightly.
2. Fold into a cone shape.
3. Add a layer of rice, then filling, then more rice on top.
4. Fold the leaves over to seal, creating a tight package.
5. Tie securely with string. The zongzi should be firm but not too tight (the rice needs room to expand).

1. Place zongzi in a large pot, cover with water.
2. Bring to a boil, then reduce to a simmer.
3. Cook for 2-3 hours (savory) or 1-2 hours (sweet).
4. The zongzi are done when the rice is soft and has absorbed the flavors.
5. Let cool slightly before unwrapping.

Tips for Perfect Zongzi

• Soak the rice: Overnight soaking is essential. Under-soaked rice will be hard.
• Wrap tightly: Loose wrapping causes the zongzi to fall apart during cooking.
• Do not overfill: Leave room for the rice to expand.
• Use fresh bamboo leaves: Old leaves may crack. Fresh leaves are pliable and fragrant.
• Cook long enough: Undercooked zongzi have hard, crunchy rice. Be patient.
• Pressure cooker: Use a pressure cooker to reduce cooking time to 1 hour.

Where to Buy Zongzi

• Bakeries and supermarkets: Stock up before Dragon Boat Festival.
• Online: Taobao and JD.com have countless options.
• Restaurants: Many Chinese restaurants sell zongzi during the festival season.
• Frozen: Frozen zongzi are widely available and keep for months.