The traditional Chinese solar term Xiaoman, or Grain Buds, falls on May 21 this year and around that time locals in Taizhou city, East China's Jiangsu province, are kept busy making zongzi.
It is a delightful and scrumptious traditional Chinese delicacy made of glutinous rice wrapped in bamboo leaves, made to welcome the upcoming Dragon Boat Festival.
Redoubtable 73-year-old Xu Guifeng, who lives in Qixiang village in Huangqiao town, is an expert in making zongzi and the following are some secrets for making them that are passed on by her.
To make zongzi, you must first choose fresh, broad and intact zongzi leaves, with a green and natural luster and a light scent of green grass.
The fresh leaves are then placed into boiling water with salt and oil for a while to prevent cracking after prolonged cooking.
The stuffing for zongzi is mainly glutinous rice, which needs to be soaked for about half a day before packaging, being drained and then mixed with vegetable oil. Fillings, including egg yolks, candied dates, bacon and sausages, are used to add flavor.
A woman wraps the glutinous rice and fillings in leaves. [Photo/WeChat account: tzfabu]
Fresh meat-filled zongzi has an irresistible fragrance. [Photo/WeChat account: tzfabu]
