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In the Tang dynasty, the shape of zongzi appeared conical and diamond-shaped, and the rice which was used to make zongzi was as white as jade. In the Northern Song dynasty period, the “New augmentation to the Shuowen Jiezi” (Chinese: 説文新附; pinyin: Shouwen xinfu) glossed zong as rice with reed leaves wrapped around it. Mijiian Zong (zongzi with glacé fruit) was also popular in the Song dynasty. Also during the Song Dynasty, there were many preserved fruit zongzi. At this time also appeared a pavilion filled with zongzi for advertising, which showed that eating zongzi in the Song dynasty had been very fashionable. The varieties of zongzi were more diverse. During the Ming and Qing dynasties, zongzi became auspicious food. At that time, scholars who took the imperial examinations would eat “pen zongzi”, which was specially given to them at home, before going to the examination hall. Because it looked long and thin like a writing brush, the pronunciation of “pen zongzi” is similar to the Chinese word for “pass”, which was for good omen.
Ham zongzi appeared in the Qing dynasty. Every year in early May of the lunar calendar, the Chinese people still soak glutinous rice, wash the leaves and wrap up zongzi. China to an elongated cone in northern China. In the Chiang Kai-shek Memorial Hall in Taipei, plastic mock-ups of rectangular zongzi are displayed as an example of the zongzi eaten by Chiang Kai-shek. Wrapping zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event in which everyone helps out. Each kind of leaf imparts its own unique aroma and flavor to the rice. The fillings used for zongzi vary from region to region, but the rice used is almost always glutinous rice (also called “sticky rice” or “sweet rice”). In case you liked this short article and also you would like to obtain guidance about web page generously pay a visit to our web-site. Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using. In the north, fillings are mostly red bean paste and tapioca or taro.
In the northern region of China, zongzi filled with jujubes are popular. Southern-style zongzi, however, tend to be more savoury or salty. Chinese sausage, pork fat, and shiitake mushrooms. However, as the variations of zongzi styles have traveled and become mixed, today one can find all kinds of them at traditional markets, and their types are not confined to which side of the Yellow River they originated from. Zongzi need to be steamed or boiled for several hours depending on how the rice is prepared prior to being added, along with the fillings. With the advent of modern food processing, pre-cooked zongzi (usually in vacuum packs or frozen) are now available. Jiaxing zongzi (嘉兴粽子): This is a kind of zongzi famous in mainland China and named after the city Jiaxing, Zhejiang. Typically savory with the rice mixed with soy sauce and having pork, water chestnut and salted duck egg yolk as its filling, but sweet ones with mung bean or red bean filling also exist.
