Elevate your traditional culinary preparations with our Bamboo Zongzi Leaves . Specially selected for their quality and size, these bamboo leaves are perfect for wrapping zongzi, offering an authentic flavor and aroma that will enhance your recipes.

Zong , zongzi , or stuffed rice is a typical dish of traditional Chinese cuisine made of glutinous rice cooked in such a way that it has different fillings and rolled with bamboo leaves . They are usually cooked by steaming or boiling .

origins

He Zongzi It is traditionally served during dragon boat festival (Mandarin: Duanwu; Cantonese: Tuen Ng) which falls on the fifth day of the fifth moon of the Chinese calendar (approximately in the range from early to mid June), commemorating the death of Qu Yuan, a famous chinese poet coming from the reign of Chu who lived during the time of the Warring States. Known for his patriotism, Qu Yuan unsuccessfully attempted to protect his king against the expansionism of your neighbors Qin. When the general Bai Qi of the Qin dynasty took Yingdu, the Chu capital, in 278 BC C., Qu Yuan's ordered the poet to be thrown into the Miluo River behind the Ying lament. According to legend, the people threw away their rice fillings to prevent the fish They will devour the body of the poet. ¹ Another version says that the rice fillings were dumped into the river to appease the fury of the dragon who lived in the river.

Characteristics

The shape of zongzi varies from a kind of tetrahedron even a cylinder. To roll a zongzi Correctly, a certain skill is needed that is traditionally passed from one family to another, as well as the recipes to make it. Like the tamales -made in Mexico he zongzi - is traditionally made as a family event with everyone helping to make it, but nowadays this is less common. While the zongzi Traditional Chinese is wrapped in bamboo leaves, the leaves lotus, corn, banana, canna, ginger in shell or the leaves Pandan, all of them, are used as substitutes for bamboo leaves in other cultures. Although it should be noted that each type of leaf imparts a unique and distinctive flavor to the rice cooked in it.

The fillers used in the zongzi vary from one region to another, but the rice employee is always glutinous rice (also called 'sticky' or sweet rice'). Depending on the region, the rice can be more or less light and can be pre-cooked by stir-frying or soak before use.

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