Dear all,
Here is the link to Kong’s zongzi.
The ones in the center photo are quite similar to what my mother-in-law often makes.
The only difference in appearance is the way they are tied. In her version, multiple chimaki are connected by an extended string and tied together in a group.
This comment has been removed by the author.
ReplyDeleteThank you for the introduction.
ReplyDeleteThe comparison with Japanese chimaki made it very easy to understand.
What is your favourite flavour/ingredient out of all the Zongzi?
Thank you for your comments. For me, my favorite fillings is candied dates because it is the taste of my childhood memories.
DeleteThank you for your presentation. Zongzi is one of my favorite dishes and reminds me of my grandmom who usually made it. Could you give more information about the origin of zongzi? Where is it from?
ReplyDeleteThank you so much for your questions, as for the origin of zongzi, I googled and found that there is no definitive answer to this question. Most sources indicate that zongzi originated in China, but they do not specify a particular region.
DeletePictures make me very hungry!
ReplyDeleteAs French cuisine doesn't have such food, I may have a stupid question... Do you eat the reed leaves along with the rice dumplings, or are they just used for wrapping and flavor?
Thank you so much for your question and , and no worries at all. The reed leaves are quite tough and just used for wrapping and flavor.
DeleteThank you for your presentation, Kong. I have two quick questions for you regarding the Zongzi! Tell me, How long does it take to cook Zongzi and also, can we steam Zongzi instead of boiling them?
ReplyDeleteThank you for your questions. Zongzi usually takes about 1 hour to cook when boiled. In some regions of China, people also steam zongzi instead of boiling it, but from what I know, steaming usually takes longer than boiling.
DeleteThank you for the presentation.
ReplyDeleteDo you prefer savory or sweet Zongzi? The savory version usually has meats, while the sweet ones might be filled with red bean paste or chestnuts.
Thank you for your questions. I prefer sweet one, and my favorite fillings is candied dates.
DeleteThank you for your presentation!
ReplyDeleteI thought most of Japanese Chimaki were wrapped in bamboo leaves, so I looked it up and found that there are various types of leaves used for Chimaki, just like in Zongzi. In Japan, the use of reed leaves is limited to certain regions. I wonder if the role of the reed plant in daily life differs between China and Japan.
Actually I'm not sure about that. My hometown is in northeastern China, the climate is too cold for reed plants to grow. But I guess that in daily life they play similar roles, just like used for wrapping the rice for Chimaki and Zongzi.
Delete