We live in Canada and my mother-in-law is originally from Shanghai. She just gave us a huge bag of zongzi yesterday. She made savory pork ones as well as the sweet ones with red bean or red dates. 😊
In Indonesia, we call it "bacang"... Must be came from some Chinese word, but I don't know what. In Indonesia, because majority of the population is Moslem, we can find it filled with minced beef of chicken, sometimes also with salted egg inside. Very yummy :)
Here in Malaysia/ Singapore, it has evolved into local style 粽子. The glutinous rice is dyed blue with blue pea flowers and the filling consisting of diced pork, candied winter melon and spices and wrapped in the same reed leaves 😋....yums
Take note this traditional food snack zongzi was originated in china during the Warring states period. This was a traditional food snack of ancient Chinese before any western countries existed.
So THAT’s what they’re really called! They’re also quite popular in the area of Japan where I live, but we call them “chimaki” here. So I’m happy to know the original Chinese name. Thanks for the interesting content!
@@xygog2408 The Japanese name is a little less specific, and sometimes also encompasses a few other, similarly wrapped rice foods. (But for my family, at least, it basically refers to “zongzi”.)
My mom was born in Fujian province and hand makes a whole bunch of these every year for the Dragonboat Festival. She makes a plain sweet version meant to be dipped in white sugar with just peanuts and a savory version stuffed with stir fried pork belly, shiitake mushrooms, dried shrimp and dried scallops. She wraps it in the pyramid cone shape. It takes a lot of time and skill to wrap these. I’ve tried and it’s not easy 😅 FYI - The only step that’s different is that she adds some lye water (potassium bicarbonate) to the presoaked rice to give it a golden color and chewier texture.
I love these. I specifically remember a sweet yellow one I ate in Taiwan when I was like 4 years old. I don't know what it's called but I always remember the taste. I could crunch the individual sugar granules.
My favorite traditional snack. Tasty, healthy, full of nutrients. The only problem is with well, well,... in excretion, eating a lot of them isn't good for your intestines and hard time in excreting. The problem is with sticky rice itself. Better with more vegetables, fruits and oily foods. Lessons learned with tears. 👍
We are sorry for your ordeal. Many people do not have such problem. Thank you for sharing your experience. You need to see a gastroenterologist regularly and perhaps have a thorough colonoscopy every 6 months to ensure you have no tumor in your intestines. Good Health!
Pretty sure it’s just a savory variation of zongzi from Southern China. The ones I’ve seen are served for dim sum and wrapped and steamed in lotus leaves.
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Happy dragon boat festival🐲! What’s your favorite zongzi, sweet or salty🥢?
Salty ones with pork and salted egg is the best!
Sweet
Salty
We live in Canada and my mother-in-law is originally from Shanghai. She just gave us a huge bag of zongzi yesterday. She made savory pork ones as well as the sweet ones with red bean or red dates. 😊
In Indonesia, we call it "bacang"... Must be came from some Chinese word, but I don't know what.
In Indonesia, because majority of the population is Moslem, we can find it filled with minced beef of chicken, sometimes also with salted egg inside. Very yummy :)
Thats Hokkien to be specific:
Ba/bak = meat
Cang(Hokkien) = zong(Mandarin)
Bakcang is 肉粽 in written chinese
and mushrooms aroma
👍
Suppose to be “Bakcang” which means 肉粽 = rou zhong
The Cantonese version is typically savory with fillings such as salted eggs yolks and Chinese sausage, and called just 粽 (the single word).
Cool story bro
my family makes a sweet version.
Here in Malaysia/ Singapore, it has evolved into local style 粽子. The glutinous rice is dyed blue with blue pea flowers and the filling consisting of diced pork, candied winter melon and spices and wrapped in the same reed leaves 😋....yums
those blue pea flowers are usually associated with peranakan/nyonya 粽子 😀
I helped make it with my mom for the 1st time. It's a lot of work but man so good! 😋😋
I love these. My grandma would bring a whole bag of these every time she'd visit.
Take note this traditional food snack zongzi was originated in china during the Warring states period. This was a traditional food snack of ancient Chinese before any western countries existed.
As a kid my mom would always say in Ancient China armies kept zongzi as military rations and that they’d last forever.
So THAT’s what they’re really called! They’re also quite popular in the area of Japan where I live, but we call them “chimaki” here. So I’m happy to know the original Chinese name. Thanks for the interesting content!
learned something new today. that Zongzi is called Chimaki in Japanese
@@xygog2408 The Japanese name is a little less specific, and sometimes also encompasses a few other, similarly wrapped rice foods. (But for my family, at least, it basically refers to “zongzi”.)
My mom was born in Fujian province and hand makes a whole bunch of these every year for the Dragonboat Festival. She makes a plain sweet version meant to be dipped in white sugar with just peanuts and a savory version stuffed with stir fried pork belly, shiitake mushrooms, dried shrimp and dried scallops. She wraps it in the pyramid cone shape. It takes a lot of time and skill to wrap these. I’ve tried and it’s not easy 😅
FYI - The only step that’s different is that she adds some lye water (potassium bicarbonate) to the presoaked rice to give it a golden color and chewier texture.
I love these. I specifically remember a sweet yellow one I ate in Taiwan when I was like 4 years old. I don't know what it's called but I always remember the taste. I could crunch the individual sugar granules.
I love zongzi 💕💕any time of the day or night. Meat fillings are my favorites
Another great video and something I discovered since I live in Thailand and I have grown to enjoy.
My favorite time of the year! My mom makes the best.
My favorite traditional snack. Tasty, healthy, full of nutrients. The only problem is with well, well,... in excretion, eating a lot of them isn't good for your intestines and hard time in excreting. The problem is with sticky rice itself. Better with more vegetables, fruits and oily foods. Lessons learned with tears. 👍
Haha I think we are not supposed to eat lots of sticky rice. Like 1 or 2 zongzi is fine but we gotta eat some other stuff (vegetables)later.
We are sorry for your ordeal. Many people do not have such problem. Thank you for sharing your experience. You need to see a gastroenterologist regularly and perhaps have a thorough colonoscopy every 6 months to ensure you have no tumor in your intestines. Good Health!
my mom makes salty and sweet version. It's toisanese style. Outside of that it's lor mai gai. The dim sum which is also toisanese. LOLs.
Awesome Dragon Boat Festival and Zongzi
definitely the double yolk one for me
I really wanna try one!!!
this is so amazing!!!! I love zongzi but dont know the process well
I wonder if the Qu Yuan story also being told by other country’s chinese family?
Stupid question- is lor Mai gei considered a type of zongzi?
Pretty sure it’s just a savory variation of zongzi from Southern China. The ones I’ve seen are served for dim sum and wrapped and steamed in lotus leaves.
Luo Mai Gai is sweet/ sticky rice. At least in our dialect. And it's use to make joong or as they call it in mandarin zongzi
Zongzi sounds like it could be a full meal.
I prefer sweet ones, with the red beans.
i am Shanghainese.
Legend said they throw into river to prevent the fish eat his body.
please do a how to video
Watch Mandy's RUclips Channel: souped up recipes - she's excellent. 💜
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