Zongzi
Zongzi both ready to eat (left) and still wrapped in a bamboo leaf (right) | |
| Alternative names | bakcang, bacang, machang, zang, nom asom, pya htote, chimaki |
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| Type | Rice cake |
| Place of origin | China |
| Region or state | Chinese-speaking areas East Asia |
| Main ingredients | Glutinous rice stuffed with various fillings and wrapped in bamboo or reed leaves |
| Variations | Lotus leaf wrap |
| Similar dishes | Mont phet htok |
| Zongzi | |||||||||||
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| Chinese | 粽子 | ||||||||||
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| Cantonese name | |||||||||||
| Chinese | 糉 | ||||||||||
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| Southern Min name | |||||||||||
| Traditional Chinese | 肉粽 | ||||||||||
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| Eastern Min name | |||||||||||
| Chinese | 粽 | ||||||||||
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Zongzi (Chinese: 粽子; pinyin: zòngzi) or simply zong (Chinese: 粽; pinyin: zòng; Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling.