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Author Topic: Zongzi  (Read 2388 times)

jorgeanna

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Zongzi
« on: November 16, 2009, 11:49:29 PM »



Zongzi (also known as rice dumpling) is traditionally eaten during the Dragon Boat Festival (Mandarin: Duanwu; Cantonese: Tuen Ng) which falls on the fifth day of the fifth month of the Chinese calendar (approximately early to mid-June), commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body.  Another version states that zongzi were given to placate a dragon that lived in the river.

Description
The shape of zongzi range from being relatively tetrahedral in southern Chinese cultures to more cylindrical in northern Chinese cultures. Wrapping a zongzi neatly is a skill which is passed down through families, as are the recipes. Like tamale-making in Mexico and Pamonha-making in Brazil, making zongzi was traditionally a family event with everyone helping out.

While traditional Chinese zongzi are wrapped in bamboo leaves, the leaves of lotus, maize, banana, canna, shell ginger or pandan leaves are sometimes used as substitutes in other countries. Each kind of leaf imparts its own unique smell and flavor to the rice.

The fillings used for zongzi vary from region to region, but the rice used is always glutinous rice (also called sticky or sweet rice). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using.

Zongzi need to be steamed or boiled for several hours depending on how the rice is made prior to adding the fillings. Once cooked, the zongzi can easily be frozen for later consumption. Frozen zongzi are available for sale in many Chinese markets.




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hubag bohol

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Re: Zongzi
« Reply #1 on: November 17, 2009, 02:38:17 AM »
Ann, di ba ang Fujian style zongzi maoy tetrahedral?
...than to speak out and remove all doubt." - Abraham Lincoln

AsPo

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Re: Zongzi
« Reply #2 on: November 17, 2009, 03:08:37 AM »
ang gusto  nako ana kanang red bean ang laman.
"Let thy words be few"

hubag bohol

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Re: Zongzi
« Reply #3 on: November 17, 2009, 03:22:31 AM »
Makagutom man ni. Out sa ko, Cat, kay morag naay baki nga giurom sa ajong tijan. ;D
...than to speak out and remove all doubt." - Abraham Lincoln

AsPo

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Re: Zongzi
« Reply #4 on: November 17, 2009, 03:46:52 AM »
Makagutom man ni. Out sa ko, Cat, kay morag naay baki nga giurom sa ajong tijan. ;D

igawas na.kay murag nakadongog raba nga naay ga kokak
"Let thy words be few"

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Re: Zongzi
« Reply #4 on: November 17, 2009, 03:46:52 AM »

Scarb

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Re: Zongzi
« Reply #5 on: November 17, 2009, 04:39:14 AM »
morag mao man tali na gitawag ug valenciana nga recipe sa atoa?
  kadto gani ma fiesta lami na sya, pilit gani na unya naay sagol
    karne ug atay? morag mexikana style man na sha?
“Logical consequences are the scarecrows of fools and the beacons of wise men.”~Thomas Henry Huxley~

grazie7y

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Re: Zongzi
« Reply #6 on: November 17, 2009, 06:25:16 AM »



Zongzi (also known as rice dumpling) is traditionally eaten during the Dragon Boat Festival (Mandarin: Duanwu; Cantonese: Tuen Ng) which falls on the fifth day of the fifth month of the Chinese calendar (approximately early to mid-June), commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body.  Another version states that zongzi were given to placate a dragon that lived in the river.

Description
The shape of zongzi range from being relatively tetrahedral in southern Chinese cultures to more cylindrical in northern Chinese cultures. Wrapping a zongzi neatly is a skill which is passed down through families, as are the recipes. Like tamale-making in Mexico and Pamonha-making in Brazil, making zongzi was traditionally a family event with everyone helping out.

While traditional Chinese zongzi are wrapped in bamboo leaves, the leaves of lotus, maize, banana, canna, shell ginger or pandan leaves are sometimes used as substitutes in other countries. Each kind of leaf imparts its own unique smell and flavor to the rice.

The fillings used for zongzi vary from region to region, but the rice used is always glutinous rice (also called sticky or sweet rice). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using.

Zongzi need to be steamed or boiled for several hours depending on how the rice is made prior to adding the fillings. Once cooked, the zongzi can easily be frozen for later consumption. Frozen zongzi are available for sale in many Chinese markets.







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ms da binsi

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Re: Zongzi
« Reply #7 on: November 17, 2009, 09:14:33 AM »
mura lagi na sha ug puso`!
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AsPo

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Re: Zongzi
« Reply #8 on: November 17, 2009, 05:57:35 PM »
mura lagi na sha ug puso`!

mura jod MDB.kay puston man sa dahon og mura man og kawayan.kaso lang dagko pa sa kawayan ang dahon.kini lang naay palaman sa sulod.
"Let thy words be few"

jorgeanna

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Re: Zongzi
« Reply #9 on: November 17, 2009, 07:26:29 PM »
Ann, di ba ang Fujian style zongzi maoy tetrahedral?
yes
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jorgeanna

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Re: Zongzi
« Reply #10 on: November 17, 2009, 07:28:22 PM »
makagutom samot!

Ann, tigluto ka ani?

naka-0bserve lang ko unsaon pagama.. unya complicated man mao lisoran ko
a marriage can never be perfect.. but the love can be!

jorgeanna

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Re: Zongzi
« Reply #11 on: November 17, 2009, 07:30:57 PM »
its like paella ang taste sa uban nga zongzi... naay uban glutinous rice and medicinal syrup ang sagol mao murag dli tam-is ang taste mao dapat inig kaon nmo, paresan nmo og honey...
a marriage can never be perfect.. but the love can be!

Chongki

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Re: Zongzi
« Reply #12 on: November 17, 2009, 07:36:00 PM »
if im not mistaken machang/matsang ang tawag ani sa mga chinese restaurant diri....maka busog dali :)

jorgeanna

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Re: Zongzi
« Reply #13 on: November 17, 2009, 07:40:59 PM »
if im not mistaken machang/matsang ang tawag ani sa mga chinese restaurant diri....maka busog dali :)

mao ni tawag nila diri but i think mao naman siguro ni ang international name sa food
a marriage can never be perfect.. but the love can be!

 


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