Zongzi

What is Zongzi?

Zongzi are bundles of sticky rice, stuffed with fillings and wrapped in leaves, usually bamboo or reed. The parcels can be shaped like cones, pyramids, or rectangles, depending on the region. The rice is glutinous, making the texture chewy and dense. Fillings vary widely: in the north, sweet red bean paste or jujube is common, while southern versions often include pork belly, salted egg yolk, mushrooms, or chestnuts. The leaf wrapping gives the rice a subtle earthy aroma. Zongzi are cooked by steaming or boiling until the rice is soft and the flavours have melded.

Where does Zongzi come from?

The custom of eating zongzi is closely tied to the Dragon Boat Festival in China. According to legend, people threw rice parcels into the river to honour Qu Yuan, a poet who drowned himself in protest during the Warring States period. Written records show zongzi being eaten at this festival as early as the Han dynasty. Over centuries, the shape, fillings, and wrapping materials have changed, with regional styles developing across China and spreading to neighbouring countries. The association with Qu Yuan and the festival became widespread by the 6th century.

How is Zongzi made?

To make zongzi, glutinous rice is soaked or lightly cooked, then layered with fillings such as pork, beans, or egg. The mixture is wrapped tightly in leaves, often bamboo or reed, and tied with string. The parcels are then steamed or boiled for several hours, allowing the rice to absorb the flavours of the filling and the leaves. Wrapping zongzi is a skill, often learned in families and passed down through generations.

How and when is Zongzi eaten?

Zongzi are most often eaten during the Dragon Boat Festival, but they are also enjoyed year-round as a snack or meal. They are usually served hot, straight from the steamer or pot. In some families, making zongzi is a group activity, with everyone helping to wrap and tie the parcels. Zongzi can be eaten on their own or with a little sugar or syrup if sweet, or soy sauce if savoury. They are often exchanged as gifts among friends and relatives during festival time.

Kinds of Zongzi

There are many regional styles of zongzi. In northern China, sweet fillings like red bean paste or jujube are popular, while southern varieties tend to be savoury, with pork, salted egg, and mushrooms. Some versions use lotus, banana, or other leaves for wrapping, each lending a different scent. In Southeast Asia, local adaptations include names like bakcang and machang, and fillings may feature local ingredients. Special types, such as jianshui zong, use alkaline water for a yellow colour and a distinctive taste.

What Zongzi means

Zongzi are a symbol of the Dragon Boat Festival, celebrated with dragon boat races and family gatherings. The food is linked to stories of loyalty and remembrance, especially the tale of Qu Yuan. Making and sharing zongzi is seen as a way to honour tradition and family ties. In some regions, zongzi are given to students before exams as a good luck gesture. The dish has also become a marker of Chinese identity in overseas communities.

When Zongzi is on the table

Questions people ask about Zongzi

Good reading and sources

• The Legends Behind the Dragon Boat FestivalSmithsonian Magazine, Article
• Dragon Boat Festival sticky rice dumpling types across China and East AsiaSouth China Morning Post, Article

• Zongzi on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data