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Recipe of the popular Zongzi

Posted on03/21/2021 by

The Zong or Zongzi, is a very typical dish in traditional Chinese cuisine based on glutinous rice with different fillings and rolled with bamboo leaves. It is a dish that has become quite widespread, so much so that in other places such as Thailand, Cambodia or Vietnam they also have some variant.

From the traditional point of view, this dish is served during the Dragon Boat Festival, a festival held approximately during the first half of June. During this festival, an attempt is made to honor the figure of Qu Yuan. This man was a famous Chinese poet who lived during the Warring States. He tried to protect his king from the advances of Qin's men, however a general managed to grab him and throw him into the river. According to legend, the inhabitants of the place threw rice fillings so that the fish did not end up eating the body of the poet. Another version assures that the rice sought to calm the dragon that inhabited those waters. Be that as it may, this traditional dish is eaten every year during this feast to commemorate this brave man.
We cannot deny that it is a complex recipe, because although at first glance it seems to have no complications, the truth is that rolling is a technique that is passed from generation to generation. But you can still try to make them at home.


  • Round glutinous rice: 1.5 kg - 2kg.How to prepare Zongzi
  • Dried bamboo leaves: 50 leaves.
  • Mini stuffed shitake mushrooms.
  • Braised Bondiola: 1 kg.
  • Soy sauce: 50 ml.
  • Sunflower oil: 30 ml.
  • Peanuts with skin: 300 g.
  • Matambre thread.


  1. To make this dish we will take 3 days. For 48-72 hours we will have to soak the bamboo leaves.
  2. The second day we will proceed to cook the braised bondiola, letting it rest in a refrigerator for about 24 hours. It is essential that the meat is completely tender.
    We must also wash the rice with plenty of water and soak it for 24 hours as well. Also, both peanuts and shitake mushrooms should be soaked for the same amount of time.
  3. On the third day we will proceed to wash the bamboo leaves well and drain them properly. We will also drain the mushrooms and the rest of the food.
  4. Sauté the rice with a little oil and soy sauce and add a little salt to taste.
  5. We must cut the threads with a length of about 60 cm- 100 cm.
  6. We will use 2 bamboo leaves to form a cone with them, we will fill them with rice, meat, mushrooms and rice and close it.Then we try to put together a tamale with 4 angles and we tie it with the thread.
  7. After this, we must cook them in water or steam for approximately 1 hour or 1 hour and a half.
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