Wufangzhai Zongzi

Wufangzhai Zongzi

　　　　Product Name: Wufangzhai Zongzi

　　　　Place of Origin: Jiaxing, Zhejiang Province

　　　　Product Features: Soft but not mushy, rich but not greasy, tender meat with delicious taste, perfectly balanced sweet and savory flavors

　　　　Product Components: Protein, fat, dietary fiber, etc.

　　　　Product Benefits: Known to nourish the stomach, enrich blood, promote saliva production, beautify the skin, and contribute to longevity.

　　　　Product Introduction: Dubbed the “King of Zongzi in the Jiangnan Region,” Wufangzhai Zongzi is famed for being soft but not mushy, rich but not greasy, tender meat with delicious taste, and a perfectly balanced sweet and savory flavor. These zongzi are meticulously crafted following traditional recipes, with carefully selected ingredients. Meat zongzi use premium glutinous rice, hind leg lean pork, and Huizhou sun-dried bamboo leaves, while sweet zongzi use top-grade red beans known as “Da Hong Pao.” Through multiple refined processes such as ingredient preparation, seasoning, wrapping, and steaming, the zongzi are brought to perfection. Jiaxing Wufangzhai offers dozens of varieties including meat zongzi, red bean paste, and salted egg yolk. Today, Jiaxing Wufangzhai Zongzi are beloved by travelers worldwide for their delicious taste, portability, and convenience, earning them the nickname “Eastern fast food.” The product is exported to Japan, Southeast Asia, and other regions, and has won the First National Quality Products Award.

　　　　Product History: Zongzi were anciently known as “Jiao Shu” and are said to have been invented to commemorate Qu Yuan, who drowned himself in the river — though this is just a legend. The earliest written record of zongzi can be found in the “Fengtu Ji” (Records of Local Customs) by Zhou Chu of the Jin Dynasty. The oldest zongzi with an unbroken lineage and long history is the honey-cooled zongzi from Xi’an, documented in the “Recipe” by Wei Juyuan of the Tang Dynasty. It is characterized by using only glutinous rice without any filling, which is then cooled after boiling and served thinly sliced with silk thread, drizzled with honey and osmanthus syrup — a sweet sauce made with sugar-preserved osmanthus.