Gutian Zongzi

Gutian Zongzi

　　When the Dragon Boat Festival arrives, every household in Gutian makes zongzi. Gutian zongzi are well-shaped, neither too big nor too small, both attractive and delicious. The zongzi come in sweet, red bean paste, and meat varieties. The sweet and red bean paste zongzi are pleasantly sweet without being cloying, offering an excellent texture. The meat zongzi are filled with Gutian mushrooms, where the flavors of meat and mushrooms blend perfectly—each bite leaves a lingering aroma, making them extremely delicious.

　　 The method of making Gutian zongzi is also very particular. Fresh bamboo leaves are bought early, washed leaf by leaf, and stacked with the smooth side up. The glutinous rice used for the zongzi should be soaked for half a day in advance. Common fillings include peanuts, red bean paste, and lean pork. When wrapping, remember to shake evenly and tie tightly. Also, make sure the bottom corners of the zongzi are properly folded to prevent rice from leaking out. Cooking the zongzi also involves some know-how: first, the water must fully cover the zongzi to avoid the rice on the surface turning into gummy, undercooked centers; second, meat zongzi taste best when the fat has completely melted. Typical cooking times are as follows: for a pressure cooker, after steam begins to release, simmer over low heat for 1 to 1.5 hours. If using a regular pot, bring to a boil, then reduce to low heat, cover, and simmer for 2–2.5 hours.