Tianwang Zongzi

Tianwang Zongzi

　　Tianwang Zongzi

　　Tianwang Village is located near the Tonglin (Tianwang) Site, a national key cultural relic protection unit, and close to the Wu River.

　　The water of the Wu River is clear, sweet, and rich in fish and shrimp. The reeds produced here have a unique fragrance, with large, long, thick, and tough leaves—perfect for wrapping zongzi. On the fifth day of the fifth lunar month, the Dragon Boat Festival, villagers from nearby villages all use reeds from the Wu River to wrap their zongzi. Among them, the zongzi from Tianwang Village, made mainly with glutinous rice, red dates, and peanuts, are especially famous for their fragrant and sweet taste.

　　Tianwang Zongzi has no trouble finding buyers—even supermarkets place orders specifically for them. As a result, they are made year-round, not just during the Dragon Boat Festival.

　　Great care is taken in every step of making Tianwang Zongzi, from picking and storing the reed leaves to soaking them. Every autumn, the reed leaves are harvested, dried, and preserved. When making the zongzi, the leaves are first soaked, then glutinous rice, dates, and other ingredients are carefully arranged on the leaves and wrapped with precision. Cooking the zongzi also requires careful control of heat—getting the timing right ensures delicious results.