Glutinous Rice Zongzi

Glutinous Rice Zongzi

　　A popular folk snack made with 1000 grams of glutinous rice, 3 grams of food-grade alkali, 500 grams of fresh polygonum leaves, and an appropriate amount of sugar. First, wash and soak the glutinous rice for half an hour, then drain and mix in the alkali. Next, boil the fresh polygonum leaves in hot water for ten minutes, trim off the stems, and pair leaves of different sizes to form a “cross.” Bundle them with string, then soak in clean water for four to five hours to remove any bitterness. Fold the polygonum leaves into triangular pockets, stuff them with glutinous rice, and shape into diamond-like forms. Secure tightly with thin hemp twine, then boil in a pot for about two hours. Once fully cooked, serve with sugar mixed in for a fragrant and delicious taste. Nowadays, there are also varieties that include ingredients such as mung beans, red beans, lotus seeds, and ham. In Changsha, zongzi are a traditional festive food during the Dragon Boat Festival in May, and eating them is also a customary way to commemorate the great patriotic poet Qu Yuan, symbolizing reverence for him. (Changsha)