Zong Ball

Zong Ball

　　　A famous snack. The Zong Ball is a traditional folk food from the Chaoshan region. It is shaped like a six-cornered ball.

　　In 1920, Zhang Qiangde and his son set up a stall near the Mazu Temple (also known as Lao Ma Gong) at the head of Shengping Road in Shantou City to sell Zong Balls. Zhang Qiangde’s son, Zhang Liangjie, rented a small shop in an alley opposite Lao Ma Gong and opened the Shunde-brand Zong Ball store. Thanks to the high quality of the Zong Balls and their prime location, business flourished, and the Shunde-brand Zong Balls gradually became the beloved Lao Ma Gong Zong Balls favored by locals in Chaoshan and overseas Chaoshan people.

　　The main ingredient, glutinous rice, must be plump and uniformly sized. During preparation, the rice is first rinsed clean, soaked in water for six hours, then drained and spread on a bamboo sieve to dry. The next day, it is stir-fried in lard until the grains become translucent, shiny, and richly aromatic. It is then set aside in a basin. The Lao Ma Gong Zong Ball contains both sweet and savory fillings. The sweet part consists of either mung bean paste (or black bean paste) and crystal filling, wrapped in pork mesentery. The savory part includes mushrooms, dried shrimp, Chinese sausage, dried fish flakes, lotus seeds, chestnuts, and cured fermented red tofu pork. The ingredients are then wrapped in bamboo leaves and salted grass, tied into a six-cornered ball shape, and boiled. When served, the bamboo leaves are unwrapped, revealing a neatly shaped, glossy, and smooth treat that is both sweet and savory. At the time, a horizontal plaque hung in the Lao Ma Gong Zong Ball store bore the bold characters “Shi Ding Zheng Zhi” (Only by tasting can you truly know). This phrase has been widely passed down in Chaoshan society.