Zongzi Wrapped in Lotus Leaves

Zongzi Wrapped in Lotus Leaves

　　It is said that zongzi wrapped in lotus leaves originated in Zhaoqing. The authentic version is incredibly large (especially compared to the ones we usually buy). Later, it spread to Guangzhou, where locals innovated and developed it into many new varieties: scallop zongzi, pineapple zongzi, and red bean paste zongzi.

On a cold winter day, holding a steaming-hot zongzi and peeling back its layers, you’ll be greeted by the rich aroma of glutinous rice and beans. Take a big bite, and it feels like a warm current surging through your heart. With every chew, the savory taste of pork belly and the umami of dried mushrooms create a truly heavenly delicacy—unique in texture and unforgettable in flavor.