Hengxian Big Zongzi

Hengxian Big Zongzi

　　Hengxian Big Zongzi is one of the main foods that people in Hengxian, Guangxi enjoy during the Spring Festival. There is a saying in Hengxian: “No zongzi, no New Year.” Known across Guangxi for its large size, rich filling, shiny appearance, and delicious taste, it has won the gold award twice at the Southeast Asia International Tourism Food Festival and is one of Guangxi’s most famous traditional delicacies.

　　As a local specialty, Hengxian Big Zongzi enjoys widespread fame. In recent years, travelers and merchants have come specifically for it, creating a supply shortage. It usually goes on sale around the eighth lunar month and often sells out during the Spring Festival. Key premium products include the "Hengzhou Brand" big zongzi produced by Hengxian Jinmei Food Company and the "Sticky & Fragrant" brand from Hengxian Kangsheng Food Company.

　　Ingredients for premium big zongzi: glutinous rice, pork, mung beans, and refined salt.

　　Those who have been to Hengxian all know about the local “Three Bigs”: big zongzi, big-headed cabbage, and big sweet potatoes, among which big zongzi is the most famous, ranking first among the “Three Bigs.” Hengxian Big Zongzi is large, plump, and delicious — a distinctive festive food for the New Year and for giving as gifts.

　　Big zongzi is meticulously made with high-quality glutinous rice, mung beans, and pork. Typically, each zongzi includes: 500 grams of glutinous rice, 250 grams of mung beans, and 250 grams of zongzi filling meat.

　　The zongzi filling meat is made by marinating fresh pork belly. During marination, fresh fatty pork is first cut into rectangular pieces weighing about 150 grams each, then pickled for one to two days with good-quality rice wine, minced ginger and scallions, and refined salt. Traditionally, the filling is pork, but as living standards have improved, the options have diversified — pork (belly), pork ribs, chestnuts, chicken, and pig trotters are now also premium choices for the filling.

　　After washing and rinsing the glutinous rice, season it by mixing in 8 to 10 grams of refined salt per 500 grams. It's best to use wide and large zongzi leaves. First, boil the leaves in water, then clean them before using to wrap the zongzi. To wrap, lay the leaves flat, place 250 grams of glutinous rice, cleaned and peeled mung beans, and the filling meat. Then add another 250 grams of glutinous rice on top, fold the leaves into a rectangular trapezoid shape, and tie securely with string.

　　Once wrapped, the zongzi should be boiled in a large pot for seven to eight hours on the same day. When cooking, control the heat: start with high heat to bring the water to a boil, then reduce to low heat to keep the water simmering. Add water regularly to prevent burning. After three to four hours, flip the zongzi — move those at the bottom to the top and those at the top to the bottom. In Hengxian, zongzi are typically wrapped during the day and cooked at night, ready to eat the next morning. These are called “overnight-cooked zongzi.” By then, their fragrance is rich and the taste incredibly delicious — “even the immortals would jump the wall for the aroma of Hengxian big zongzi.”

　　Big zongzi can be stored at room temperature for about half a month. When eating, simply reheat until soft, or slice and pan-fry for an aromatic and satisfying treat.

　　Varieties of Hengxian Big Zongzi include: original flavor mung bean zongzi; sweet chestnut zongzi; health-focused black rice zongzi, etc. As a beloved local specialty, Hengxian Big Zongzi is famous far and wide. In recent years, travelers and merchants have come specifically for it, creating a supply shortage. It usually goes on sale around the eighth lunar month and often sells out during the Spring Festival. Key premium products include the "Hengzhou Brand" big zongzi produced by Hengxian Jinjie Food Company and the "Sticky & Fragrant" brand from Hengxian Kangsheng Food Company.