Miao Five-Color Zongzi

Miao Five-Color Zongzi

　　The Miao Five-Color Zongzi is as renowned as the Three-Color Rice among Miao ethnic cuisine. Its preparation method and craftsmanship are similar, both using the leaf juices of wild plants to provide natural pigments, resulting in five colors: red, yellow, blue, black, and white.

　　According to folklore, long ago, the ancestors of the Miao people lived in the Yellow River basin. Due to the cruel oppression and exploitation by the Miao chieftains, the five brothers could no longer endure and fled. During their escape, they agreed to meet on the third day of the third lunar month at Wuzhi Mountain on Hainan Island. After enduring countless hardships—crossing the sea, climbing mountains, and wading through rivers—the five brothers arrived at Wuzhi Mountain right on time. Overjoyed, they lit a bonfire to make Five-Color Zongzi to celebrate their reunion. From then on, they settled and thrived on Hainan Island. The five brothers took on five different surnames, which is why the Miao people on Hainan Island today only have the surnames Li, Deng, Jin, Jiang, and Ma. To this day, every year on the third day of the third lunar month, Miao families make Five-Color Zongzi to honor their ancestors and celebrate family unity. Thus, the Five-Color Zongzi has become a symbol of family togetherness and good fortune for the Miao people on Hainan Island.

　　The method of making Five-Color Zongzi is simple. First, glutinous rice is stir-fried with lard or peanut oil until it emits a fragrant aroma, then it is divided and placed into five separate containers. Next, the rice is dyed with the leaf juices of wild plants to achieve the five colors: red, yellow, blue, black, and white. Preserved game meat—such as wild boar, venison, or deer meat—or poultry meat is then added. The rice is wrapped in leaves or banana leaves, with each color placed in a separate wrap, and then tied with hemp twine. The zongzi are cylindrical in shape, and their size can vary. When boiling the zongzi, the water should fully submerge them. If cooking in multiple pots, each pot must contain zongzi of all five colors to symbolize good luck. After about two hours of boiling, when the zongzi emit a rich, fragrant aroma, they are ready to be served.

　　Five-Color Zongzi can be eaten either hot or cold. Freshly steamed zongzi exude an overwhelming fragrance that teases the appetite. Unwrapping the leaves and taking a bite reveals a soft, sticky texture that melts on the tongue, filling the mouth with a refreshing aroma that stimulates the appetite. Cold zongzi gradually harden and offer a more mellow flavor when savored slowly, leaving a lingering aftertaste that stays in the mouth long after the last bite.