Hainan Zongzi

Hainan Zongzi

　　Hainan zongzi are different from those in northern China. They are wrapped in banana leaves into a square pyramid shape, weighing about half a kilogram. The glutinous rice filling includes salted egg yolk, char siu (barbecued pork), cured meat, and braised chicken wings. When you open a hot zongzi, you're first greeted by the fresh aroma of banana leaves and glutinous rice, followed by

　　Hainan Zongzi

　　the rich fragrance of meat and eggs. With a perfect balance of strong and mild flavors, and a mix of meaty and vegetarian elements, Hainan zongzi are sure to whet anyone’s appetite. Among Hainan zongzi, the most famous varieties come from Ding’an, Ledong Luoji zongzi, and Chengmai Ruixi zongzi.

　　Table of Contents

　　• Making Method

　　Making Method

　　Visually distinct from zongzi in other regions, typical Hainan zongzi are square pyramids made with premium, polished glutinous rice. Their fillings often include diced pork trotter, lean pork with some fat, salted egg yolk, shrimp, ham char siu, and braised chicken wings, all mixed with cooking wine, dried shrimp, fine salt, soy sauce, ginger juice, minced garlic, five-spice powder, shiitake mushrooms, goji berries, pepper, orange juice, and monosodium glutamate. These ingredients are marinated together to create zongzi that are soft, fragrant, flavorful, generously stuffed, and not greasy—leaving a truly unforgettable aftertaste.

　　The making of Ding’an zongzi involves rather complex procedures, each meticulously followed without the slightest carelessness. First, each bamboo leaf is soaked for two days, boiled thoroughly, and then air-dried before being individually wiped clean. An iron bucket is washed and used to soak the glutinous rice for half a day until softened. The rice is then rinsed in a bamboo tray and drained, and seasoned evenly with a small amount of fine salt. The pre-seasoned meat filling has already turned a golden brown hue, while the plate of salted egg yolks is round, plump, and shiny orange-red.

　　　　When wrapping the zongzi, three or four bamboo leaves are spread out, a thin layer of rice is placed down, followed by a layer of meat filling. This layering is repeated three or four times, with the salted egg yolk placed in the center. The bamboo leaves are then folded and wrapped by hand to seal the opening, with excess leaf trimmed and folded neatly along the zongzi’s contour. The zongzi is tightly bound in the middle with thin hemp twine to form a compact pyramid. Tying the string requires skill—too loose and the filling may leak, too tight and the zongzi becomes misshapen and unattractive. Cooking the zongzi also demands careful control of heat. With a fierce fire blazing under the pot, the boiling water releases an intoxicating aroma of bamboo leaves and glutinous rice that wafts through the surroundings. The length of the cooking time determines the richness and depth of flavor. Keeping the fire going for over ten hours, continuously adding firewood and water, is what gives the zongzi their full-bodied taste. Ding’an zongzi not only meet the needs of local households but also serve as popular gifts for social occasions. Renowned across Taiwan for their exceptional taste and premium filling, Ding’an zongzi have become increasingly favored by people in Hainan. As the Dragon Boat Festival approaches each year, orders flood in, and food lovers flock to them, drawn by their legendary reputation and irresistible aroma.