Hainan Miao Five-Colored Zongzi

Hainan Miao Five-Colored Zongzi

　　People who have tried the five-colored rice made by the Hainan Miao people all find it fragrant and delicious. However, if you get to taste the five-colored zongzi made by the Hainan Miao, it will surely leave a lasting impression

　　The method of making five-colored zongzi is simple. First, the glutinous rice is stir-fried in lard or peanut oil until it emits a fragrant aroma, then it is taken out and divided into five separate containers. Next, the juice from wild plant leaves is used—each container is dyed a different color, resulting in red, yellow, blue, black, and white. Then, cured game meat such as wild boar, venison, or deer meat, or poultry meat is added. After that, the rice is wrapped in leaves or banana leaves, with each color wrapped separately, 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, symbolizing good fortune. After about two hours of boiling, when the zongzi give off a rich, fragrant aroma, they are ready to be served.

　　There are two ways to enjoy five-colored zongzi: hot or cold. Freshly taken off the stove, the zongzi exude a strong fragrance that is simply mouthwatering. Unwrap the leaves and take a bite, and you’ll find the texture soft and sticky, sweet and refreshing on the tongue, bursting with aroma that makes you want to eat more. As for the cold zongzi, they gradually firm up, and eating them slowly gives a rich, mellow flavor that lingers long after eating—its aftertaste stays in your mouth, neither quite swallowed nor spat out.