Zhulaoda Zongzi

Zhulaoda Zongzi

　　　　Product Name: Zhulaoda Zongzi

　　　　Place of Origin: Huzhou City, Zhejiang Province

　　　　Product Category: Loose zongzi, vacuum-packed zongzi, frozen zongzi. Varieties include traditional fresh meat zongzi, red bean paste zongzi, salted egg yolk and fresh meat zongzi, chestnut and fresh meat zongzi, mushroom and fresh meat zongzi, as well as spare ribs zongzi, date-filled zongzi, chicken wing zongzi, red bean zongzi, and various other premium zongzi.

　　　　Product Features: Fragrant aroma, tender meat, glossy and oily.

　　　　Product Composition: Rich in nutrients such as protein, fat, carbohydrates, fiber, and starch.

　　　　Product Benefits: Appetizing, sweet and warm in nature, helps invigorate the middle energizer, tonify qi, nourish blood, and calm the spirit.

　　　　Product Introduction: The most famous varieties of Zhulaoda Zongzi are the sweet red bean paste zongzi and savory meat zongzi. The sweet zongzi features specially made rose-flavored red bean paste that is dark, glossy, sweet, and sticky. The savory zongzi uses finely sliced leg meat layered throughout the zongzi, with filling at both ends, offering a rich and aromatic flavor. These zongzi can be stored for a week in summer without spoiling and remain good for half a month in winter. The widespread popularity of Zhulaoda Zongzi is largely due to its meticulous preparation: first, the selection of ingredients is exceptionally careful. The glutinous rice used must be “uniformly excellent,” with each grain full, plump, and sturdy. The red beans used for the red bean paste must be the “Dahongpao” variety, and pork lard comes from high-quality fatback. For savory zongzi, prime cuts of leg meat are used, carefully trimmed into lean and fatty portions. The bamboo leaves are fragrant, high-quality, summer-harvested leaves from Huizhou. Second, the craftsmanship is highly skilled. The wrapping process ensures neither too tight nor too loose pressure, resulting in a zongzi with tightly sealed corners, an upright and slender shape, and an attractive knot. Cooking involves precise heat control—starting with high heat, then medium, and alternating between boiling and simmering. Third, the zongzi offer a perfect balance of color, aroma, and taste. Color: the sweet zongzi has white, soft rice with glossy, jet-black red bean paste inside; the savory zongzi is golden-brown with tender, shiny, oily meat. Aroma: besides the natural blend of ingredients, there’s also a hint of rose fragrance, mainly from the homemade rose essence infused in the red bean paste. Taste: both the filling and glutinous rice follow scientific recipes, resulting in delicious and satisfying flavors. Fourth, strict hygiene standards are maintained with multiple disinfection steps. For example, handling the zongzi follows the “three dos and three don’ts,” and utensils are regularly sterilized with sunlight. Fifth, the offerings are seasonally appropriate and feature a diverse range of varieties.

　　　　Product History: Zhulaoda Zongzi has a history of nearly a century. Its creator, Zhu Guangchao, nicknamed “Laoda” (The Boss), was an expert in tea snacks. In 1910, he opened a shop named “Zhulaoda” in front of Huzhou Prefecture Temple, primarily selling zongzi along with tea snacks. After two generations of dedicated management and continuous improvements to the zongzi, what was once an ordinary folk food evolved into a refined tea snack and gift item, becoming a traditional specialty of Huzhou. In 1927, at the National West Lake Expo held in Hangzhou, “Zhulaoda Zongzi” was exhibited as a renowned product of Huzhou and won an award for high-quality local produce, gaining widespread fame. For nearly a century, it has been widely known across southeastern coastal areas, especially in Jiangsu and Zhejiang. In 1984, Zhulaoda Zongzi participated in an exhibition and sales event in Shanghai organized by Zhejiang Province, receiving acclaim from all sectors, with sales growing year after year and demand often outstripping supply.