A Revolutionary “Fish and Lamb” Meat Zongzi: HowToTrip’s Regent Taipei Introduces Lamb Filling for the First Time

▲ Regent Taipei unveils its uniquely creative “Fish and Lamb” zongzi this year. (Photo / Provided by Regent Taipei)

Tourism Center / Comprehensive Report

As the Dragon Boat Festival approaches, many hotels and restaurants have launched a wide variety of zongzi delicacies. Drawing inspiration from the “Year of the Sheep,” Regent Taipei has, for the first time, incorporated lamb into the filling, paired with fish to create a savory “Fish and Lamb” zongzi, along with a sweet longan zongzi. Each set is priced at NT$1,280 (20 pieces).

The “Fish and Lamb” zongzi is made with a base of anchovies, roasted salmon flakes, shredded pickled mustard greens, shiitake mushrooms, shrimp paste, and lemongrass, stir-fried with glutinous rice until aromatic, then enriched with tender lamb loin to enhance the umami of the seasonings. The sweet longan zongzi uses longan-soaked water to steep a mix of long-grain glutinous rice and black rice in a 3:1 ratio for one to two days, allowing the grains to fully absorb the aroma and sweetness of longan, with a small amount of crushed longan added inside the zongzi.