Abalone and free-range chicken in meat zongzi—tender, chewy, and full of texture

Travel Center / Taipei Report

April is almost over, and the Dragon Boat Festival meat zongzi are quietly making their debut Up！Since each hotel's limited-edition "creative meat zongzi" must be pre-ordered every year, those eager to try unique flavors can start paying attention to zongzi promotions.

This year at Taipei’s Le Méridien Taipei, Executive Chinese Chef Hsu Wen-Kuang has elevated the widely praised abalone zongzi with a richer selection of ingredients, presenting the “Abalone Delight Zongzi” in the traditional square shape. At the same time, he launched the “Dried Scallop Braised Pork Zongzi” to satisfy nostalgic palates. For sweet zongzi, the “Red Treasure Bird’s Nest Coconut Zongzi” is a specially conceived creation by the chef, featuring Indonesia’s premium white bird’s nest—a renowned beauty enhancer—bringing an unprecedented summer twist to the traditional treat.

The plump and appealing “Abalone Delight Zongzi” is the standout of this year’s zongzi collection. It’s made by simmering Australian 15-head abalone, free-range chicken, and Jinhua ham, among other ingredients, for eight hours. The essence of the broth infuses into the abalone, resulting in a richly aromatic, sweet, and tender yet chewy taste. Chef Hsu showcases the bold stuffing style of Cantonese zongzi by carefully selecting a variety of fillings, including shiitake mushrooms, aged preserved radish, dried scallops, and salted eggs, all of which release a deep, savory flavor after steaming. Considering local preferences, Chef Hsu opts to steam the glutinous rice using a water bath method to retain its firm, satisfying bite.

The classic “Dried Scallop Braised Pork Zongzi” features the rich aroma of homemade old-school braised pork, infused into the glutinous rice, complemented by tender and juicy pork belly and the umami-packed dried scallops for an authentic traditional taste.

 
▲ Left: The “Abalone Delight Zongzi” is made with abalone, free-range chicken, and Jinhua ham, offering a chewy texture. Right: The “Dried Scallop Braised Pork Zongzi” is a traditional classic flavor. (Photo / Provided by the establishment)

The refreshing and delicious “Red Treasure Bird’s Nest Coconut Zongzi” stands out from the savory options. For the sweet zongzi, the glutinous rice is boiled and then kneaded with coconut sugar and shredded coconut while still hot. The sticky rice combines with the natural sweetness of the ingredients, while the filling includes Indonesia’s premium white bird’s nest, historically considered a delicacy of nobility—delicately pale in color with a silky smooth texture, and also a beloved nourishing beauty food. Paired with carefully selected Kaohsiung No. 9 red beans—renowned for their vibrant, plump quality and nicknamed “red treasures”—the beans are simmered in brown sugar syrup, resulting in a richly sweet and smooth flavor. After being steamed in a water bath for 30 minutes, the aroma of beans and coconut fills the air with a generous summer vibe.

For more details or to make a reservation, please call (02) 6622-5820 or visit the official website of Taipei’s Le Méridien Taipei.