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Encyclopedia > Zongzi
Zongzi

Download high resolution version (1024x768, 125 KB)Rice Dumpling Zongzi; Taken March 10, 2005 by Allen Timothy Chang File links The following pages link to this file: Zongzi Categories: GFDL images ...

Elongated "Northern-style" zongzi with red bean filling
Traditional Chinese:
Simplified Chinese:
Hanyu Pinyin: zòngzi
Zong
Traditional Chinese:
Simplified Chinese:

Zong, zongzi, or Chinese rice dumplings are a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. They are cooked by steaming or boiling. Laotians, Thais, Cambodians, and Vietnamese (bánh tro in Vietnamese language) also have similar traditional dishes influenced by zongzi. Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... Wade-Giles, sometimes abbreviated Wade, is a Romanization (phonetic notation and transliteration) system for the Chinese language based on Mandarin. ... Min (Chinese: ; pinyin: ; POJ: Bân hong-giân; BUC: Mìng huŏng-ngiòng) is a general term for a group of dialects of the Chinese language spoken in the southeastern Chinese province of Fujian as well as by migrants from this province in Guangdong (around Chaozhou-Swatou... Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ... Technical note: Due to technical limitations, some web browsers may not display some special characters in this article. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Traditional Chinese characters refers to one of two standard sets of printed Chinese characters. ... Simplified Chinese character (Simplified Chinese: or ; traditional Chinese: or ; pinyin: or ) is one of two standard sets of Chinese characters of the contemporary Chinese written language. ... Map of eastern China and Taiwan, showing the historic distribution of Mandarin Chinese in light brown. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ... This article is about all of the Cantonese (Yue) dialects. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... China has one of the richest culinary heritages on Earth. ... Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ... For other uses, see Bamboo (disambiguation). ...

Contents

Origins

Zongzi is traditionally eaten during the Dragon Boat Festival (Mandarin: Duanwu; Cantonese: Tuen Ng) which falls on the fifth day of the fifth moon of the Chinese calendar (approximately early- to mid-June), commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, rice dumplings were thrown into the river to prevent fish from eating the poet's body.[1] Another version states that the dumplings were given to placate a dragon that lived in the river. Dragon Boat Festival is also called Duan Wu or Tuen Ng Festival (端午节/端午節), which is a festival on the fifth day of the fifth month of the Chinese calendar. ... The Chinese calendar is a lunisolar calendar, incorporating elements of a lunar calendar with those of a solar calendar. ... Qu Yuan (Chinese: ; pinyin: ) (ca. ... Poets who wrote or write much of their poetry in the Chinese language. ... State of Chu (small seal script, 220 BC) Chu (楚) was a kingdom in what is now southern China during the Spring and Autumn period (722-481 BCE) and Warring States Period (481-212 BCE). ... Warring States redirects here. ... This article does not cite any references or sources. ... Qin, Qín or Chin (Wade-Giles) can refer to. ... Qin Dynasty in 210 BC Capital Xianyang Language(s) Chinese Government Monarchy History  - Unification of China 221 BC  - Death of Qin Shi Huangdi 210 BC  - Surrender to Liu Bang 206 BC The Qin Dynasty (Chinese: ; pinyin: ; Wade-Giles: Chin Chao) (221 BC - 206 BC) was preceded by the... Bai Qi (?-257 BC), an outstanding military leader in the state of Qin in the Warring States Period. ... Miluo River (汨罗江) is a river in Hunan province, China. ... Lament for Ying (Chinese: 哀郢, pinyin: Äi Yǐng) is a poem written by famed Chinese poet Qu Yuan ca. ... For other uses, see Fish (disambiguation). ... Japanese name Hiragana: KyÅ«jitai: Shinjitai: Korean name Hangul: Hanja: Thai name Thai: Vietnamese name Quốc ngữ: Hán tá»±: The Chinese dragon is a Chinese mythical creature, depicted as a long, scaled, snake-like creature with four claws. ...


Description

Unwrapped zongzi
Unwrapped zongzi
Wrapped zongzi
Wrapped zongzi

The shape of zongzi range from relatively tetrahedral to cylindrical. Wrapping a zongzi neatly is a skill which is passed down through families, as are the recipes. Like tamale-making in Mexico, zongzi-making was traditionally a family event with everyone helping out, but that is less common now. Rice Dumpling/ Zòngzi Unwrapped This is the unwrapped rice dumpling. ... Rice Dumpling/ Zòngzi Unwrapped This is the unwrapped rice dumpling. ... Rice Dumpling/ Zòngzi Wrapped This is the rice dumpling in the wrapped form. ... Rice Dumpling/ Zòngzi Wrapped This is the rice dumpling in the wrapped form. ... A tetrahedron (plural: tetrahedra) is a polyhedron composed of four triangular faces, three of which meet at each vertex. ... For other uses, see Family (disambiguation). ... Tamales on a plate. ...


While traditional Chinese zongzi are wrapped in bamboo leaves, the leaves of lotus, maize, banana, canna, shell ginger or pandan leaves are sometimes used as substitutes in other cultures. Each kind of leaf imparts its own unique smell and flavour to the rice. Binomial name Gaertn. ... This article is about the maize plant. ... This article or section does not cite its references or sources. ... Species 19 classified species, see list below Canna (or Canna lily, although not a true lily) is a genus of nineteen species of flowering plants, the only genus in the family Cannaceae. ... Binomial name (Pers. ... Species See text Pandanus is a large genus of between 600-700 species of tree- or shrub-like flowering plants in the family Pandanaceae. ...


The fillings used for zongzi vary from region to region, but the rice used is always glutinous rice (also called sticky or sweet rice). Depending on the region, the rice may be lightly precooked by stir-frying or soaked before using. Fillings may be sweet, with: For other uses, see Rice (disambiguation). ... Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ...


Ingredients

Or savoury with fillings such as: Binomial name (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Japanese name Kanji: Korean name Hangul: Hanja: Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. ... Binomial name (L.) H. Karst. ...

Red bean paste zongzi take a particularly long time to prepare. The red beans used for the filling must be simmered until soft, drained, skinned, and mashed into a paste that is stir-fried with sugar. Japanese name Kanji: Kana: Vietnamese name Vietnamese: Char siu ( or correctly spelled Cha Shao, also cha siu and char siew), otherwise known as barbecued pork, is a popular way to prepare pork in Cantonese cuisine. ... A barbecue on a trailer at a block party in Kansas City. ... Photograph of a half used package of lahp chéung with nutrition and ingredients clearly visible. ... Binomial name (Berk. ... Salted duck eggs or salted eggs (鹹鴨蛋, xían yā dàn) is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. ... Species Castanea alnifolia - Bush Chinkapin* Castanea crenata - Japanese Chestnut Castanea dentata - American Chestnut Castanea henryi - Henrys Chestnut Castanea mollissima - Chinese Chestnut Castanea ozarkensis - Ozark Chinkapin Castanea pumila - Allegheny Chinkapin Castanea sativa - Sweet Chestnut Castanea seguinii - Seguins Chestnut * treated as a synonym of by many authors Chestnut is a... This article is about the legume. ... Green bean plant Green beans are the immature pods of any kind of bean when eaten immature as a vegetable. ... Dried shrimp are shrimp that have been sun dried and shrunk to a thumbnail size. ... Red-cooked pork belly served with thickened braising sauce Red cooking is an English umbrella term used to describe two slow braising Chinese cooking techniques: hóng shāo (Traditional Chinese: 紅燒) or lǔ (Traditional Chinese: 滷; pinyin: lǔ). While the former can be done in less than 20 minutes and usually... Japanese name Kanji: Korean name Hangul: Hanja: Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. ... Binomial name (Willd. ...


Zongzi need to be steamed or boiled for several hours depending on how the rice is treated prior to filling. Once cooked, the zongzi can easily be frozen for later consumption. Frozen zongzi are available for sale in many Chinese markets. To meet Wikipedias quality standards, this article or section may require cleanup. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ...

No filling Jianshui zong
No filling Jianshui zong

Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ...

Variations

  • Pseudo-zongzi ( jia zong): Instead of glutinous rice, mochi-like balls of glutinous rice flour (so no individual grains of rice are discernible) are used to "contain" the filling of the zong. These zong are typically smaller than most zongzi and much more sticky. This is how the Hakka traditionally make their zongzi [2].
  • Jianshui zong (): The glutinous rice is treated with lye water (aqueous calcium hydroxide), which gives them a distinctive yellow colour. Jianshui zong are typically filled with sweet fillings, although some are unfilled. This is the variation that usually contain no filling and are often eaten with sugar or light syrup.
  • Nonya zong (娘惹): A specialty of Peranakan cuisine. The zong are made in similar style with similar fillings as Southern zong, however the wrapping used are pandan leaves.

Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese ) is the Japanese variant of Chinese rice cake, which, like its Chinese origin, is made of glutinous rice, pounded into paste and molded into shape; however, unlike the Chinese variety, it is molded... For other uses, see Hakka (disambiguation). ... Lye is a caustic solution used for glass and soap making. ... It has been suggested that Portlandite be merged into this article or section. ... This article is about sugar as food and as an important and widely-traded commodity. ... In cooking, a syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals. ... Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ...

Miscellaneous

  • Due to their prolonged cooking times, doneness is a constant issue with cooking zong. An old superstition says that rice dumplings will not cook properly if a pregnant woman enters the kitchen while they are being steamed.
  • In 2005, the earliest zongzi ever found in China was discovered in a 700 year old tomb in Dean County, Jiangxi Province.[2]
  • Chinese authorities issued zongzi health warnings for the 2006 Dragon Boat Festival due to copper compounds being used to enhance the color of the leaves used for wrapping in some factories.[3][4]

For other uses, see Superstition (disambiguation). ... Year 2005 (MMV) was a common year starting on Saturday (link displays full calendar) of the Gregorian calendar. ... Dean County is a county under Jiujiang City in Jiangxi Province, China. ...   (Chinese: ; pinyin: ; Wade-Giles: Chiang-hsi; Postal map spelling: Kiangsi) is a southern province of the Peoples Republic of China, spanning from the banks of the Yangtze River in the north into hillier areas in the south. ... Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ... For other uses, see Copper (disambiguation). ... Look up chemical compound in Wiktionary, the free dictionary. ...

See also

Lotus leaf wrap, also called chicken with glutinous rice, or lo mai gai, is a kind of southern Chinese food. ... Lo mai gai (literally glutinous rice chicken), also called steamed chicken in lotus leaf wrap, or glutinous rice in lotus leaf wrap, is a kind of southern Chinese food. ... Banh Chung wrapped in banana leaf Bánh chưng is a Vietnamese food consisting of glutinous rice in a square shape wrapped in banana leaves and stuffed with mung beans, fatty pork, and black pepper. ... Bánh tét is a Vietnamese cake made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a meat or vegetarian filling (such as mung beans), then steamed. ... Tamales on a plate. ... Pamonha is a traditional Brazilian food. ... Pasteles, pronounced Pas-TEL-les, is a traditional Puerto Rican dish similar to a tamale. ... In Venezuelan cuisine, an hallaca (alt. ...

References

  1. ^ The origin of zongzi
  2. ^ Oldest traditional food found in 700-year-old tomb in E. China
  3. ^ Warning issued over toxic zongzi
  4. ^ China warns of poisonous Dragon Boat dumplings

External links

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  Results from FactBites:
 
Zongzi - Wikipedia, the free encyclopedia (576 words)
The zongzi or rice dumpling (Chinese: 粽子 or 糭子; Pinyin: zòngzi; Wade-Giles: tsung-tzu) is a traditional Chinese food, to which the Mesoamerican tamal is similar.
In 2005, the earliest zongzi ever found in China was discovered in a 700 year old tomb in De'an County, Jiangxi Province.
Chinese authorities issued zongzi health warnings for the 2006 Dragon Boat Festival due to copper compounds being used to enhance the color of the leaves used for wrapping in some factories.
Chinese festival:the dragon boat festival (498 words)
The taste of Zongzi, a pyramid-shaped dumpling made of glutinous rice and wrapped in bamboo or reed leaves to give it a special flavor, varies greatly across China.
Zongzi is often made of rice mixed with dates in Northern China, because dates are abundant in the area.
In Sichuan Province, Zongzi is usually served with a sugar dressing.
  More results at FactBites »

 
 

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