Zongzi
Zongzi (; ) or simply zong (Cantonese Jyutping: "zung2") is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species "Indocalamus tessellatus"), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings. Names. As it diffused to other regions of Asia over many centuries, "zongzi" became known by various names in different languages and cultures, including "pya htote" in Burmese-speaking areas (such as Myanmar), "nom chang" in  Cambodia, "machang" in Philippines, "bachang" in Indonesia, "khanom chang" in Laos, and "ba-chang" in Thailand. Vietnamese cuisine also has a variation on this dish known as "bánh ú tro" or "bánh tro". In Malaysia, Indonesia, Singapore, and Taiwan, "zongzi" is known as "bakcang", "bacang", or "zang" (from Hokkien , as Hokkien is commonly used among overseas Chinese). Similarly, "zongzi" is more popularly known as "machang" among Chinese Filipinos in the Philippines. Japanese cuisine has leaf-wrapped glutinous rice flour dumplings called "chimaki". They may be tetrahedral, square, rectangular, or long narrow conical in shape. In some areas of the United  States, particularly California and Texas, "zongzi" are often known as "Chinese tamales". In Mauritius, "zongzi" (typically called "zong"), is a traditional dish which continues to be eaten by the Sino-Mauritian and by the Overseas Chinese community. It is especially eaten on the Dragon Boat Festival, a traditional festive event, to commemorate the death of Qu Yuan. Popular origin myths. What has become established popular belief amongst the Chinese is that "zongzi" has since the days of yore been a food-offering to commemorate the death of Qu Yuan, a famous poet from the kingdom of Chu who lived during  the Warring States period. Known for his patriotism, Qu Yuan tried to counsel his king to no avail, and drowned himself in the Miluo River in 278 BC. The kind-hearted Chinese people in the same era as Qu Yuan were grateful for Qu Yuan's talent and loyalty to serve the country. They cast rice dumplings into the Miluo River on the day when Qu Yuan was thrown into the river every year, hoping that the fish in the river would eat the rice dumplings without harming Qu Yuan's body. Qu Yuan died in 278 BC, but the  earliest known documented association between him and the "zong" dumplings occurs much later, in the mid 5th century ("Shishuo Xinyu" , or "A New Account of the Tales of the World")., And a widely observed popular cult around him did not develop until the 6th century AD, as far as can be substantiated by evidence. But by the 6th century, sources attest to the offering of "zongzi" on the Double Fifth Festival (5th day of the 5th month of the lunar calendar) being connected with the figure of Qu Yuan. As for the origin myth, a fable recounts that the people  commemorated the drowning death of Qu Yuan on the Double Fifth day by casting rice stuffed in bamboo tubes; but the practice changed in the early Eastern Han dynasty (1st century AD), when the ghost of Qu Yuan appeared in a dream to a man named Ou Hui () and instructed him to seal the rice packet with chinaberry (or "Melia") leaves and bind it with colored string, to repel the dragons ("jiaolong") that would otherwise consume them. However, this fable is not attested in contemporary (Han Period) literature, and only known to be recorded centuries later in (, d. 520)'s  Xu Qixieji (). Also, Qu Yuan had (dubiously, by "folklore" or by common belief) become connected with the boat races held on the Double Fifth, datable by another 6th century source. 《荊楚歲時記》(6th c.), under the "Fifth Day of the Fifth Month" heading. Modern media has printed a version of the legend which says that the locals had rushed out in dragonboats to try retrieve his body and threw packets of rice into the river to distract the fish from eating the poet's body. History. "Zongzi" (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Doubler Fifth Festival) which falls  on the fifth day of the fifth month of the Chinese lunar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the International calendar. The practice of eating "zongzi" on the Double Fifth or Summer Solstice is concretely documented in literature from around the Late Han (2nd–3rd centuries). At the end of the Eastern Han dynasty, people made "zong", also called "jiao shu", lit. "horned/angled millet") by wrapping sticky rice with the leaves of the "Zizania latifolia" plant (, a sort of wild  rice) and boiling them in lye (grass-and-wood ash water). The name "jiao shu" may imply "ox-horn shape", or cone-shape. That the "zong" or "ziao shu" prepared in this way was eaten on the occasion of the Double Fifth (Duanwu) is documented in works as early as the "Fengsu Tongyi", 195 AD). These festive rice dumplings are also similarly described in General Zhou Chu (236–297)'s "Fengtu Ji", "Record of Local Folkways" Various sources claim that this "Fengtu Ji" contains the first documented reference regarding "zongzi", even though it dates somewhat later than the "Fengsu Tongyi". In  the Jin dynasty (, 266–420 AD), "zongzi" was officially a Dragon Boat Festival food. Anecdotally, an official called from the Jin dynasty once sent "zongzi" which used (, the fruit of "Alpinia oxyphylla" or sharp leaf galangal) as additional filling; this type of dumpling was then dubbed "yizhi zong" (, literally "dumplings to increase wisdom"). Later in the Northern and Southern dynasties, mixed "zongzi" appeared, the rice was filled with fillings such as meat, chestnuts, jujubes, red beans, and they were exchanged as gifts to relatives and friends. In the 6th century (Sui to Early Tang dynasty), the dumpling is also being referred  to as "tubular "zong"" (), and they were being made by being packed inside "young bamboo" tubes. The 6th century source for this states that the dumplings were eaten on the Summer Solstice, (instead of the Double Fifth). In the Tang dynasty, the shape of "zongzi" appeared conical and diamond-shaped, and the rice which was used to make "zongzi" was as white as jade. "Datang zongzi" (i.e. the "zongzi" eaten in Tang Imperial period) was also recorded in some classical-era Japanese literature, which was heavily influenced by Tang Chinese culture. In the Northern Song Dynasty period, the "New augmentation  to the "Shuowen Jiezi"" () glossed "zong" as rice with reed leaves wrapped around it. "Mijiian Zong" (zongzi with glacé fruit) was also popular in the Song dynasty. Also during the Song Dynasty, there were many preserved fruit "zongzi". At this time also appeared a pavilion filled with "zongzi" for advertising, which showed that eating "zongzi" in the Song dynasty had been very fashionable. In the Yuan and Ming dynasties, the wrapping material had changed from "gu" (wild rice) leaf to "ruo" (; the "Indocalamus tessellatus" bamboo) leaf, and then to reed leaves,and filled with materials like bean paste, pine nut  kernel, pork, walnut, jujube,and so on. The varieties of "zongzi" were more diverse. During the Ming and Qing dynasties, "zongzi" became auspicious food. At that time, scholars who took the imperial examinations would eat "pen "zongzi"", which was specially given to them at home, before going to the examination hall. Because it looked long and thin like a writing brush, the pronunciation of "pen "zongzi"" is similar to the Chinese word for "pass", which was for good omen. Ham "zongzi" appeared in the Qing dynasty. Until now, every year in early May of the lunar calendar, the Chinese people  will soak glutinous rice, wash the leaves and wrap up "zongzi". Description. The shapes of "zongzi" vary, and range from being approximately tetrahedral in southern China to an elongated cone in northern China. In the Chiang Kai-shek Memorial Hall in Taipei, plastic mock-ups of rectangular "zongzi" are displayed as an example of the "zongzi" eaten by Chiang Kai-shek. Wrapping "zongzi" neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event of which everyone helps out. While traditional "zongzi" are wrapped in bamboo leaves, the leaves of  lotus, reed, maize, banana, canna, shell ginger, and pandan sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique aroma and flavor to the rice. The fillings used for "zongzi" vary from region to region, but the rice used is almost always glutinous rice (also called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using. In the north, fillings are mostly red bean paste and tapioca or taro. Northern style "zongzi" tend to be sweet and dessert-like. In  the northern region of China, "zongzi" filled with jujubes are popular. Southern-style "zongzi", however, tend to be more savoury or salty. Fillings of Southern-style "zongzi" include ham, salted duck egg, pork belly, taro, shredded pork or chicken, Chinese sausage, pork fat, and shiitake mushrooms. However, as the variations of "zongzi" styles have traveled and become mixed, today one can find all kinds of them at traditional markets, and their types are not confined to which side of the Yellow River they originated from. "Zongzi" need to be steamed or boiled for several hours depending on how the rice  is prepared prior to being added, along with the fillings. With the advent of modern food processing, pre-cooked "zongzi" (usually in vacuum packs or frozen) are now available. Fillings. Sweet: Salty or savory: Either or neutral: Museum. The Jiaxing Zongzi Culture Museum in Jiaxing, China has exhibits of the cultural history and various styles of "zongzi".