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Zongzi (tsung-tsee; Chinese: ), rouzong (Chinese: ; Peh-e-j: bah-cng), 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.[3] People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings, although the Chinese government has registered Zongzi as the formal name in global use.[4]

In Malaysia, Indonesia, Singapore, and Taiwan, zongzi is known as bakcang, bacang, or zang (from Hokkien Chinese: ; Peh-e-j: bah-chng; lit. 'meat zong', as Hokkien is commonly used among overseas Chinese). Similarly, zongzi is more popularly known as machang among Chinese Filipinos in the Philippines.

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In Mauritius, zongzi (typically called zong), is a traditional dish which continues to be eaten by the Sino-Mauritian and by the Overseas Chinese communities. It is especially eaten on the Dragon Boat Festival, a traditional festive event, to commemorate the death of Qu Yuan.[9]

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.[10] Known for his patriotism, Qu Yuan tried to counsel his king to no avail, and drowned himself in the Miluo River in 278 BC.[11][a] The Chinese people 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 Chinese: , or A New Account of the Tales of the World).,[12] And a widely observed popular cult around him did not develop until the 6th century AD, as far as can be substantiated by evidence.[13] 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.[14]

In the 6th century (Sui to early Tang dynasty), the dumpling is also being referred to as "tubular zong" (Chinese: /; pinyin: tongzong), and they were being made by being packed inside "young bamboo" tubes.[33][d] The 6th century source for this states that the dumplings were eaten on the Summer Solstice,[33] (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.[30] Datang zongzi (i.e. the zongzi eaten in Tang Imperial period) was also recorded in some classical-era Japanese literature,[30] which was heavily influenced by Tang Chinese culture.

In the Northern Song dynasty period, the "New augmentation to the Shuowen Jiezi" (Chinese: ; pinyin: Shouwen xinfu) glossed zong as rice with reed leaves wrapped around it.[e][34] Mijiian Zong (zongzi with glac fruit) was also popular in the Song dynasty.[30] 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.

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.[failed verification] Ham zongzi appeared in the Qing dynasty.[35][better source needed]

The shapes of zongzi vary,[36] 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.[citation needed] Wrapping zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event in which everyone helps out.

While traditional zongzi are wrapped in bamboo leaves,[37] the leaves of lotus,[38] reed,[39] maize, banana,[40] 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[41] and dessert-like. In the northern region of China, zongzi filled with jujubes are popular.[30]

Southern-style zongzi, however, tend to be more savoury or salty.[41] Fillings of Southern-style zongzi include ham,[30] salted duck egg, pork belly, taro, shredded pork or chicken, Chinese sausage, pork fat, and shiitake mushrooms.[42] 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. e24fc04721