Feasting on zongzi – sticky rice dumplings – is synonymous with celebrating the Dragon Boat Festival, which takes place on May 31 this year.
Not all zongzi are the same, though. Aside from the essential components of sticky glutinous rice filling and bamboo leaf wrappers, zongzi differ widely in appearance, ingredients and flavours depending on the particular region of China.
Typical ingredients include pork belly or duck, dried scallops, shiitake mushrooms and salted egg yolk. This year, Li’s zongzi feature a decadent combination of succulent pork, mung bean, abalone, mushrooms, salted egg yolk, dried scallop, lotus seed, Jinhua ham and chestnuts, seasoned with a salted chicken sauce. “Guangdong’s warm climate is suitable for growing various crops, resulting in a wide variety of fillings for local zongzi,” he explains.
Cantonese-style zongzi are usually steamed to “retain the tenderness of the fillings and stickiness of the rice” while absorbing the aroma of bamboo leaf wrappers, “giving them a unique flavour”, adds Li.
At Ming Pavilion, Hokkien-style zongzi are the stars of the show. According to head chef Jack Lam, these are typically made with dried scallops, dried shrimp, shiitake mushrooms, taro, braised pork belly and glutinous rice stir-fried with dark soy sauce.