Jiaxing Zongzi (嘉兴粽子) boasts a long history, dating back over 2,800 years to the Spring and Autumn period. According to legend, during a rebellion in the Wu and Yue regions, the King of Wu led troops to Jiaxing to quell the uprising. Local people wrapped glutinous rice in bamboo leaves and offered it to the soldiers. This special zongzi, also known as “Rabbit-Substitute Zongzi,” has since been a traditional food, closely associated with the Dragon Boat Festival and local customs, carrying deep cultural significance.
Making Process:
The preparation of Jiaxing Zongzi involves several meticulous steps:
- Selection of Ingredients: High-quality glutinous rice and fresh pork belly are used. Bamboo leaves are chosen for wrapping to ensure the zongzi’s flavor and quality.
- Soaking Rice: The glutinous rice is soaked in water until it becomes soft and sticky, which is a crucial step for making Jiaxing Zongzi.
- Cooking Leaves: Bamboo or lotus leaves are boiled and cleaned to remove bitterness and enhance the zongzi’s aroma.
- Preparing the Filling: Pork belly is cut into chunks, marinated with seasonings, creating the distinctive Jiaxing zongzi filling.
- Wrapping: Soaked rice and marinated pork are wrapped in bamboo leaves, shaped into triangles or diamonds.
- Tying: The wrapped zongzi is secured with string to prevent rice from escaping.
- Cooking: The tied zongzi is boiled in water for several hours until thoroughly cooked.
Flavor Characteristics:
Jiaxing Zongzi is renowned for its unique shape and superior taste. Typically triangular or diamond-shaped, with a vibrant green exterior, it offers a delightful taste experience. The fillings are diverse, including pork, red bean paste, date paste, and salted egg yolk, each with its own unique flavor and characteristic. Among them, the fresh meat zongzi is a signature variety, favored for its soft, chewy texture and rich, layered aroma of rice and meat.
