Rice Workshop - Pomelo Leaf Sticky Rice Dumpling Introduction
The creativity of the Chinese in making zongzi (rice dumplings) knows no bounds. In addition to using bamboo leaves for wrapping, to enhance the special texture and aroma of the zongzi, there are also varieties wrapped in "cymbopogon leaves." Located in Xinzhong, "Rice Workshop" excels in this field. For many years, the owner has carefully selected high-quality "Taitung Chihshang glutinous rice" from uncontaminated water sources to be used as the ingredient for the zongzi. The filling is stir-fried with glutinous rice until half-cooked, then wrapped in cymbopogon leaves, resulting in rice grains that are fragrant, chewy, and soft after steaming. This creates a combination of color, aroma, and taste in a culinary art form that is truly worth trying. The cymbopogon leaves themselves are also a medicinal plant and bloom around the Dragon Boat Festival, which adds traditional flavor to the zongzi. The filling of the cymbopogon meat zongzi includes pork, egg yolk, shiitake mushrooms, shrimp, and peanuts, combined with the flavor of cymbopogon, making it truly appetizing. Another signature zongzi from Rice Workshop features a filling with pork, shredded shiitake mushrooms, shrimp, and preserved radish, paired with Chihshang glutinous rice, giving it an irresistible charm. The cymbopogon meat zongzi from Rice Workshop is available in limited quantities around the Dragon Boat Festival, so remember to call ahead to place your order.
