Yuanhuan Ding Meat and Vegetable Zongzi Introduction
The zongzi wrapped in pandan leaves has a subtle fragrance and rich flavor. However, for meat zongzi, it is best to use bamboo leaves to suit the taste. Huang Dongyuan pointed out that in the southern region, bamboo leaves are commonly used as the outer layer, and the quality of the zongzi leaves will affect the aroma of the zongzi. This is also a key factor in whether the zongzi will be of consistent quality. The traditional method of making southern zongzi involves cooking the raw glutinous rice beforehand. The basic fillings inside the zongzi include salted egg yolk, white meat, and shiitake mushrooms. After the ingredients are sautéed, they are wrapped with the glutinous rice in the zongzi leaves and then steamed. The secret is that the rice should be fully cooked and have a slight chewiness, while the filling should retain its original flavor, be juicy, and not dry out. This is also the reason why the zongzi from Yuánhuán Dǐng is so delicious.
