Yuanhuan Ding Meat Zongzi and Vegetable Zongzi Introduction
The rice dumplings wrapped in taro leaves have a light fragrance and are very flavorful. However, when it comes to meat dumplings, bamboo leaves are the better choice for taste. Huang Dongyuan pointed out that in southern Taiwan, bamboo leaves are usually used as the outer wrapping, and the quality of the bamboo leaves will affect the aroma of the dumplings, which is also a key factor in whether the dumplings will be of consistent quality. The traditional southern rice dumpling method involves parboiling the raw glutinous rice. The fillings, which typically include salted egg yolk, pork, and mushrooms, are sautéed, then wrapped in glutinous rice and steamed. The key is that the rice must be fully cooked and have a slight elasticity when eaten, and the fillings should retain their original flavor—juicy and not dry. This is why the rice dumplings at Yuanhuan Ding are so delicious.
