Word matters

Source:Global Times Published: 2018/6/14 17:18:41

Illustration: Peter C. Espina/GT


 


"This is mainly a meat-stuffed zongzi, but the stuffing has been salted by some Sichuan-style seasonings. Combining the spicy taste with the sticky rice creates a very special taste."

So said a staff member at the food company Beijing Dao Xiang Cun. While salty meat, sweet red beans and dates are the most common stuffing for zongzi, a traditional Chinese sticky rice dumpling which is served during the Dragon Boat Festival, this year has seen many food companies and restaurants coming up with creative new stuffings. A restaurant in Beijing also made two of their recommended dishes, Kung Pow Chicken and Yuxiang Rousi (fish flavored pork) into a stuffing. "They taste good. We offer 500 of them each day and we will be sold out by around 3 or 4 pm," said the restaurant manager surnamed Hou. Besides that, a few popular snacks such as latiao (spicy strip) and crawfish have also been made into zongzi stuffing. Yet, all of these "new" stuffings are more of a trial for the market and traditional ones are still the best sellers. (Source: The Mirror)

Posted in: TWOCENTS-OPINION

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