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{{Short description|Traditional Chinese food}}
{{more citations needed|date=February 2013}}
{{italic title}}
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|alternate_name = ''bakcang'', ''bacang'', ''machang'', ''zang'', ''nom asom'', ''pya htote'', ''chimaki'', ''joong'', ''doong''
|country = [[China]]
|region = [[Sinophone|Chinese-speaking areas]]<br /> East Asia
|creator =
|course =
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}}
{{Infobox Chinese
| altname4 = Eastern Min name
| c4 = 粽
| buc4 = cáe̤ng / {{IPA|cdo|tsɔyŋ˨˩˨}}<ref name=ydict>ydict, [https://www.ydict.net/w/CgQyRERC 粽]</ref>
}}
'''''Zongzi''''' ({{
== Names ==
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Do NOT add Wikilinks which simply loop back to this article! First follow a proposed Wikilink to see where it leads. See [[WP:SELFRED]] for more info about this.
-->
As it diffused to other regions of Asia over many centuries, ''zongzi'' became known by various names in different languages and cultures,<ref name="ChDaily">{{cite web |title=Sweet and savory: Zongzi beyond your expectation |url=https://www.chinadaily.com.cn/a/201806/18/WS5b270ed0a310010f8f59d66b_1.html |website=China Daily |access-date=2021-10-13 |date=2018-06-18}}</ref> including ''
[[Vietnamese cuisine]] also has a variation on this dish known as ''bánh ú tro'' or ''bánh tro''.<ref>{{
In [[Malaysia]], [[Indonesia]], [[Singapore]], and [[Taiwan]], ''zongzi'' is known as ''bakcang'', ''bacang'', or ''zang'' (from [[Hokkien]] {{zh|c={{linktext|肉粽}}|poj=bah-chàng|l=meat zong}}, as Hokkien is commonly used among overseas Chinese); Straits Peranakans also know them as the derivative ''[[kuih|kueh]] chang'' in their [[Baba Malay|Malay dialect]].<ref>{{cite dictionary|title=kueh chang|dictionary=Baba Malay Dictionary: The First Comprehensive Compendium of Straits Chinese Terms and Expressions|first1=William Thian Hock|last1=Gwee|publisher=Tuttle Publishing|page=113|year=2006|ISBN=978-0-8048-3778-1}}</ref> Similarly, ''zongzi'' is more popularly known as ''machang'' among [[Chinese Filipino]]s in the [[Philippines]].
[[Japanese cuisine]] has leaf-wrapped glutinous rice flour dumplings called ''chimaki''. They may be [[tetrahedral]], square, rectangular, or long narrow conical in shape.
In some areas of the United States, particularly [[California]] and [[Texas]], ''zongzi'' are often known as
In [[Mauritius]], ''zongzi'' (typically called ''zong''), is a traditional dish which continues to be eaten by the [[Mauritians of Chinese origin|Sino-Mauritian]] and by the [[Overseas Chinese]]
==Popular origin myths==
{{
What has become established popular belief amongst the Chinese is that ''zongzi'' has since the days of yore been a food-offering to commemorate the death of [[Qu Yuan]], a famous [[Chinese poet|poet]] from the [[Chu (state)|kingdom of Chu]] who lived during the [[Warring States period]].{{sfnp|Hawkes|1985|pp=64–66}} Known for his patriotism, Qu Yuan tried to counsel his king to no avail, and drowned himself in the [[Miluo River]] in 278 BC.<ref name=zhang2018/>{{Refn|group="lower-alpha"|After composing the ''Jiu Zhang'' ("Nine Declarations") part of the ''[[Chu ci]]''; this according to [[Wang Yi (librarian)|Wang Yi]], the ancient (Han dynasty period) commentator to Qu Yuan as a poet.<ref name=zhang2018/> (More specifically, penning ''[[Lament for Ying]]'' portion of the Nine Declarations when the Qin general [[Bai Qi]] captured Yingtu, then the capital of Chu, in 278 BC{{
Qu Yuan died in 278 BC, but the earliest known documented association between him and the ''zong'' dumplings occurs much later, in the mid 5th century (
As for the origin myth, a fable recounts that the people commemorated the drowning death of Qu Yuan on the [[Double Fifth]] day by casting rice stuffed in bamboo tubes; but the practice changed in the early [[Eastern Han]] dynasty (1st century AD),<ref name=smithsonianmag2009-05-14/>{{efn|The first year of Eastern Han (Year 1 of Jianwu era,
Also, Qu Yuan had (dubiously, by "folklore" or by common belief) become connected with the boat races held on the Double Fifth, datable by another 6th century source.{{Refn|''[[Jingchu Suishiji]]''}} 《荊楚歲時記》(6th c.), under the "Fifth Day of the Fifth Month" heading.<ref name=jingchu-suishiji/> Modern media has printed a version of the legend which says that the locals had rushed out in [[dragonboat]]s to try retrieve his body and threw packets of rice into the river to distract the fish from eating the poet's body.<ref>[http://paper.sznews.com/szdaily/20050607/ca1652333.htm The origin of tsungtsu] {{webarchive |url=https://web.archive.org/web/20070515160118/http://paper.sznews.com/szdaily/20050607/ca1652333.htm |date=May 15, 2007 }}</ref>
== History ==
{{
''Zongzi'' (sticky rice dumplings) are traditionally eaten during the [[Dragon Boat Festival|Duanwu Festival]] (
The practice of eating ''zongzi'' on the Double Fifth or [[
In the [[Jin dynasty (266–420)|Jin dynasty]] ({{zh|t=晋|labels=no}},
In the 6th century ([[Sui
▲In the [[Jin dynasty (266–420)|Jin dynasty]] ({{zh|t=晋|labels=no}}, 266–420 AD), ''zongzi'' was officially a [[Dragon Boat Festival]] food.<ref name=xinhuanet/><ref name="Wei">{{Cite book|last=Wei|first=Liming|url=https://www.worldcat.org/oclc/751763923|title=Chinese festivals|date=2011|publisher=Cambridge University Press|isbn=978-0-521-18659-9|edition=Updated|location=Cambridge|pages=38–39|oclc=751763923}}</ref> Anecdotally, an official called {{illm|Lu Xun (Jin dynasty)|zh|卢循|lt=Lu Xun}} from the Jin dynasty once sent ''zongzi'' which used {{illm|yizhiren|zh|益智仁|lt=''yizhiren''}} ({{zh|益智仁}}, the [[fruit]] of ''[[Alpinia]] oxyphylla'' or sharp leaf [[galangal]]) as additional filling; this type of dumpling was then dubbed ''yizhi zong'' ({{zh|益智粽}}, literally "dumplings to increase wisdom").<ref name=xinhuanet/><ref name=dict-bencaogangmu-3/> Later in the [[Northern and Southern dynasties]], mixed ''zongzi'' appeared, the rice was filled with fillings such as meat, chestnuts, [[jujube]]s, red beans,{{Refn|Actually, "chestnut and jujube dates" ({{zh|t=栗棗}}) were already documented in the ''[[Fengsu Tongyi]]'' account of ''zong''.<ref name=gujin_tushu_jicheng-bk51-fsty/>}}<ref name="Wei"/> and they were exchanged as gifts to relatives and friends.<ref name=xinhuanet>{{Cite web|url=http://www.xinhuanet.com/local/2017-05/28/c_1121053724.htm |title=Zongzi fazhanjianshi.. |script-title=zh:粽子发展简史：古称 “角黍” 晋代加入中药材-新华网 |trans-title=Brief developmental history of the zongzi dumpling.. |website=www.xinhuanet.com}}</ref><ref name="Wei"/>
▲In the 6th century ([[Sui Dynasty|Sui]] to Early [[Tang dynasty]]), the dumpling is also being referred to as "tubular ''zong''" ({{zh|t=筒糉/筒粽|p=tongzong}}), and they were being made by being packed inside "young bamboo" tubes.{{Refn|name=jcssj-summer|''[[Jingchu Suishiji]]'' 《荊楚歲時記》(6th c.), under the "Summer Solstice" heading.<ref name=jingchu-suishiji/>}}{{Refn|group="lower-alpha"|Here following Ian Chapman who renders (''tong zong'') as "tubular ''zong''".<ref name=jingchu-suishiji/>}} The 6th century source for this states that the dumplings were eaten on the Summer Solstice,{{Refn|name=jcssj-summer}} (instead of the Double Fifth).
In the [[Tang dynasty]], the shape of ''zongzi'' appeared conical and diamond-shaped, and the rice which was used to make ''zongzi'' was as white as jade.<ref name="Wei"/> ''Datang zongzi'' (i.e. the ''zongzi'' eaten in Tang Imperial period) was also recorded in some [[classical Japan|classical-era]] [[Japanese literature]],<ref name="Wei"/> which was [[Japanese missions to Tang China|heavily influenced by Tang Chinese culture]].
In the [[Northern Song
In the [[Yuan dynasty|Yuan]] and [[Ming dynasty|Ming]] dynasties, the wrapping material had changed from ''gu'' (wild rice) leaf to ''ruo'' ({{zh|t=箬|labels=no}}; the ''[[Indocalamus tessellatus]]'' bamboo) leaf, and then to reed leaves,<ref name="Wei"/>{{dubious|date=August 2020}}<!--contradicts fact that reed leaves were recorded earlier in the Shuowen dictionary augmentation of the Sung Dynasty-->and filled with materials like [[Sweet bean paste|bean paste]], [[Pine nut|pine nut kernel]], [[pork]], [[walnut]],<ref name="Wei"/> [[jujube]], and so on. The varieties of ''zongzi'' were more diverse.
During the Ming and [[Qing dynasties]], ''zongzi'' became auspicious food. At that time, scholars who took the [[imperial examination]]s would eat "pen ''zongzi''", which was specially given to them at home, before going to the examination hall. Because it looked long and thin like a [[writing brush]], the pronunciation of "pen ''zongzi''" is similar to the Chinese word for "pass", which was for good omen.{{failed verification|reason=Source mentions 枣粽 (jujube zongzi) being phonetically similar to 早中 (early passing-of-exam), without any mention of a penbrush [presumably 笔粽]|date=January 2022}} [[Ham]] ''zongzi'' appeared in the Qing dynasty.<ref name="news.youth.cn">{{Cite web|url=http://news.youth.cn/sh/201606/t20160606_8090573.htm |title=端午节吃粽子的来历由来__中国青年网|website=news.youth.cn}}</ref>{{Better source needed|date=July 2020}}
== Description ==
[[File:Video of Zongzi being made in Hainan, China.webm|thumb|left|Video of ''
[[File:Arts et Métiers.feuilles zongzi.Duanwu jie2018.jpg|thumb|upright|Prepackaged dried bamboo leaves for making ''zongzi'']]
The shapes of ''zongzi'' vary,<ref name="Schmidt Fieldhouse 2007 p. 27">{{cite book | last1=Schmidt | first1=A. | last2=Fieldhouse | first2=P. | title=The World Religions Cookbook | publisher=Greenwood Press | year=2007 | isbn=978-0-313-33504-4 | url=https://books.google.com/books?id=ORy2aVD7cEgC&pg=PA27 | access-date=November 5, 2016 | pages=27–28}}</ref> and range from being approximately [[tetrahedra]]l in southern China to an elongated [[cone]] in northern China. In the [[Chiang Kai-shek Memorial Hall]] in Taipei, plastic mock-ups of rectangular ''zongzi'' are displayed as an example of the ''zongzi'' eaten by Chiang Kai-shek.{{
While traditional ''zongzi'' are wrapped in bamboo leaves,<ref name="Thurman 2016">{{cite web | last=Thurman | first=Jim | title=Where to Find Chinese Zongzi, the Sweet Pork-Filled Tamales Wrapped in Bamboo | website=L.A. Weekly | date=June 9, 2016 | url=http://www.laweekly.com/restaurants/where-to-find-chinese-zongzi-the-sweet-pork-filled-tamales-wrapped-in-bamboo-7007641 | access-date=November 5, 2016}}</ref> the leaves of [[Nelumbo nucifera|lotus]],<ref name="Liao 2014 p. 68">{{cite book | last=Liao | first=Y. | title=Food and Festivals of China | publisher=Mason Crest | series=China: The Emerging Superpower | year=2014 | isbn=978-1-4222-9448-2 | url=https://books.google.com/books?id=6oTTBAAAQBAJ&pg=PT68 | access-date=November 5, 2016 | page=pt68}}</ref> [[Reed (plant)|reed]],<ref name="Jing 2000 p. 105">{{cite book | last=Jing | first=J. | title=Feeding China's Little Emperors: Food, Children, and Social Change | publisher=Stanford University Press | year=2000 | isbn=978-0-8047-3134-8 | url=https://books.google.com/books?id=NPI7wHge6CcC&pg=PA105 | access-date=November 5, 2016 | page=105}}</ref> [[maize]], [[banana]],<ref name="Mayhew Miller English 2002 p. 121">{{cite book | last1=Mayhew | first1=B. | last2=Miller | first2=K. | last3=English | first3=A. | title=South-West China | publisher=Lonely Planet Publications | series=LONELY PLANET SOUTH-WEST CHINA | year=2002 | isbn=978-1-86450-370-8 | url=https://books.google.com/books?id=sm-2FZavr9QC&pg=PA121 | access-date=November 5, 2016 | page=121}}</ref> [[Canna (plant)|canna]], [[Alpinia zerumbet|shell ginger]], and [[Pandanus|pandan]] sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique aroma and flavor to the rice.
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The fillings used for ''zongzi'' vary from region to region, but the [[rice]] used is almost always [[glutinous rice]] (also called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked by [[stir-frying]] or soaked in water before using. In the north, fillings are mostly red bean paste and [[tapioca]] or [[taro]]. Northern style ''zongzi'' tend to be sweet<ref name="Gong 2007 p. 13">{{cite book | last=Gong | first=W. | title=Lifestyle in China | publisher=China Intercontinental Press | series=Journey into China | year=2007 | isbn=978-7-5085-1102-3 | url=https://books.google.com/books?id=33DE2sJEjH0C&pg=PA12 | access-date=November 5, 2016 | pages=12–13}}</ref> and dessert-like. In the northern region of China, ''zongzi'' filled with [[jujube]]s are popular.<ref name="Wei"/>
Southern-style ''zongzi'', however, tend to be more savoury or salty.<ref name="Gong 2007 p. 13" /> Fillings of Southern-style ''zongzi'' include ham,<ref name="Wei" /> salted duck egg, [[pork belly]], taro, shredded pork or chicken, Chinese sausage, pork fat, and [[Shiitake|shiitake mushrooms]].<ref name="Stepanchuk">{{Cite book |last=Stepanchuk |first=Carol|url=https://www.worldcat.org/oclc/25272938 |title=Mooncakes and hungry ghosts : festivals of China|date=1991 |publisher=China Books & Periodicals |others=Charles Choy Wong |isbn=0-8351-2481-9 |location=San Francisco |pages=47 |oclc=25272938}}</ref> However, as the variations of ''zongzi'' styles have traveled and become mixed, today one can find all kinds of them at traditional markets, and their types are not confined to which side of the [[Yellow River]] they originated from.
''Zongzi'' need to be [[Steaming|steamed]] or [[Boiling|boiled]] for several hours depending on how the rice is prepared prior to being added, along with the fillings.
=== Fillings ===
[[File:Zong Zi from Cheung Kee Sun Sum Yeung Nam For in Hong Kong.jpg|thumb|When offered for sale at the same time, ''zongzi'' with different fillings may be identified by shape, size, or colored string.]]
Sweet:
{{div col|colwidth=
* [[White sugar]] (mixed into rice, frequently present)
* [[Mung bean]]s, split and dehulled
* [[Red bean paste]]<ref name="Schmidt Fieldhouse 2007 p. 27"/>
* Lotus seed▼
* [[Yam (vegetable)|Yam]]▼
* [[Jujube]]<ref name="Schmidt Fieldhouse 2007 p. 27"/>
{{div col end}}
Salty or savory:
{{div col|colwidth=15em}}
* [[Soy sauce]] (mixed into rice, almost always present)
* [[Chinese sausage]]<ref name="Liao 2014 p. 68"/>
*
* Mushrooms<ref name="Liao 2014 p. 68"/>▼
▲* [[Salted egg]]s
* Ham<ref name="Liao 2014 p. 68"/>
* Hard
*
* [[Chestnut]]s<ref name="Stepanchuk Wong 1991 p. 47">{{cite book | last1=Stepanchuk | first1=C. | last2=Wong | first2=C.C. | title=Mooncakes and Hungry Ghosts: Festivals of China | publisher=China Books & Periodicals | year=1991 | isbn=978-0-8351-2481-2 | url=https://archive.org/details/mooncakeshungryg00caro | url-access=registration | access-date=November 5, 2016 | page=[https://archive.org/details/mooncakeshungryg00caro/page/47 47]}}</ref>▼
* Cooked [[peanut]]s▼
* ''[[Conpoy]]'' (dried scallops)
* [[Red cooking|Red-cooked]] meats
* [[Chicken (food)|Chicken]]<ref name="Stepanchuk Wong 1991 p. 47"/>
{{div col end}}
▲* [[Yam (vegetable)|Yam]]
Either or neutral:
{{div col|colwidth=15em}}
▲* [[
▲* Cooked [[peanut]]s
* Vegetables
▲*Lotus seed
{{div col end}}
== Variations ==
===Mainland China===
[[File:Two Zongzi styles.jpg|thumb|Southern and Northern Chinese style ''zongzi'']]
[[File:Two Zongzi styles, inside.jpg|thumb|Unwrapped ''zongzi'' with pork and mung beans (left), pork and peanuts (right)]]
*''Jiaxing zongzi'' (嘉兴粽子): This is a kind of ''zongzi'' famous in mainland China and named after the city [[Jiaxing]], Zhejiang. Typically
* ''Jia zong'' (假粽): Instead of glutinous rice, balls of glutinous rice flour (so no individual grains of rice are discernible) are used to enclose the fillings of the ''zongzi''. These "fake ''
* [[File:China Northwestern Style Zongzi.jpg|thumb|Northwestern style ''zongzi'']]''Jianshui zong'' (碱水粽): These "alkaline water ''zong''" are typically eaten as a dessert item rather than as part of the main meal. The glutinous rice is treated with ''jianzongshui'' (碱粽水,
* ''Cantonese jung'' (广东
*''[[Chaozhou|Chiu Chou]] jung'' (潮州粽): This is a variation of Cantonese ''jung'' with red bean paste, pork belly, chestnut, mushroom, and dried shrimp, in a triangular prism.<ref>{{Cite web|title=北方粽／南方粽／廣東粽／潮州粽 有何分別？|url=https://www.hangheung.com.hk/blogs/2bakery/rice-dumplings-species|access-date=2021-06-14|website=恆香老餅家 Hang Heung Cake Shop|language=en}}</ref>
* ''[[Minnan region|Banlam]] zang'' (闽南粽): [[Xiamen]], [[Quanzhou]] area is very famous for its pork rice dumplings, made with braised pork with pork belly, plus mushrooms, shrimp, and so on.
* ''Sichuan zong'' (四川粽): Sichuan people like to eat spicy and "tingly-numbing" (麻) sense food, so they make spicy rice dumplings. They add [[Sichuan
* ''Beijing zong'' (北京粽): The Beijing ''zong'' are sweet and often eaten cold.<ref name="Stepanchuk"/> Common fillings include red dates and bean paste, as well as preserved fruit.<ref>{{Cite web|url=http://www.sohu.com/a/232981414_100155619|title=不同地区的粽子,你了解多少?|website=www.sohu.com}}</ref>
===Taiwan===
*
** **
* The filling is classified simply by eating habits:
** Vegetarian ''zongzi'' in Taiwan is made with dry peanut flakes.<ref name="Stepanchuk"/>
** The meat-filled ''zongzi'' in Taiwan is made with fresh pork, chicken, duck, egg yolk, mushroom, dried shrimps, or fried scallions.<ref name="Stepanchuk"/>
===Japan===
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===Malaysia and Singapore===
* [[File:Nyonya Zongzi.jpg|alt=Nyonya Chang on sale in Singapore.|thumb|Nyonya Chang on sale in Singapore.]]''[[Nyonya]] chang'' (娘惹粽): A specialty of [[Peranakan cuisine]], these ''zongzi'' are made similarly to those from southern China. However, [[Pandanus amaryllifolius|pandan leaves]] are often used, in addition to bamboo leaves, for the wrapping while minced pork with candied [[winter melon]], a spice mix, and sometimes ground roasted peanuts are used as the fillings. As with a common practice found in Peranakan pastries, part of the rice on these ''zongzi'' are often dyed blue with the extract from [[Clitoria ternatea|blue pea flower]] to add to the aesthetic.<ref>{{
== Museum ==
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==Gallery==
<gallery mode="packed" class="center" caption="Variations of zongzi"
File:Lady makes zongzi in Zhujiajiao, Shanghai by Augapfel.jpg|''Zongzi'' assembly in Shanghai
File:Yellowzongzi.jpg|Jianshui ''zongzi'' without fillings
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== See also ==
{{Portal|Food|China|Taiwan}}
{{Div col|colwidth=22em}}
* [[Bánh chưng]]
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* [[Chinese sticky rice]]
* [[Corunda]]
* [[Chunga
* [[Hallaca]]
* [[Ketupat]]
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* [[List of rice dishes]]
* [[List of stuffed dishes]]
* [[Lontong]]
* [[Onigiri]]
* [[Pamonha]]
* [[Pasteles]]
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* [[Tamale]]
* [[Suman (food)|Suman]]
* [[Salted duck egg]], other food eaten in the Dragon Boat Festival
{{Div col end}}
== Explanatory notes ==
{{
== References ==
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<ref name=chinese_ausp>{{cite book|author=Beijing Foreign Languages Press |author-link=Foreign Languages Press |others=Shirley Tan (tr.) |title=Chinese Auspicious Culture |publisher=Asiapac Books |year=2012 |url=https://books.google.com/books?id=oen_AgAAQBAJ&pg=PA36 |page=36|isbn=<!--9812296425, -->9789812296429}}</ref>
<ref name=cmlc36>{{cite
<ref name=dict-bencaogangmu-3>{{cite book|last1=Zheng |first1=Jinsheng |author-link=<!--Zheng Jinsheng--> |last2=Kirk |first2=Nalini |author2-link=<!--Nalini Kirk--> |last3=Buell|first3=Paul D. |author3-link=<!--Paul D. Buell--> |last4=Unschuld |first4= Paul U. |author4-link=<!-- Paul U. Unschuld--> |title=Dictionary of the Ben Cao Gang Mu, Volume 3: Persons and Literary Sources |publisher=University of California Press|year=2016 |url=https://books.google.com/books?id=DeNDDwAAQBAJ&pg=PA313 |page=313 |isbn=<!--0520291972, -->9780520291973}}</ref>
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{{Refbegin}}
* {{citation|last=Chittick |first=Andrew |author-link=<!--Andrew Chittick--> |title=Patronage and Community in Medieval China: The Xiangyang Garrison, 400-600 CE |publisher=SUNY Press |year=2010 |url=https://books.google.com/books?id=FO4WctkQfwwC&pg=PA112 |pages=112–113 |isbn=<!--1438428995, -->9781438428994}}
* {{cite book|last=Hawkes |first=David |author-link=David Hawkes (sinologist) |title=The Songs of the South: An Anthology of Ancient Chinese Poems by Qu Yuan and Other Poets |publisher=[[Penguin Books]] |year=1985 |isbn=9780140443752 |url=https://books.google.com/books?id=qywRAAAAYAAJ }} <!--[https://books.google.com/books?id=Zow8nQ5LURsC 2011 ed.]-->
* {{citation|last=Hsu|first=ManLi 許曼麗 |author-link=<!--許曼麗--> |title=Tango fūbutsushigo shōkō |script-title=ja:端午風物詩語小考 |trans-title=A study about poems of 'Duan-wu' |journal=The Geibun-kenkyu: Journal of Arts and Letters 藝文研究 |year=2004 |publisher=<!--Keio University--> |url=http://koara.lib.keio.ac.jp/xoonips/modules/xoonips/download.php/AN00072643-00870001-0039.pdf?file_id=70013 |pages=39–67 |
▲* {{citation|last=Hsu|first=ManLi 許曼麗 |author-link=<!--許曼麗--> |title=Tango fūbutsushigo shōkō |script-title=ja:端午風物詩語小考 |trans-title=A study about poems of 'Duan-wu' |journal=The Geibun-kenkyu: Journal of Arts and Letters 藝文研究 |year=2004 |publisher=<!--Keio University--> |url=http://koara.lib.keio.ac.jp/xoonips/modules/xoonips/download.php/AN00072643-00870001-0039.pdf?file_id=70013 |pages=39–67 |lang=ja}}
{{Refend}}
== External links ==
* [http://www.foodmayhem.com/2009/05/zong-zi-part-2-recipe.html Authentic Zongzi Recipe]
{{Indonesian cuisine}}▼
{{Glutinous rice dishes}}
{{Dumplings}}
▲{{Indonesian cuisine}}
{{Malaysian cuisine|state=autocollapse}} <!-- Temporarily patched to work around apparent bug -->
[[Category:Dumplings]]▼
[[Category:Chinese bakery products]]
[[Category:Chinese rice dishes]]
[[Category:
[[Category:Glutinous rice dishes]]
[[Category:Malaysian cuisine]]
[[Category:Singaporean cuisine]]▼
[[Category:Mauritian cuisine]]
▲[[Category:Singaporean cuisine]]
[[Category:Stuffed dishes]]
[[category:Chinese cuisine]]
[[category:Japanese cuisine]]
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