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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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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 ''phet htoke'' ({{my|ဖက်ထုပ်}}) in [[Burmese language|Burmese]]-speaking areas (such as [[Myanmar]]), ''nom chang'' in [[Cambodia]], ''machang'' in [[Philippines]], ''
[[Vietnamese cuisine]] also has a variation on this dish known as ''bánh ú tro'' or ''bánh tro''.<ref>{{cite book |last=Avieli |first=Nir |title=Rice Talks: Food and Community in a Vietnamese Town |publisher=[[Indiana University Press]] |year=2012 |isbn=978-0-253-35707-6 |page=223}}</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.
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==Popular origin myths==
{{See also|Jiaolong|Wu Zixu#Legacy}}
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{{citation needed|date=August 2020}}).}} The
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, AD 25) to be more precise.}} when the ghost of Qu Yuan appeared in a dream to a man named Ou Hui ({{zh|t=區回, 歐回}}) and instructed him to seal the rice packet with [[Melia azedarach|chinaberry]] (or ''Melia'') leaves and bind it with colored string, to repel the dragons (''[[jiaolong]]'') that would otherwise consume them. However, this fable is not attested in contemporary (Han Period) literature, and only known to be recorded centuries later in {{
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>
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== History ==
{{See also|Dragon Boat Festival}}
''Zongzi'' (sticky rice dumplings) are traditionally eaten during the [[Dragon Boat Festival|Duanwu Festival]] (Double Fifth Festival) which falls on the fifth day of the fifth month of the [[Chinese
The practice of eating ''zongzi'' on the Double Fifth or [[summer solstice]] is concretely documented in literature from around the late Han (2nd–3rd centuries).{{Refn|group="lower-alpha"|The claim that the ''zongzi'' dates to the [[Spring and Autumn Period]] occurs in a book by a non-expert ({{
In the [[Jin dynasty (266–420)|Jin dynasty]] ({{zh|t=晋|labels=no}}, AD 266–420), ''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 {{
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).
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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.
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.
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== 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 savory with the rice mixed with soy sauce and having pork, water chestnut and salted duck egg yolk as its filling, but sweet ones with [[mung bean]] or red bean filling also exist.
* ''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 ''zong''" are typically smaller than most and are much stickier.
* [[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, alkali[ne] ''zongzi'' water, aqueous [[sodium carbonate]] or [[potassium carbonate]]), giving them their distinctive yellow color. ''Jianshui zong'' typically contain either no filling or are filled with a sweet mixture, such as [[sweet bean paste]]. Sometimes, a certain redwood sliver ([[Biancaea sappan|蘇木]]) is inserted for color and flavor. They are often eaten with sugar or light syrup.
* ''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 peppercorn]]s, [[chili powder]], Sichuan salt, and a little preserved pork, wrapped into four-cornered dumplings. Cooked and then roasted, it tastes tender and flavorful.
* ''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>
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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>{{Cite web|url=https://www.huangkitchen.com/nyonya-rice-dumplings/|title=Nyonya Rice Dumplings Recipe (Zong Zi) 娘惹粽子|date=June 17, 2015|website=Huang Kitchen}}</ref>
== Museum ==
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* [[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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== External links ==
* [http://www.foodmayhem.com/2009/05/zong-zi-part-2-recipe.html Authentic Zongzi Recipe]
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{{Dumplings}}
{{Indonesian cuisine}}
{{Malaysian cuisine|state=autocollapse}} <!-- Temporarily patched to
[[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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