(Northern vs Southern) Zongzi / Joong / Chinese Sticky Rice Dumpling (粽子)

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  • Опубліковано 25 січ 2025

КОМЕНТАРІ • 6

  • @ChinaEducationalTours
    @ChinaEducationalTours  2 роки тому +1

    There was a westerner who ate Zongzi for the first time in China. He ate two in one go, and he did not forget to comment after eating.
    "Your zongzi are so delicious! They are glutinous and fragrant, but the green vegetables on the outside are too hard, and it took me a long time to eat them, but you guys thoughtfully prepared dental floss to pick my teeth. "
    It turned out that this bro used the zongzi leaves as food, and the rope used to wrap the zongzi as floss.

    • @MercierZeng
      @MercierZeng 2 роки тому

      Hahaha, so funny! Interesting video

  • @PookieBear777
    @PookieBear777 6 місяців тому

    I remember zongzi made by Grandma. Now I realize these were HUGE! Sweet rice, pork belly, lap cheong, salted duck egg yolk, chestnuts, peanuts, and dried shrimp. So savory, so tasty.

  • @Jayy997
    @Jayy997 5 місяців тому

    Can never get used to the savoury ones having grown up with sweet. The jujube filling is the very best.

  • @longfangwei4024
    @longfangwei4024 2 роки тому +1

    To Chinese people, food is heaven(民以食为天) .If you are familiar with Chinese festivals, you'll find that each Chinese festival includes the eating of a particular food .We eat yuanxiao for Lantern Festival,zongzi for Dragon Boat Festival and mooncake for Mid-Autumn Festival.

  • @PookieBear777
    @PookieBear777 6 місяців тому

    There really is a difference between Beijing style and Toisan style. Neither knows the other exists. I like Grandma's because it's more of meal.