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Zongzi Workshop at Mandarin Corner 粽子讲习班

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Saturday 11 May 2013, 3.15pm – 5pm

Seminar Room, 20 Kelburn Parade, Victoria University of Wellington

Demonstrator: Mr Shenghua Zhang

Learn how to make Zongzi 粽子 in a friendly environment. A chance to taste delicious, healthy Zongzi!

Booking is essential due to expected demand. For registration by 10 May, please contact: Ellen Yang, [email protected], (04) 4737558.

We’re going to make two types of Zongzi:

Savoury – Pork mince and garlic chive (organic).   肉粽 – 猪肉

Sweet – Red bean paste   甜粽 – 红豆沙

Koha donation to cover the cost of materials.

Zongzi 粽子 – Wikipedia

Zongzi (or simply zong) (Chinese: 粽子) is a traditional Chinese food, made of glutinous rice (also called “sticky rice”) stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling.

Zongzi are traditionally eaten during the Dragon Boat Festival (Mandarin: 端午 Duānwǔ; Cantonese: Tuen Ng), which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June), commemorating the death of Qu Yuan 屈原, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan’s grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent the fish from eating the poet’s body.

Video clips:

天天饮食 – 巧手粽子  www.youtube.com/watch?v=yOB7FjhCVtA

包粽子教學 – (既好学又环保)  www.youtube.com/watch?v=KXaao_g9Fls