Dragon Boat Festival is just around the corner, and you might want to make some delicious zongzi. It’s a kind of dumpling made from sticky rice and different ingredients wrapped in a bamboo leaves.
Making zongzi is never boring as there are so many great recipes out there. We’ve watched tons of videos on YouTube to discover the best ones, and they’re shared with you right below.
Salty Pork Zongzi
Angel Wong is sharing her secret zongzi recipe with you in this video. She recommends ingredients such as pork, Chinese sausage, peanuts, chestnuts, salty egg, dried mushrooms, dried shallots. It’s a great video as all the steps are carefully explained in detail.
Salty Chicken Zongzi
Another great video! The style is completely different than the previous video. There’s no voice, but the steps are demonstrated in clear detail with positive background music. The recipe uses chicken in
stead of pork and it seems to get some nice seasoning with anise and cinnamon. The use of dried shrimps also looks promising.
Sweet Red Bean Zongzi Recipe
Prefer sweet instead of salty? You’re not the only one. In China, especially the Northern regions love sweet zongzi such as this red bean dumpling.
Making Zongzi/Joong with Family!
The recipe of this video is quite similar to the previous ones that explain how to make a salty zongzi. Yet, this video is amazing because it shares more background information about the Dragon Boat Festival and why it’s so much fun to make zongzi together with family!
Taiwanese Zongzi Recipe
Do you need to make a zongzi that’s super authentically Taiwanese? Then watch this one:
Now you know how to cook zongzi! You can stick to the instructions in the above videos or improve and make your own ones. After all, glutinous rice goes well with lots of ingredients.
Forget beer and wine made from grapes. Bloomberg recently published an article that the growth of the booze market in China is slowing done. The demand for beer is even in decline. However, there’s one bright spot in the industry: traditional Chinese Yellow Rice wine, known in China as ‘Huang Jiu’.
Together with beer and red wine, huang Jiu is considered as 1 of the 3 biggest traditional liquors by the Chinese.
What about White Rice Wine (Bai Jiu)?
The market for white rice wine (Bai Jiu) is still much larger than yellow rice wine. Bai jiu is expensive and popular among Chinese generals and government officials, but China is cracking down on corruption and extravagance since 2014, resulting in lower demand.
Huang jiu on the other hand is seeing a strong growth. Chinese people have enjoyed strong economic growth in the past decade and as a result consuming more imported Western goods. However, many Chinese are also rediscovering their own background and rediscover traditional Chinese food and beverages.
Why Is Yellow Rice Wine Popular?
Different from white rice wine, the yellow cousin contains much less alcohol making it more suitable for a larger crowd. In addition, it’s highly nutritious containing 18 kinds of amino acids. A wine with so much nutritional value is what makes it attract a growing crowd.
How Is Yellow Rice Wine Made?
Yellow rice wine is brewed directly from rice. Sometimes millet or wheat could also be used as an alternative to rice. Unlike white rice wine, it’s not distilled and contains not more than 20% alcohol due to the inhibition of fermentation by ethanol at that concentration.
Yellow wine is pasteurised, aged, and filtered before they are finally bottled and sold. Depending on the variation in production, the final color could range from beige to reddish brown. Yellow wine is mainly classified by production regions, each with their own variation of production methods. See below the list:
山东即墨老酒 – Shāndōng jímò lǎojiǔ
江西吉安固江冬酒 – jiāngxi jí’ān gù jiāng dōng jiǔ
无锡惠泉酒 – wúxī huì quán jiǔ
绍兴状元红 – shàoxīng zhuàngyuán hóng
绍兴女儿红 – shàoxīng nǚ’ér hóng
张家港的沙洲优黄 – zhāngjiāgǎng de shāzhōu yōu huáng
吴江的吴宫老酒 – wújiāng de wú gōng lǎojiǔ
百花漾等桃源黄酒 – bǎihuā yàng děng táoyuán huángjiǔ
上海老酒 – shànghǎi lǎojiǔ
鹤壁豫鹤双黄 – hèbì yù hè shuāng huáng
福建闽安老酒 – fújiàn mǐn ān lǎojiǔ
江西九江封缸酒 – jiāngxi jiǔjiāng fēng gāng jiǔ
江苏白蒲黄酒 – jiāngsū bái pú huángjiǔ
江苏金坛和丹阳的封缸酒 – jiāngsū jīn tán hé dānyáng de fēng gāng jiǔ
Besides the region yellow wine is also classified as: dry, half dry, half sweet, sweet.
How is Huang Jiu Consumed?
Huangjiu mainly consumed in Mainland China and Taiwan and consumed in different ways.
Warming Yellow Wine
While drinking yellow wine cold is still the most popular way to go, the traditional way of drinking yellow wine is actually by warming it until a perfect temperature of 38 degrees Celsius (100 Fahrenheit). Drinking the wine warm is considered healthy for the stomach.
The older generations often drink the wine from a bowl instead of a glass or cup.
Drinking Yellow Wine Cold
Among younger people in China, Yellow wine is often drank cold. The wine is first refrigerated and then served with ice. Sometimes fresh fruits are added for additional taste.
Yellow Wine Pairing with Food
The Chinese love to pair yellow wine with dishes. Dry wines are paired with vegetables and cold appetizers. Semi-dry types are paired with red meat, crab and other seafood. Half-sweet types are paired with chicken and duck. At last, sweet-types are paired with desserts.
Yellow Wine for Cooking
In some regions Huang Jiu is also used for cooking traditional Chinese dishes. Popular dishes include huang jiu chicken soup and huang jiu steamed crab.