Zongzi: The Ultimate Guide to This Delicious Chinese Treat

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Zongzi is a Chinese traditional dish that comes in many different shapes and sizes, and is usually made with rice wrapped in bamboo leaves. It’s known as a festival food, and the most famous one is the Dragon Boat Festival.

It’s a delicious snack food that’s meant to be eaten with your hands, and it’s usually filled with either sweet or savory ingredients. It’s a great way to celebrate the Chinese holiday, and it’s a lot easier to eat than you might think!

So, what is zongzi? Let’s take a look at everything it is and how it’s enjoyed.

What is Zongzi

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What’s the Deal with Zongzi?

Zongzi is a traditional Chinese dish made of sticky rice stuffed with different fillings and wrapped in bamboo or reed leaves. The dish is mainly known as a festival food, particularly during the Dragon Boat Festival, which falls on the fifth day of the fifth month in the lunar calendar.

Types and Varieties of Zongzi

Zongzi comes in different shapes and sizes, depending on the region and customs of China. The most common types are triangular, tetrahedral, rectangular, pyramid, elongated, and cylindrical. The shape usually means the type of filling inside. Some of the most popular fillings include:

  • Sweet: mixed with sugar, dates, or red bean paste
  • Savory: mixed with pork belly, salted egg yolk, or mushrooms
  • Mixed: a combination of sweet and savory fillings

How to Cook and Eat Zongzi

Zongzi is usually cooked by steaming or boiling and then cooled before eating. The hearty delicacy can be enjoyed as a snack or a meal. In Hokkien dialect, it is known as “bak zhang,” which means “meat dumpling.” Zongzi is also a symbolic food during the Dragon Boat Festival, where it is believed to ward off evil spirits and commemorate the death of the poet Qu Yuan.

Zongzi Worldwide

Zongzi is not only enjoyed in China but also by the Chinese diaspora worldwide, especially during the Dragon Boat Festival. The festival celebrates eating dumplings, and zongzi is a staple food during this time. The taste and fillings of zongzi vary depending on the region, making it a diverse and beloved dish worldwide.

What’s in a Name?

The name “zongzi” comes from the Chinese words “zong” (粽) which means glutinous rice and “zi” (子) which is a suffix that denotes a small size or affection. Therefore, zongzi literally means “small glutinous rice” or “affectionate glutinous rice.”

How the Name Relates to the Food

The name “zongzi” is fitting for the food because it accurately describes its basic ingredients and shape. Zongzi is made of glutinous rice that is shaped into a triangular or pyramidal shape and wrapped in bamboo or reed leaves.

Alternative Names for Different Variations

There are many variations of zongzi, and each one may have a different name depending on the filling or the way it is prepared. Here are some examples:

  • Savoury zongzi with meat filling is called “rouzong” (肉粽) or “zhuzong” (猪粽) in northern China and “jiaozong” (角粽) in southern China.
  • Vegetarian zongzi with bean paste filling is called “douzong” (豆粽) or “sucai zongzi” (素菜粽子).
  • Sweet zongzi with red bean paste filling is called “hongdouzong” (红豆粽) or “doushazong” (豆沙粽).

Regional Names

Zongzi is a popular food in many cities in China and other countries in Asia. Here are some of the cities where zongzi is particularly significant:

  • Canton (Guangdong province)- Cantonese zongzi is a sizeable and uniquely recognisable version of the food.
  • Chu and Qin (Hubei province)- The zongzi here is famous for its smoked flavour.
  • Yangtze River region- The zongzi here is known for its pointed shape and use of artemisia argyi tea leaves.
  • Southern China- Zongzi is a popular food during the Dragon Boat Festival, which is celebrated in many southern cities.

Adapting Zongzi for Western Tastes

Zongzi can be adapted to suit different tastes and dietary preferences. Here are some ways to create a Western-style zongzi:

  • Swap out the glutinous rice for regular white or brown rice.
  • Use vegetarian or meat substitute fillings.
  • Include different types of nuts, seeds, or vegetables for added crunch and flavour.
  • Add bacon or ham for a smoky flavour.
  • Use pine nuts instead of peanuts for a different taste.
  • Increase the umami flavour by adding oyster sauce or soy sauce.
  • Use yam instead of glutinous rice for a crunchier texture.
  • Add mushrooms for a savoury taste.

Calories in Zongzi

Zongzi is a filling food that can provide a significant amount of calories. Here are the estimated calories in one zongzi:

  • Cantonese zongzi- 500 kcal
  • Northern-style zongzi- 400 kcal
  • Vegetarian zongzi- 300 kcal

It’s important to note that the calorie count may vary depending on the size and ingredients of the zongzi.

Ready to Eat

Zongzi is a delicious and magic food that can be enjoyed any day of the year. Whether you prefer sweet or savoury fillings, there’s a zongzi out there for everyone. So why not give it a try and see what all the fuss is about?

One of the most common origin myths of Zongzi is associated with the Chinese poet and statesman, Qu Yuan, who lived during the Warring States period in the fifth century BCE. The story goes that Qu Yuan was a counsel to the king of the Chu kingdom, but was cast out and thrown into the Miluo River due to his loyalty and talent. The people of the kingdom were grateful for his counsel and hoped to eat to keep his spirit alive. They cast stuffed bamboo into the river to prevent fish from eating Qu Yuan’s body. This fable is believed to be the earliest documented association of Zongzi with the Dragon Boat Festival.

The Drowning of Wu Zixu

Another version of the origin myth of Zongzi is associated with Wu Zixu, a figure from the Eastern Han dynasty. The account recounts that Wu Zixu was a loyal minister who was cast out by the king and drowned himself in the river. The people of the kingdom observed a cult of Wu Zixu and developed the tradition of offering Zongzi to commemorate his death.

The Story of a New Version of Dumplings

A modern and common belief about the origin of Zongzi is that it is a new version of dumplings. This belief is substantiated by the fact that both Zongzi and dumplings are made of rice and stuffed with meat, vegetables, or sweet fillings. However, the casting of Zongzi in bamboo leaves is unique to this dish.

The Lunar Month of Dragon Boat Festival

The Dragon Boat Festival is observed on the fifth day of the fifth lunar month in China. It is believed that the festival originated from the ancient practice of casting rice into the river to appease the river god and prevent flooding. Over time, this practice changed to casting Zongzi into the river to commemorate the drowning of Qu Yuan or Wu Zixu.

The Fascinating History of Zongzi

Zongzi is an ancient Chinese dish that has been documented in literature dating back to the Han Dynasty (206 BCE-220 CE). The dish appeared in the fifth century and was commonly eaten during the Dragon Boat Festival, also known as Duanwu, which falls on the fifth day of the fifth lunar month (usually in June). The festival is an official holiday in China and is celebrated to honor the poet Qu Yuan, who drowned himself in the Miluo River. People raced their boats to save him and threw rice wrapped in reed leaves into the water to prevent fish from eating his body. This practice is believed to have given rise to the tradition of eating zongzi during the festival.

Wrapping and Fillings

Zongzi is prepared by wrapping glutinous rice and other ingredients in reed or bamboo leaves and then steaming or boiling them. The wrapping materials can vary depending on the local traditions and the occasion. For example, in southern China, where zongzi is extremely popular, people commonly use bamboo leaves, while in northern China, people use reed leaves. The fillings can also vary, but the most popular ones include pork belly, salted egg yolk, and dates. Some zongzi also contain additional ingredients such as red bean paste, pine nuts, or even a whole egg.

Increasing Popularity and Variations

Zongzi has become increasingly popular over the years and is now commonly found in many parts of the world. The dish is also known by different names, such as “joong” in Cantonese and “bakcang” in Hokkien. In Japan, a similar type of dish called “chimaki” is made using different materials and ingredients. Zongzi has also undergone many variations, with some people preferring to make them in a long and thin shape, while others prefer a more traditional shape. The dish is also commonly described as being “sticky” due to the glutinous rice used in its preparation.

Zongzi in Literature and Official Practice

Zongzi has been mentioned in many works of literature, including poems and novels. The dish was also an official practice during the Ming (1368-1644), Qing (1644-1912), and Yuan (1271-1368) dynasties. In fact, during the Ming Dynasty, zongzi was sent as an official gift to neighboring countries as a way to increase diplomatic relations. Today, zongzi remains an important part of Chinese cuisine and is enjoyed by people all over the world.

Exploring the Many Variations of Zongzi

While pork and egg are common fillings for zongzi, there are many other ingredients that can be used to achieve different flavors and textures. Here are some unique fillings to look out for:

  • Preserved duck egg: Instead of a regular chicken egg, some zongzi contain a preserved duck egg, which has a rich, salty flavor.
  • Bean paste: This filling is made from ground beans and is commonly used in sweet zongzi.
  • Minced meat: Zongzi can be filled with minced pork, beef, or chicken for a protein-packed snack.
  • Nyonya zongzi: A specialty of the Peranakan people in Malaysia and Singapore, these zongzi are filled with a mixture of minced pork, candied winter melon, and spices for a sweet and savory flavor.

Different Shapes and Colors

Zongzi can come in many different shapes and colors, depending on the region and the ingredients used. Here are some examples:

  • Sliver-shaped zongzi: These are long and thin, resembling a sliver of wood. They’re commonly found in the southern regions of China.
  • Yellow zongzi: Some zongzi are colored yellow with lye water, which contains sodium and potassium and gives the dish a distinctive flavor.
  • Redwood zongzi: These zongzi are wrapped in the bark of a redwood tree, which gives them a unique flavor and aroma.

Individual Varieties

In addition to regional and filling variations, there are also individual varieties of zongzi that are unique to certain families or restaurants. Here are some examples:

  • Sticky rice zongzi: This variety is made with individual grains of rice instead of glutinous rice, giving it a different texture.
  • Salted egg yolk zongzi: Some zongzi contain multiple salted egg yolks, which add a rich and savory flavor.
  • Pork belly zongzi: Instead of ground pork, some zongzi are filled with slices of marinated pork belly for a more substantial snack.

Overall, zongzi is a versatile and delicious dish that can be enjoyed in many different ways. Whether you prefer sweet or savory fillings, spicy or mild flavors, there’s a zongzi variety out there for everyone to enjoy.

Creating the Perfect Zongzi: A Step-by-Step Guide

  • Start by soaking the glutinous rice in water for at least 4 hours or overnight.
  • Cut the pork or turkey into small pieces and marinate with soy sauce, salt, and any other preferred seasonings.
  • If you prefer sweet zongzi, add sugar or sweet fillings like red bean paste or sweetened pork.

Wrapping the Zongzi

  • Take a large rectangular-shaped leaf and fold it in half to form a cone.
  • Add a layer of soaked rice to the bottom of the cone, followed by a layer of marinated meat and any other desired ingredients.
  • Add another layer of rice on top of the meat, making sure to level it out.
  • Fold the edges of the leaf over the rice and meat, creating a rectangular shape.
  • Use a piece of string or a strip of the leaf to tie the zongzi tightly, making sure the filling is secure inside.
  • Repeat these steps until all the ingredients are used up.

Extra Tips and Tricks

  • Practice makes perfect when it comes to wrapping zongzi, so don’t be discouraged if your first few attempts don’t turn out perfectly.
  • Holding the zongzi tightly while wrapping and tying is key to preventing excess water from seeping in during cooking.
  • If you want to freeze zongzi for later, make sure to cool them completely before wrapping them in plastic wrap and storing them in the freezer.
  • Adding an egg to the filling can create a nice texture and flavor.
  • There are many styles of zongzi, so feel free to pick and choose your favorite ingredients and methods to create the perfect zongzi for you.

How to Keep Your Zongzi Fresh for Longer

Once you have boiled or steamed your zongzi, you need to store them properly to maintain their flavor and texture. Here are some steps to follow:

  • Remove the wrapping: Before storing your zongzi, remove the wrapping. If you want to freeze them, you can leave the wrapping on, but make sure to remove it before consumption.
  • Cool the zongzi: Let the zongzi cool down to room temperature before storing them.
  • Add water: In a medium-sized bowl, add water to a level slightly higher than the zongzi.
  • Store in the water: Place the zongzi in the bowl of water and make sure they are completely submerged.
  • Cover the bowl: Cover the bowl with plastic wrap or a lid to keep the zongzi fresh.

Storing Different Types of Zongzi

Depending on the type of zongzi you have, the storage method may vary slightly. Here are some things to note:

  • Sticky rice zongzi: These are typically found in Southern China and are known for their sticky texture. To store them, follow the steps above.
  • Egg and pork zongzi: These are popular in Northern China and have a different shape. To store them, follow the steps above, but make sure to maintain their shape by tying them with string.
  • Turkey zongzi: These are a special type of zongzi that are often found in American Chinese kitchens. To store them, follow the steps above, but make sure to add extra water to the bowl to keep them moist.

The Importance of Proper Storage

Zongzi is a traditional food that has been passed down from generation to generation. People love it and consume it every year during Dragon Boat Festival. It has many benefits, including being low in fat and high in nutritional value. To make sure you’re getting the most out of your zongzi, it’s important to store it properly. Whether you’re storing it in water or freezing it, make sure to follow the right method to keep it fresh for days to come.

Is Zongzi a Healthy Food Choice?

Zongzi is a traditional Chinese food that is usually prepared and eaten during the Dragon Boat Festival, which falls on the fifth day of the fifth lunar month. It is a sticky rice dish that is wrapped in a leaf and filled with different ingredients such as pork, red bean paste, dates, and fatty meat. Zongzi is also referred to as Chinese tamales and is a popular food item in many local Chinese communities.

Is Zongzi a Healthy Food Choice?

Zongzi can be a healthy food choice if prepared with the right ingredients and in the right way. Here are some factors to consider:

  • Nutritional Value: Zongzi contains carbohydrates, protein, and fat, which are all essential nutrients that the body needs to function properly. However, the fat content in some types of Zongzi can be quite high, so it is important to choose the right filling ingredients.
  • Calorie Count: Zongzi is a high-calorie food, with a typical serving containing around 300-400 calories. This makes it a suitable food for people who need extra energy, such as athletes or manual laborers. However, for people who are trying to lose weight, it is important to limit their intake of Zongzi.
  • Sodium Content: Zongzi usually contains soy sauce, which is high in sodium. This can be a problem for people who have high blood pressure or other health conditions that require them to limit their sodium intake.
  • Fat Content: Some types of Zongzi can be quite greasy and fatty, which can be difficult for the body to digest. This can lead to indigestion or other digestive problems.
  • Healthier Options: To make Zongzi a healthier food choice, consider using leaner cuts of meat or substituting meat with vegetables. You can also use brown rice instead of white rice to increase the fiber content of the dish.

How Zongzi is Served

Zongzi is usually served hot and can be eaten as a main dish or as a snack. It is often accompanied by other traditional Chinese foods such as red eggs, which are hard-boiled eggs that have been dyed red, and blocks of sticky rice that have been steamed. Zongzi can also be served with a sweet sauce made from sugar and water.

The Secret to Making Great Zongzi

Making Zongzi can be a difficult and time-consuming process, but the end result is worth it. Here are some tips for creating the perfect Zongzi:

  • Soak the sticky rice for at least 4 hours before cooking to make it easier to fold.
  • Use a leaf that is big enough to cover the filling completely.
  • Use a style of wrapping that is suitable for the type of filling you are adding.
  • Fold the leaf tightly to prevent the filling from falling out.
  • Steam the Zongzi for an extended period of time to make sure it is fully cooked.
  • Use high-quality ingredients to ensure that the Zongzi is flavorful and nutritious.

In conclusion, Zongzi can be a healthy food choice if prepared with the right ingredients and in the right way. It is a traditional Chinese food that is enjoyed by many people around the world and is linked to the Dragon Boat Festival. Whether you prefer sweet or savory Zongzi, there are many different styles and shapes to choose from, making it an extremely versatile food.


Zongzi is a delicious Chinese food that’s perfect for the Dragon Boat Festival. It’s a great way to celebrate with family and enjoy some delicious Chinese culture.

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.