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Copyright © 2024 CGTN. 京ICP备20000184号
Disinformation report hotline: 010-85061466
A woman from the Zhuang ethnic group displays a plate of zongzi in five different colors in Liuzhou, Guangxi Zhuang Autonomous Region. /VCG
A villager makes zongzi with stinky mandarin fish, a popular traditional local dish in Huangshan, Anhui Province. /VCG
Villagers make zongzi with colorful rice in Liuzhou, Guangxi Zhuang Autonomous Region. /VCG
A person makes zongzi with meat and salted egg yolks in Chengdu, Sichuan Province. /VCG
Spicy zongzi with pickled pepper are popular in Sichuan Province. /VCG
Zongzi, the traditional Chinese sticky rice dumplings eaten during the Duanwu Festival, or Dragon Boat Festival, feature a myriad of fillings and flavors across China. From classic bean paste or meat with salted egg yolks, to unique ingredients featuring regional specialties and colorful rice, the diverse fillings reflect the varied tastes of different regions, but each of them carries the shared essence of festive blessings.