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Happy Dragon Boat Festival Day

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1. Posted by Wocca (Inactive 3745 posts) 11y

Today is Friday 10th June ... Happy Dragon Boat Festival Day

Also called the Duanwu Festival, Dragon Boat Festival is celebrated on the fifth day of the fifth month according to the Chinese calendar. For thousands of years, the festival has been marked by eating zong zi (glutinous rice) wrapped to form a pyramid using bamboo or reed leaves) and racing dragon boats.

2. Posted by Hien (Moderator 3906 posts) 11y

There's something wrong with your calendar.

The fifth day of the fifth month is tomorrow, Saturday, 11 June 2005.

3. Posted by mtlgal (Full Member 1179 posts) 11y

Dragon boat is my favorite sport! Although in Montreal the races are at the end of July and there's no zhongzi involved. Instead we have energy drink, health food, and shaving razor companies passing out samples.

I really miss eating zhongzi. The ones they sell here in Chinatown must be the Cantonese variety, quite different from the ones I used to have in Shanghai. We had 2 types: the salty type with soya sauce and a piece a marinated pork in the middle, and the sweet type with red beans. OMG, just writing about it is making my mouth water! The last time I went back to Shanghai, my grandma asked me what I wanted to eat and the first thing that pop out of my mouth was "zhongzi". The poor woman slaved for hours cooking it for me! I loved the meal but felt so bad for putting her through so much trouble. I had forgotten how complicated it was to make!

4. Posted by Hien (Moderator 3906 posts) 11y

This is what I remember from seeing my mom making them since I was a kid.

1. Soak the leaves in warm water to soften them first before washing in cold water.
2. Wash the glutinous rice.
3. Stew the pork (cut into small pieces), chestnuts and mushrooms (pre-soaked) in soya sauce, salt, sugar, garlic, pepper (and probably more, I don't remember).
4. Fry the glutinous rice (washed, but not cooked yet) with thick soya sauce and maybe light soya sauce and sugar/salt to taste. (again, don't quite remember!)
5. The wrapping part is hard to explain. Take two leaves and make it into a cone shape. Put some glutinous rice to 1/3 full. Put the fillings (pork, chestnuts, mushroom) into it. You may add boiled salted egg yolk (part of it) if you like. Fill the remaining space with glutinous rice. Wrap up the zhongzi closely with no holes/opening and tie it with a string.
6. Continue doing this and you shall have about 6-10 in a bunch of strings tied up together.
7. Boil a big pot of water. Put them in and boil for about 30 minutes, depending on the size.

Hope the above make sense!

5. Posted by Cupcake (Travel Guru 8468 posts) 11y

ACK!! Since I am the worlds worst cook...I can't even imagine doing that! Your mothers and grandmothers are amazing women! :)
(My kids think 15 minutes is too long to wait for dinner :( )

6. Posted by mtlgal (Full Member 1179 posts) 11y

Yeah, thanks Hien for the recipe, but I can't even be bothered to fry an egg! If only the zhongzi came in frozen entrees...

7. Posted by Wocca (Inactive 3745 posts) 11y

Quoting Hien

There's something wrong with your calendar.

The fifth day of the fifth month is tomorrow, Saturday, 11 June 2005.

Well done, Hien

8. Posted by Hien (Moderator 3906 posts) 11y

Quoting mtlgal

Yeah, thanks Hien for the recipe, but I can't even be bothered to fry an egg! If only the zhongzi came in frozen entrees...

Frozen ZhongZi (dumplings) ... I've seen it here in Malaysia.

Posts 9 & 10 were removed by moderators