摘要
Every year on Duanwu Jie(better known as Dragon Boat Festival),sweet and savory rice dumplings find their way into supermarket displays and kitchens across China.Wrapped in bamboo leaves and tied with yam,zongzi used to be made by hand,packed with tender meats,nuts and glutinous rice.Today,few bom after 1970 have the slightest idea how to wrap the triangular pouches,while older generations have mostly given up in favor of store-bought alternatives.This month,we bring you an exclusive recipe from Chef Wen of the Garden Hotel,Guangzhou-an expert in authentic Cantonese cuisine with more than 28 years of experience-so that you may pass along the tradition of one of China’s oldest and most treasured treats!
