As the Dragon Boat Festival approaches, the aroma of zongzi fills the streets and alleys of Hainan Province. Among the wide variety of zongzi, the Ding’an Black Pork Zongzi emerges as a true culinary superstar. Selling over 48 million units annually with a market value of 712 million yuan (about $100 million USD), it’s a beloved delicacy among food enthusiasts.
With a history spanning centuries, Ding’an zongzi has long been a local favorite. But what makes the black pork version stand out in the zongzi family?
“The secret lies in its premium ingredients,” says Wang Feijian, head of the Ding’an Zongzi Association. “We use free-range black pork belly, selenium-rich glutinous rice, rich salted duck egg yolks, and locally grown bamboo leaves. This combination creates a distinctive flavor.”
The zongzi are slow-cooked for 8 to 10 hours, allowing the fragrances of the meat, rice, leaves, and egg yolks to meld together perfectly. The result is a mouthwatering treat that’s hard to resist.
Today, Ding’an offers an ever-expanding range of innovative zongzi varieties, including pandan leaf zongzi, black pork trotter zongzi, seafood zongzi, multigrain zongzi, coconut zongzi, and fruit zongzi. These new flavors are eagerly awaiting adventurous foodies of all ages to take a delicious bite.
