As the Dragon Boat Festival approaches, the town of Daojiao in south China’s Guangdong Province is alive with the rich aroma of zongzi. Local residents are bustling with activity, preparing their famous “guo zheng zong”—a signature delicacy that embodies the town’s cultural heritage and regional identity.
In Daojiao, making zongzi is more than a culinary practice; it’s a tradition passed down through generations. Recognized as an intangible cultural heritage of Guangdong Province, Daojiao’s zongzi stands out for its meticulous preparation and distinctive flavors. With time-honored recipes and precise techniques, it has become a hallmark of the region’s rich food culture.
The tradition dates back to the 1930s when innovator Ye Chao revolutionized the dish by refining its ingredients and seasonings. His methods quickly gained local fame, setting the standard for what is now a celebrated craft. To create the perfect zongzi, artisans fold two bamboo leaves into a funnel shape, filling them with layers of glutinous rice, mung beans, pork belly, and salted egg yolk. The pyramid-shaped parcels are then wrapped with additional leaves and tightly bound using stems of Daojiao’s special Cyperus malaccensis.
Today, Daojiao’s zongzi has evolved beyond its traditional roots. While it remains a staple of the Dragon Boat Festival, its flavors have expanded to include inventive fillings like cheese, tangerine peel, and curry. These modern twists cater to contemporary tastes while preserving the essence of the original recipe.
The festive atmosphere in Daojiao is not just about the food; it’s a celebration of community and continuity. Families gather to share stories and techniques, ensuring that the art of making zongzi thrives for future generations. As the festival draws near, the town invites everyone to experience the rich traditions and flavors that make Daojiao’s zongzi truly special.
