Photo © avlxyz, used under cc-by-sa.

[Image: Wrapped 粽子; three tetrahedral and two cuboid packages wrapped in bamboo leaves and tied with red and white twine.]

As I hinted on Monday, the most obvious Chinese dish for me to cover at this time of year is 粽子 (zòngzi); glutinous rice dumplings wrapped in bamboo leaves, strongly associated with 端午 (Duānwǔ), the fifth day of the fifth lunar month.

Today's post is a fairly brief one, I'm afraid; I had intended to say quite a bit more, and also to provide my own photo, but I've been both overwhelmed and under the weather for the past couple of weeks, so I'll just give you a couple of photos from my newest Flickr acquaintance, avlxyz, along with a few links to recipes and blog posts:

• Chinese bamboo leaf-wrapped dumplings 糉子: my grandma’s recipe (Winkypedia)
• Secret of the zongzi (Red Cook)
• Hong Kong part II: zongzi/bakchang (粽子/肉粽) (Life Is Great)

And finally several posts from the ever-informative Sunflower:

• Savoury zhongzi (五香鹹肉糭)
• Lye zhongzi 鹼水粽
• Five spice, peanut and pork zhongzi 五香花生豬肉粽
• Hakka mochi zhongzi 客家粄粽
• Crystal zhongzi 水晶粽子

(Note that some of these sources use a different word, 糉子; this is pronounced the same as 粽子, i.e. zòngzi.)

Photo © avlxyz, used under cc-by-sa.

[Image: Unwrapped 粽子; glutinous rice formed into shapes and stuffed with cooked pork, peanuts, and other delicious items. They rest on top of the bamboo leaves that were used to wrap them before cooking.]