What is your favorite type of zongzi

Sweet or Savory? Which Zongzi Do You Fancy? As the Dragon Boat Festival approaches, the annual debate between "Team Sweet" and "Team Savory" over zongzi reignites. Every fifth day of the fifth lunar month, these two factions engage in their ritual showdown.

 

The sweet versus savory zongzi debate has long been a cultural battleground between northern and southern China. From red bean paste and candied dates to salted egg yolk and fresh pork, both camps fiercely advocate for their favorite fillings to claim "the spotlight." Sweet zongzi enthusiasts argue that fragrant glutinous rice pairs perfectly with subtly sweet red bean paste, while savory devotees insist that only pork-infused oily sticky rice can create an exceptional zongzi. Of course, there are also iconoclasts who champion the simplicity of plain, unadorned zongzi.

This culinary rivalry traces back to historical roots:

1. Staple vs. Snack Culture: Southern China, where rice dominates daily meals, naturally treats rice-based zongzi as a savory staple. In contrast, northern China's wheat-based diet positions rice dishes as occasional treats, hence the preference for sweetness.

2. Festival Symbolism: As ceremonial food, zongzi traditionally incorporated rare ingredients. In ancient times, sugar was a luxury in the north, making sweet zongzi festive delicacies. Meanwhile, southerners used meat—a more "extravagant" ingredient than everyday sugar—to elevate their holiday fare.

So, what kind of zongzi will your family enjoy this Dragon Boat Festival?

FROM:REDNOTE