On the day of Dragon Boat Festival the poet Qū Yuán 屈原 (340-278 BC) is commemorated, who lived during the Warring States period Zhànguó 战国 (475-221 BC), a very important historical moment for the unification of China.
Between history and legend: from the rice in the river to the zongzi
History has it that the king of Qin, continuing his intent to reunite China under a single sky, succeeded in conquering the state of Chu, the country of the patriotic poet Qū Yuán who, torn apart by the defeat of his state, threw himself into the Miluo river attempting suicide.
Legend has it that the fishermen of the village along the river, having seen the scene, rushed with their long narrow canoes to save the poet, throwing food into the river, mainly rice, to distract the fish from the body of the poor Qū Yuán.
From here derives the main custom of this holiday, which is to eat zongzi 粽子, glutinous rice pyramids wrapped in bamboo or cane leaves, tied with a string and steamed or boiled. The filling of the zòngzi varies from region to region: in the north the sweet version prevails, with red beans or jujube; in the south they prefer the savory option with Chinese sausage and eggs or with bacon and minced pork.
As often happens in Italy, even in China the major festivities are linked to typical dishes that unite families in the kitchen before and around the table then. And this is the case of the zongzi.
Zòngzi: cwhere and where they are eaten
The zòngzi usually get ready on the eve of the party, to be donated the next day to relatives and friends with whom to eat them, perhaps in front of the various rivers of China where the second custom is celebrated, the boat race with the dragon-shaped bow , hence the Western name Dragon Boat Festival, symbolizing the labored race of fishermen in an attempt to save the poet Qū Yuán. Another typical specialty of this festival, for those who like to combine dishes and drinks, is the liqueur xiónghuángjiǔ 雄黄酒, called realgar wine, served as an accompaniment to the zòngzi and used to ward off evil spirits.
Zongzi recipe in three versions
Ingredients for 4 people
1500 g of Chinese sticky rice – 200 g jujubes (dried) – 200 g of candied jujubes – 200 g of bacon – 200 g of Chinese sausage – 4 hard boiled eggs – 200 g of minced pork – oil – dark soy sauce and delicate soy sauce – salt – kitchen string
Method
Give a rinsing to the bamboo leaves, meanwhile in a large pot bring the salted water to the boil and quickly blanch the leaves, then transfer them to cold water and once removed from the water let them dry slightly.
On the eve of the party put the rice in a bowl of water and let it soak all night, in the morning helping with the separated hands the rice and put it in three bowls in which you will add 2 teaspoons of oil, 1 teaspoon of dark soy sauce, 1 teaspoon of the delicate one, a pinch of salt and mix everything evenly.
Prepare three more bowls and put the dried and candied jujubes in the first, in the second the Chinese sausage with pancetta and red of boiled eggs and in the third the minced pork. The first two versions are extremely Chinese, the last one being the simplest to reproduce in Italy.
Take two bamboo leaves, overlap them and use a third of the length to create a cone that will serve as a filling container, at this point take a spoonful of rice and create the first layer that will form the base, add a spoonful of filling to your choice, among the three bowls proposed and finally cover with another spoonful of rice and well pressed with the help of a spoon.
Holding the cone between thumb and forefinger, apply a light pressure and create a triangle on which you will wrap the upper part of the leaves, following all sides of the triangle. Cut a long piece of kitchen string, surround the cone on the various sides and make a double knot. At this point, cook your pyramids in a pan of boiling water or in the steamer for about three hours.
For a better understanding here is the video, in Chinese, that will help you visually in the various steps.
Once cooked, remove the zongzi from the wrapping of bamboo leaves and good Dragon Boat Festival to everyone.
