Heirloom Dish – Sio Ba Zhang

In this recipe video, this family demonstrate how to make rice dumplings and also how chinese kept the tradition to generations.

History of  Rice Dumplings

Duanwu Festival, also often known as the Dragon Boat Festival, is a traditional holiday originating in China, occurring near the summer solstice. (Luanar Calendar 5th of May)

It is also known as Zhongxiao Festival (Chinese: 忠孝節; pinyin: Zhōngxiàojié), commemorating fealty and filial piety. The festival now occurs on the 5th day of the 5th month of the traditional Chinese calendar, which is the source of the festival’s alternative name, the Double Fifth Festival.

In 278 BC, the Qin State conquered the capital of Chu. On hearing of the defeat, Qu Yuan in great despair committed suicide by drowning himself in the Miluo River on the 5th day of the 5th lunar month. The rest is legend… When they heard of Qu Yuan’s death, the local people were very sad, and rowed out on the river to search for his body, but were unable to find him. To preserve his body, the locals paddled their boats up and down the river, hitting the water with their paddles and beating drums to scare evil spirits away. They threw lumps of rice into the river to feed the fish, so that they would not eat Qu Yuan’s body. An old Chinese doctor poured realgar wine into the river to poison the monsters and to protect Qu Yuan. Resulting Traditions Since then, people in the Miluo River area (about 50 km north of Changsha in central China’s Hunan Province) have followed similar practices to commemorate Qu Yuan on the fifth day of the fifth lunar month. Gradually, rowing boats developed into dragon boat racing, the lumps of rice became sticky rice dumplings (zongzi) traditionally eaten during the festival, and realgar wine is now drunk in commemoration of the great patriot Qu Yuan.

Article from: wikipedia

Servings: 65 Pieces of Dumplings  

- 1kg shallots
- 1kg Garlic
- 500g Pork Streaky Meat
- 200g Dumpling Strings
- 2packs of Dumpling Leaves (Around 160 pieces of leaves)
- 3kg Glutinous Rice
- 500g Chestnuts
- 500g Dry Shrimps
- 800g Chinese Mushroom
- 5 Pieces of Pandan Leaves
- 5kg Characoal

Seasoning (According to personal favorite)
- 2 Tablespoon of dark soya sauce
- 2 Tablespoon of salt (for boiling)
- five spice powder
- pepper 
- Cooking Oil (for stir frying)

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