Jiaxing Zòngzì
The most famous savoury kind: long and plump, packed with juicy marinated pork belly. The benchmark all the others are measured against.
One country, a hundred parcels
Every part of China has its own kind of Zòngzì — a different shape, a different leaf, a different filling. A little journey from north to south.
Not all Zòngzì are the same. In the north they like them sweet and small; in the south, big and savoury. Here are the best-known regional kinds — and where they come from.
Cantonese Zòngzì
Big and generous: pork, salted egg yolk, mung beans and sometimes chestnut or peanut in a single parcel. A small feast in itself.
Date Zòngzì
Simple and sweet: sticky rice with red dates (jujube), often wrapped in a reed leaf. Traditionally eaten dipped in sugar.
Suzhou Zòngzì
From the refined Jiangnan kitchen: sometimes sweet with red bean paste, sometimes savoury with meat — always carefully and elegantly wrapped.
Spicy Zòngzì
For bold palates: meat and rice with chilli and Sichuan pepper that pleasantly tingles. Punchy and unmistakable.
Double Zòngzì
Two worlds in one parcel: one half savoury with meat, the other sweet with bean paste or taro. A little masterpiece.
Hainan Zòngzì
Huge and wrapped in banana leaves, with ham, pork and salted egg yolk. An island version to eat your fill.
Alkaline Zòngzì
Cooked with a little lye water, the rice turns amber and slightly translucent. Eaten plain and cool as a dessert, dipped in sugar or syrup.
And ours?
We mostly wrap the savoury Jiaxing style with pork belly — plus sweet red bean or a vegetarian kind on request. Just tell us what you're in the mood for.
Which kind will it be?
We wrap the savoury Jiaxing style with pork belly — drop us a quick message.