Zongzi (also known as rice dumpling) is traditionally eaten during the Dragon Boat Festival (Mandarin: Duanwu Jie) which falls on the fifth day of the fifth month of theChinese calendar (coming Thursday!), commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi tookYingdu, the Chu capital, in 278 BC, Qu Yuan’s grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet’s body.
- Wikipedia, our trusted source for everyday research
On Saturday, my house became the Chua (my mother side) Family Hokkien Ba Zhang factory. With manpower of about 6 aunties and a capacity of churning out 10 – 15 kgs of Ba Zhang (Chinese rice dumplings) and Ki zhang (the yellow ones without fillings), my room smelled like Ba Zhang for the rest of the day.
Today, I tried making Nyonya rice dumplings with J’s mum and I smelled like Nyonya zhang. J always proudly brags that he is 25 percent Peranakan. Even though I can’t see any Peranakan-ness in him, his mum’s (who is 100 percent Teochew) Nyonya zhang may just support the stereotypes of a Peranakan family.
Gosh. I can imagine eating Ba zhang, Nyonya zhang and Ki zhang as breakfast, tea-time snack and supper for the rest of the week. -_-
An interesting yearly tradition will also take place this year. The exchange of zhangs between the two families. Chua Family Hokkien Ba Zhang will be exchanged with J’s not so Peranakan family’s Nyonya zhang! Ooo. I love variety!
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