[{"@context":"http:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/zongzi-wikipedia\/#BlogPosting","mainEntityOfPage":"https:\/\/wiki.edu.vn\/en\/wiki24\/zongzi-wikipedia\/","headline":"Zongzi – Wikipedia","name":"Zongzi – Wikipedia","description":"before-content-x4 Traditional Chinese food after-content-x4 Zongzi ([ts\u028a\u0302\u014b.ts\u0268]; Chinese: \u7cbd\u5b50), rouzong (Chinese: \u8089\u7cbd; Pe\u030dh-\u014de-j\u012b: bah-ch\u00e0ng) or simply zong (Cantonese Jyutping: zung2)","datePublished":"2015-11-19","dateModified":"2015-11-19","author":{"@type":"Person","@id":"https:\/\/wiki.edu.vn\/en\/wiki24\/author\/lordneo\/#Person","name":"lordneo","url":"https:\/\/wiki.edu.vn\/en\/wiki24\/author\/lordneo\/","image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/c9645c498c9701c88b89b8537773dd7c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/c9645c498c9701c88b89b8537773dd7c?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Enzyklop\u00e4die","logo":{"@type":"ImageObject","@id":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","url":"https:\/\/wiki.edu.vn\/wiki4\/wp-content\/uploads\/2023\/08\/download.jpg","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/8\/81\/Arts_et_M%C3%A9tiers.feuilles_zongzi.Duanwu_jie2018.jpg\/170px-Arts_et_M%C3%A9tiers.feuilles_zongzi.Duanwu_jie2018.jpg","url":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/8\/81\/Arts_et_M%C3%A9tiers.feuilles_zongzi.Duanwu_jie2018.jpg\/170px-Arts_et_M%C3%A9tiers.feuilles_zongzi.Duanwu_jie2018.jpg","height":"217","width":"170"},"url":"https:\/\/wiki.edu.vn\/en\/wiki24\/zongzi-wikipedia\/","about":["Wiki"],"wordCount":13644,"articleBody":"     (adsbygoogle = window.adsbygoogle || []).push({});before-content-x4Traditional Chinese food       (adsbygoogle = window.adsbygoogle || []).push({});after-content-x4Zongzi ([ts\u028a\u0302\u014b.ts\u0268]; Chinese: \u7cbd\u5b50), rouzong (Chinese: \u8089\u7cbd; Pe\u030dh-\u014de-j\u012b: bah-ch\u00e0ng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. They are cooked by steaming or boiling.[2] In the Western world, they are also known as rice dumplings or sticky rice dumplings.As it diffused to other regions of Asia over many centuries, zongzi became known by various names in different languages and cultures,[3] including phet htoke (\u1016\u1000\u103a\u1011\u102f\u1015\u103a) in Burmese-speaking areas (such as Myanmar), nom chang in Cambodia, machang in Philippines, bachang in Indonesia, khanom chang in Laos, and ba-chang in Thailand.       (adsbygoogle = window.adsbygoogle || []).push({});after-content-x4Vietnamese cuisine also has a variation on this dish known as b\u00e1nh \u00fa tro or b\u00e1nh tro.[4]In Malaysia, Indonesia, Singapore, and Taiwan, zongzi is known as bakcang, bacang, or zang (from Hokkien Chinese: \u8089\u7cbd; Pe\u030dh-\u014de-j\u012b: bah-ch\u00e0ng; lit. ‘meat zong’, as Hokkien is commonly used among overseas Chinese).  Similarly, zongzi is more popularly known as machang among Chinese Filipinos in the Philippines.Japanese cuisine has leaf-wrapped glutinous rice flour dumplings called chimaki. They may be tetrahedral, square, rectangular, or long narrow conical in shape.In some areas of the United States, particularly California and Texas, zongzi are often known as “Chinese tamales“.[5][6]       (adsbygoogle = window.adsbygoogle || []).push({});after-content-x4In Mauritius, zongzi (typically called zong), is a traditional dish which continues to be eaten by the Sino-Mauritian and by the Overseas Chinese communities. It is especially eaten on the Dragon Boat Festival, a traditional festive event, to commemorate the death of Qu Yuan.[7]Table of ContentsPopular origin myths[edit]History[edit]Description[edit]Fillings[edit]Variations[edit]China[edit]Taiwan[edit]Japan[edit]Mauritius[edit]Malaysia and Singapore[edit]Gallery[edit]See also[edit]Explanatory notes[edit]References[edit]External links[edit]Popular origin myths[edit]What has become established popular belief amongst the Chinese is that zongzi has since the days of yore been a food-offering to commemorate the death of Qu Yuan, a famous poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried to counsel his king to no avail, and drowned himself in the Miluo River in 278 BC.[9][a] The kind-hearted Chinese people in the same era as Qu Yuan were grateful for Qu Yuan’s talent and loyalty to serve the country. They cast rice dumplings into the Miluo River on the day when Qu Yuan was thrown into the river every year, hoping that the fish in the river would eat the rice dumplings without harming Qu Yuan’s body.Qu Yuan died in 278 BC, but the earliest known documented association between him and the zong dumplings occurs much later, in the mid 5th century (Shishuo Xinyu Chinese: \u4e16\u8bf4\u65b0\u8bed, or A New Account of the Tales of the World).,[10] And a widely observed popular cult around him did not develop until the 6th century AD, as far as can be substantiated by evidence.[11] But by the 6th century, sources attest to the offering of zongzi on the Double Fifth Festival (5th day of the 5th month of the lunar calendar) being connected with the figure of Qu Yuan.[12]As for the origin myth, a fable recounts that the people commemorated the drowning death of Qu Yuan on the Double Fifth day by casting rice stuffed in bamboo tubes; but the practice changed in the early Eastern Han dynasty (1st century AD),[13][b] when the ghost of Qu Yuan appeared in a dream to a man named Ou Hui (Chinese: \u5340\u56de, \u6b50\u56de) and instructed him to seal the rice packet with chinaberry (or Melia) leaves and bind it with colored string, to repel the dragons (jiaolong) that would otherwise consume them. However, this fable is not attested in contemporary (Han Period) literature, and only known to be recorded centuries later in Wu Jun\u00a0[zh] (\u5449\u5747; Wu ch\u00fcn, d. 520)’s Xu Qixieji (\u300e\u7e8c\u9f4a\u8ae7\u8a18\u300f; Hs\u00fc-ch’ih-hsieh-chih).[14][15][16][17]Also, Qu Yuan had (dubiously, by “folklore” or by common belief) become connected with the boat races held on the Double Fifth, datable by another 6th century source.[18] \u300a\u834a\u695a\u6b72\u6642\u8a18\u300b(6th c.), under the “Fifth Day of the Fifth Month” heading.[19] Modern media has printed a version of the legend which says that the locals had rushed out in dragonboats to try retrieve his body and threw packets of rice into the river to distract the fish from eating the poet’s body.[20]History[edit]Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Double Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunar calendar, and commonly known as the “Dragon Boat Festival” in English. The festival falls each year on a day in late-May to mid-June in the International calendar.The practice of eating zongzi on the Double Fifth or summer solstice is concretely documented in literature from around the late Han (2nd\u20133rd centuries).[c] At the end of the Eastern Han dynasty, people made zong, also called jiao shu, lit. “horned\/angled millet”) by wrapping sticky rice with the leaves of the Zizania latifolia plant (Chinese: \u83f0; pinyin: gu, a sort of wild rice[21]) and boiling them in lye (grass-and-wood ash water).[22] The name jiao shu may imply  “ox-horn shape”,[21] or cone-shape. That the zong or ziao shu prepared in this way was eaten on the occasion of the Double Fifth (Duanwu) is documented in works as early as the Fengsu Tongyi, AD 195).[22] These festive rice dumplings are also similarly described in General Zhou Chu (236\u2013297)’s Fengtu Ji, “Record of Local Folkways”[19][24] Various sources claim that this Fengtu Ji contains the first documented reference regarding zongzi,[25][26] even though it dates somewhat later than the Fengsu Tongyi.In the Jin dynasty (\u664b, AD 266\u2013420), zongzi was officially a Dragon Boat Festival food.[27][28] Anecdotally, an official called Lu Xun\u00a0[zh] from the Jin dynasty once sent zongzi which used yizhiren\u00a0[zh] (Chinese: \u76ca\u667a\u4ec1, the fruit of Alpinia oxyphylla or sharp leaf galangal) as additional filling; this type of dumpling was then dubbed yizhi zong (Chinese: \u76ca\u667a\u7cbd, literally “dumplings to increase wisdom”).[27][29] Later in the Northern and Southern dynasties, mixed zongzi appeared, the rice was filled with fillings such as meat, chestnuts, jujubes, red beans,[30][28] and they were exchanged as gifts to relatives and friends.[27][28]In the 6th century (Sui to early Tang dynasty), the dumpling is also being referred to as “tubular zong” (Chinese: \u7b52\u7cc9\/\u7b52\u7cbd; pinyin: tongzong), and they were being made by being packed inside “young bamboo” tubes.[31][d] The 6th century source for this states that the dumplings were eaten on the Summer Solstice,[31] (instead of the Double Fifth).In the Tang dynasty, the shape of zongzi appeared conical and diamond-shaped, and the rice which was used to make zongzi was as white as jade.[28]Datang zongzi (i.e. the zongzi eaten in Tang Imperial period) was also recorded in some classical-era Japanese literature,[28] which was heavily influenced by Tang Chinese culture.In the Northern Song dynasty period, the “New augmentation to the Shuowen Jiezi” (Chinese: \u8aac\u6587\u65b0\u9644; pinyin: Shouwen xinfu) glossed zong as rice with reed leaves wrapped around it.[e][32]Mijiian Zong (zongzi with glac\u00e9 fruit) was also popular in the Song dynasty.[28] Also during the Song Dynasty, there were many preserved fruit zongzi. At this time also appeared a pavilion filled with zongzi for advertising, which showed that eating zongzi in the Song dynasty had been very fashionable.In the Yuan and Ming dynasties, the wrapping material had changed from gu (wild rice) leaf to ruo (\u7bac; the Indocalamus tessellatus bamboo) leaf, and then to reed leaves,[28][dubious  \u2013 discuss]and filled with materials like bean paste, pine nut kernel, pork, walnut,[28]jujube, and so on. The varieties of zongzi were more diverse.During the Ming and Qing dynasties, zongzi became auspicious food. At that time, scholars who took the imperial examinations would eat “pen zongzi“, which was specially given to them at home, before going to the examination hall.  Because it looked long and thin like a writing brush, the pronunciation of “pen zongzi” is similar to the Chinese word for “pass”, which was for good omen.[failed verification]Ham zongzi appeared in the Qing dynasty.[33][better\u00a0source\u00a0needed]Every year in early May of the lunar calendar, the Chinese people still soak glutinous rice, wash the leaves and wrap up zongzi.[28]Description[edit]Video of zongzi being made in Hainan, China  Prepackaged dried bamboo leaves for making zongziThe shapes of zongzi vary,[34] and range from being approximately tetrahedral in southern China to an elongated cone in northern China. In the Chiang Kai-shek Memorial Hall in Taipei, plastic mock-ups of rectangular zongzi are displayed as an example of the zongzi eaten by Chiang Kai-shek.[citation needed] Wrapping zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event in which everyone helps out.While traditional zongzi are wrapped in bamboo leaves,[35] the leaves of lotus,[36]reed,[37]maize, banana,[38]canna, shell ginger, and pandan sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique aroma and flavor to the rice.The fillings used for zongzi vary from region to region, but the rice used is almost always glutinous rice (also called “sticky rice” or “sweet rice”). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using. In the north, fillings are mostly red bean paste and tapioca or taro. Northern style zongzi tend to be sweet[39] and dessert-like. In the northern region of China, zongzi filled with jujubes are popular.[28]Southern-style zongzi, however, tend to be more savoury or salty.[39] Fillings of Southern-style zongzi include ham,[28] salted duck egg, pork belly, taro, shredded pork or chicken, Chinese sausage, pork fat, and shiitake mushrooms.[40]  However, as the variations of zongzi styles have traveled and become mixed, today one can find all kinds of them at traditional markets, and their types are not confined to which side of the Yellow River they originated from.Zongzi need to be steamed or boiled for several hours depending on how the rice is prepared prior to being added, along with the fillings. With the advent of modern food processing, pre-cooked zongzi (usually in vacuum packs or frozen) are now available.Fillings[edit]  When offered for sale at the same time, zongzi with different fillings may be identified by shape, size, or colored string.Sweet:Salty or savory:Either or neutral:Variations[edit]China[edit]  Southern and Northern Chinese style zongzi  Unwrapped zongzi with pork and mung beans (left), pork and peanuts (right)Jiaxing zongzi (\u5609\u5174\u7cbd\u5b50): This is a kind of zongzi famous in mainland China and named after the city Jiaxing. Typically savory with the rice mixed with soy sauce and having pork, water chestnut and salted duck egg yolk as its filling, but sweet ones with mung bean or red bean filling also exist.Jia zong (\u5047\u7cbd): Instead of glutinous rice, balls of glutinous rice flour (so no individual grains of rice are discernible) are used to enclose the fillings of the zongzi. These “fake zong” are typically smaller than most and are much stickier.  Northwestern style zongziJianshui zong (\u78b1\u6c34\u7cbd): These “alkaline water zong”  are typically eaten as a dessert item rather than as part of the main meal. The glutinous rice is treated with jianzongshui (\u78b1\u7cbd\u6c34, alkali[ne] zongzi water, aqueous sodium carbonate or potassium carbonate), giving them their distinctive yellow color. Jianshui zong typically contain either no filling or are filled with a sweet mixture, such as sweet bean paste. Sometimes, a certain redwood sliver (\u8607\u6728) is inserted for color and flavor. They are often eaten with sugar or light syrup.Cantonese jung (\u5e7f\u4e1c\u7cbd): This is representative of the southern variety of zongzi, usually consisting of marinated meat, such as pork belly, and duck, with other ingredients like green bean paste, mushrooms, dried scallops, and salted egg york. Cantonese jung are small, the front is square, back has a raised sharp angle, shaped like an awl.[further explanation needed]Chiu Chou jung (\u6f6e\u5dde\u7cbd): This is a variation of Cantonese jung with red bean paste, pork belly, chestnut, mushroom, and dried shrimp, in a triangular prism.[42]Banlam zang (\u95fd\u5357\u7cbd): Xiamen, Quanzhou area is very famous for its pork dumplings, made with braised pork with pork belly, plus mushrooms, shrimp, and so on.Sichuan zong (\u56db\u5ddd\u7cbd): Sichuan people like to eat spicy food, so they make spicy rice dumplings. They add Sichuan peppercorns, chili powder, Sichuan salt, and a little preserved pork, wrapped into four-cornered dumplings. Cooked and then roasted, it tastes tender and flavorful.Beijing zong (\u5317\u4eac\u7cbd): The Beijing zong are sweet and often eaten cold.[40] Common fillings include red dates and bean paste, as well as preserved fruit.[43]Taiwan[edit]Taiwanese zongzi are regionally split by the process of cooking rather than filling.Northern Taiwanese zongzi (\u5317\u90e8\u7cbd) are wrapped with husks of Phyllostachys makinoi bamboo (\u6842\u7af9\u7c5c), then steamed.Southern Taiwanese zongzi (\u5357\u90e8\u7cbd) are wrapped with leaves of Bambusa oldhamii (\u9ebb\u7af9\u8449), then boiled.The filling is classified simply by eating habits:Vegetarian zongzi in Taiwan is made with dry peanut flakes.[40]The meat-filled zongzi in Taiwan is made with fresh pork, chicken, duck, egg yolk, mushroom, dried shrimps, or fried scallions.[40]Japan[edit]Japanese chimaki are very similar to the Chinese versions but possibly with different fillings, and are divided into savory and sweet types.[44]A special sweet chimaki is eaten on Children’s Day (kodomo no hi, May 5), and is identifiable by its long narrow conical shape.[44]Mauritius[edit]Sweet zong is a zongzi made of a plain rice (i.e. without any fillings) which is eaten with crushed peanut in sugar.Salty zong contains meat, beans and other fillings in the rice.Malaysia and Singapore[edit]  Nyonya Chang on sale in Singapore.Nyonya chang (\u5a18\u60f9\u7cbd): A specialty of Peranakan cuisine, these zongzi are made similarly to those from southern China. However, pandan leaves are often used, in addition to bamboo leaves, for the wrapping while minced pork with candied winter melon, a spice mix, and sometimes ground roasted peanuts are used as the fillings. As with a common practice found in Peranakan pastries, part of the rice on these zongzi are often dyed blue with the extract from blue pea flower to add to the aesthetic.[45]In Malaysia, ketupat daun palas is a delicacy during festival made by Muslim majority of Malaysia. Like zongzi, ketupat is made from glutinous rice. Soaked glutinous rice is wrapped inside a triangle of “daun palas” a type of palm tree leaves, then steamed.[46]Ketupats are eaten with beef or chicken rendang, a type of curry, during Aidilfitri and Aidiladha festivals. Another variation is lemang, made by cooking the glutinous rice inside of empty bamboo shells using hot coals rather than steaming.The Jiaxing Zongzi Culture Museum in Jiaxing, China has exhibits of the cultural history and various styles of zongzi.[47][48]Gallery[edit]Variations of zongziZongzi assembly in ShanghaiJianshui zongzi without fillingsJapanese-style chimaki may have a long narrow conical shapeDessert zongzi made with translucent glutinous rice pasteFancy decorated zongzi in a museum displaySee also[edit]Explanatory notes[edit]^ After composing the Jiu Zhang (“Nine Declarations”) part of the Chu ci; this according to Wang Yi, the ancient (Han dynasty period) commentator to Qu Yuan as a poet.[9] (More specifically, penning Lament for Ying portion of the Nine Declarations when the Qin general Bai Qi captured Yingtu, then the capital of Chu, in 278 BC[citation needed]).^ The first year of Eastern Han (Year 1 of Jianwu era, AD 25) to be more precise.^ The claim that the zongzi dates to the Spring and Autumn Period occurs in a book by a non-expert (Dong Qiang\u00a0[zh], a French literature professor and translator), and only an unnamed “Record” is cited as evidence.[21] Other web sources concur with this claim.^ Here following Ian Chapman who renders (tong zong) as “tubular zong“.[19]^ The original Shuowen Jiezi dates to c. AD 100, but this character was added to the dictionary in the 10th century. The leaf plant is given as lu (simplified Chinese: \u82a6; traditional Chinese: \u8606; pinyin: lu), or “reed”.References[edit]Citations^ Cantodict, \u7cbd (zung2 zung3 | zong4)\u00a0: glutinous rice dumpling^ Roufs, T.G.; Roufs, K.S. (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p.\u00a081. ISBN\u00a0978-1-61069-221-2. Retrieved November 5, 2016.^ “Sweet and savory: Zongzi beyond your expectation”. China Daily. 2018-06-18. Retrieved 2021-10-13.^ Avieli, Nir (2012). Rice Talks: Food and Community in a Vietnamese Town. Indiana University Press. p.\u00a0223. ISBN\u00a0978-0-253-35707-6.^ “‘Chinese tamales’ tastily fete culture”. October 14, 2013.^ “Grandma Hsiang’s Chinese Tamales – LUCKYRICE”. luckyrice.com. Archived from the original on 2018-05-27.^ “LE DRAGON BOAT FESTIVAL\u00a0: Une f\u00eate qui r\u00e9unit toutes les communaut\u00e9s, selon Mike Wong”. Le Mauricien (in French). 2014-06-08. Retrieved 2021-04-25.^ a b Zhang, Hanmo (2018). “The Author as an Individual Writer: Sima Qian, the Presented Author”. Authorship and Text-making in Early China. e Gruyter. p.\u00a0245. ISBN\u00a09781501505195. JSTOR\u00a0j.ctvbkk21j.9.^ Ma, Xiaojing \u9a6c\u6653\u4eac (1999), Zhongguo 100 zhong minjian jieri \u4e2d\u56fd100\u79cd\u6c11\u95f4\u8282\u65e5 [100 kinds of folk festivals in China], Guangxi renmin chuban she, p.\u00a0200, ISBN\u00a07-219-03923-9^ Chittick (2010), p.\u00a0111: “there is no evidence that he was widely worshiped or much regarded in popular lore prior to the sixth century CE”.^ Wu Jun\u00a0[zh] (\u5449\u5747; Wu ch\u00fcn (d. 520), Xu Qixieji. See below.^ Lee-St. John, Jeninne (14 May 2009). “The Legends Behind the Dragon Boat Festival”. Smithsonian Magazine.^ Chi, Hsing (Qi Xing) (2000). “Chu Yuan”. Classical and Medieval Literature Criticism. Vol.\u00a036. Gale Research Company. pp.\u00a0125, 95 (in brief), 132 (notes). ISBN\u00a00-78764-378-5.: “chiao-lung”^ a b Chan, Timothy Wai Keung (July\u2013September 2009). “Searching for the Bodies of the Drowned: A Folk Tradition of Early China Recovered”. Journal of the American Oriental Society. 129 (3): 385 and n1. JSTOR\u00a020789417.^ Gujin Tushu Jicheng \u300e\u53e4\u4eca\u5716\u66f8\u96c6\u6210\u300fBook 51,  excerpt from “Xu Qixieji\u300a\u7e8c\u9f4a\u8ae7\u8a18\u300b .^ Chan (2009) citing Wu Jun Xu Qixie though not explicitly mentioning zong, only paraphrasing as “rice wrapped with five-colored strings”.[15]^ Jingchu Suishiji^ a b c d Chapman, Ian, ed. (2014), “28 Festival and Ritual Calendar: Selections from Record of the Year and Seasons of Jing-Chu“, Early Medieval China: A Sourcebook, Wendy Swartz; Robert Ford Campany; Yang Lu: Jessey Choo (gen. edd.), Columbia University Press, p.\u00a0479, ISBN\u00a09780231531009^ The origin of tsungtsu Archived May 15, 2007, at the Wayback Machine^ a b c Dong, Qiang [in Chinese] (2016). Yinshi Juan \u98f2\u98df\u5377 [Diet]. Wei Jingqiu \u9697\u9759\u79cb (tr.). Anhui People’s Publishing House. p.\u00a099. ISBN\u00a09781921816918.^ a b c Gujin Tushu Jicheng \u300e\u53e4\u4eca\u5716\u66f8\u96c6\u6210\u300f Book 51, excerpt from “Fengsu Tongyi\u300a\u98a8\u4fd7\u901a\u7fa9\u300b“.^ Beijing Foreign Languages Press (2012). Chinese Auspicious Culture. Shirley Tan (tr.). Asiapac Books. p.\u00a036. ISBN\u00a09789812296429.^ Li, Yunnan \u674e\u96f2\u5357 (2018),  \u7530\u5146\u5143; \u6851\u4fca (eds.), “Jingchu diqu duanwu yinshi minsu tanxi” \u834a\u695a\u5730\u533a\u7aef\u5348\u996e\u98df\u6c11\u4fd7\u63a2\u6790 [Analysis of the folklore of eating and drinking habits on the Double Fifth in the Jingchu region], \u300e\u8ffd\u672c\u6eaf\u6e90\u2014\u2014\u51e4\u821f\u7ade\u6e21\u66a8\u7aef\u5348\u6587\u5316\u5b66\u672f\u7814\u8ba8\u4f1a\u8bba\u6587\u96c6\u300f, Beijing Book Co. Inc., ISBN\u00a09787307200487^ Wu, Yue \u671b\u5cb3 (2007). Ershisi jieqi \u4e8c\u5341\u56db\u7bc0\u6c23\u8207\u98df\u7642 [Twenty-four solar terms prescribed food therapy]. Jilin Science and Technology Press \u5409\u6797\u79d1\u5b66\u6280\u672f\u51fa\u7248\u793e.^ a b c “Zongzi fazhanjianshi.” \u7cbd\u5b50\u53d1\u5c55\u7b80\u53f2\uff1a\u53e4\u79f0 \u201c\u89d2\u9ecd\u201d \u664b\u4ee3\u52a0\u5165\u4e2d\u836f\u6750-\u65b0\u534e\u7f51 [Brief developmental history of the zongzi dumpling..]. www.xinhuanet.com. Archived from the original on February 25, 2021.^ a b c d e f g h i j k Wei, Liming (2011). Chinese festivals (Updated\u00a0ed.). Cambridge: Cambridge University Press. pp.\u00a038\u201339. ISBN\u00a0978-0-521-18659-9. OCLC\u00a0751763923.^ Zheng, Jinsheng; Kirk, Nalini; Buell, Paul D.; Unschuld, Paul U. (2016). Dictionary of the Ben Cao Gang Mu, Volume 3: Persons and Literary Sources. University of California Press. p.\u00a0313. ISBN\u00a09780520291973.^ Actually, “chestnut and jujube dates” (Chinese: \u6817\u68d7) were already documented in the Fengsu Tongyi account of zong.[22]^ a b Jingchu Suishiji \u300a\u834a\u695a\u6b72\u6642\u8a18\u300b(6th c.), under the “Summer Solstice” heading.[19]^ Xu, Ruoxin \u8a31\u82e5\u99a8 (25 June 2020). “Duanwu jie \/ zong, zong, zong nage zi cai zhengcue?” \u7aef\u5348\u7bc0\uff5c\u7cc9\u3001\u7cbd\u3001\u7ced\u54ea\u500b\u5b57\u624d\u6b63\u78ba\uff1f\u4e2d\u6587\u7cfb\u8b1b\u5e2b\u7aef\u5348\u7bc0\u300c\u7cc9\u300d\u5b57\u9010\u500b\u89e3 [Double Fifth Festival\/zong, zong, zong which character is correct?]. Ming Pao \u660e\u5831., citing scholar Hung Yeuk Chun \u82e5\u9707\u8a8d.^ “\u7aef\u5348\u8282\u5403\u7cbd\u5b50\u7684\u6765\u5386\u7531\u6765__\u4e2d\u56fd\u9752\u5e74\u7f51”. news.youth.cn.^ a b c d Schmidt, A.; Fieldhouse, P. (2007). The World Religions Cookbook. Greenwood Press. pp.\u00a027\u201328. ISBN\u00a0978-0-313-33504-4. Retrieved November 5, 2016.^ Thurman, Jim (June 9, 2016). “Where to Find Chinese Zongzi, the Sweet Pork-Filled Tamales Wrapped in Bamboo”. L.A. Weekly. Retrieved November 5, 2016.^ a b c d e f Liao, Y. (2014). Food and Festivals of China. China: The Emerging Superpower. Mason Crest. p.\u00a0pt68. ISBN\u00a0978-1-4222-9448-2. Retrieved November 5, 2016.^ Jing, J. (2000). Feeding China’s Little Emperors: Food, Children, and Social Change. Stanford University Press. p.\u00a0105. ISBN\u00a0978-0-8047-3134-8. Retrieved November 5, 2016.^ Mayhew, B.; Miller, K.; English, A. (2002). South-West China. LONELY PLANET SOUTH-WEST CHINA. Lonely Planet Publications. p.\u00a0121. ISBN\u00a0978-1-86450-370-8. Retrieved November 5, 2016.^ a b Gong, W. (2007). Lifestyle in China. Journey into China. China Intercontinental Press. pp.\u00a012\u201313. ISBN\u00a0978-7-5085-1102-3. Retrieved November 5, 2016.^ a b c d Stepanchuk, Carol (1991). Mooncakes and hungry ghosts\u00a0: festivals of China. Charles Choy Wong. San Francisco: China Books & Periodicals. p.\u00a047. ISBN\u00a00-8351-2481-9. OCLC\u00a025272938.^ a b Stepanchuk, C.; Wong, C.C. (1991). Mooncakes and Hungry Ghosts: Festivals of China. China Books & Periodicals. p.\u00a047. ISBN\u00a0978-0-8351-2481-2. Retrieved November 5, 2016.^ “\u5317\u65b9\u7cbd\uff0f\u5357\u65b9\u7cbd\uff0f\u5ee3\u6771\u7cbd\uff0f\u6f6e\u5dde\u7cbd \u6709\u4f55\u5206\u5225\uff1f”. \u6046\u9999\u8001\u9905\u5bb6 Hang Heung Cake Shop. Retrieved 2021-06-14.^ “\u4e0d\u540c\u5730\u533a\u7684\u7cbd\u5b50,\u4f60\u4e86\u89e3\u591a\u5c11?”. www.sohu.com.^ a b Ung, Judy (April 27, 2019). “Facts About Japanese Chimaki”. The Spruce Eats. Retrieved 2021-10-13.^ “Nyonya Rice Dumplings Recipe (Zong Zi) \u5a18\u60f9\u7cbd\u5b50”. Huang Kitchen. June 17, 2015.^ “Cara Buat Ketupat Palas Lemak Yang Sedap Untuk Raya”. RASA (in Malay). 2021-05-06. Retrieved 2022-11-15.^ “Museums in Zhejang: Jiaxing Zongzi Culture Museum_In Zhejiang”. inzhejiang.com. Retrieved 2021-10-13.^ “Jiaxing Zongzi Culture Museum”. www.chinawiki.net. Retrieved 2021-10-13.BibliographyChittick, Andrew (2010), Patronage and Community in Medieval China: The Xiangyang Garrison, 400-600 CE, SUNY Press, pp.\u00a0112\u2013113, ISBN\u00a09781438428994Hawkes, David (1985). The Songs of the South: An Anthology of Ancient Chinese Poems by Qu Yuan and Other Poets. Penguin Books. ISBN\u00a09780140443752.Hsu, ManLi \u8a31\u66fc\u9e97 (2004), “Tango f\u016bbutsushigo sh\u014dk\u014d” \u7aef\u5348\u98a8\u7269\u8a69\u8a9e\u5c0f\u8003 [A study about poems of ‘Duan-wu’] (PDF), The Geibun-kenkyu: Journal of Arts and Letters \u85dd\u6587\u7814\u7a76 (in Japanese): 39\u201367External links[edit]Wikimedia Commons has media related to Zongzi.     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