Polydish city guide
Best Zongzi in San Francisco
“Glutinous rice stuffed with sweet or savory fillings, wrapped in bamboo leaves and steamed or boiled.”
What the real thing tastes like
Zongzi (Chinese: 粽子; pinyin: zòngzi), simply zong (Chinese: 粽; pinyin: zòng; Jyutping: zung2) or translated as rice dumplings and, alternatively, as Chinese tamales, is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling.
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Zongzi are glutinous rice parcels wrapped tight in bamboo leaves, their pillowy interiors studded with fillings that swing between sweet and savory—red bean paste or pork belly, Chinese sausage or whatever tradition dictates. The leaves themselves become part of the eating experience, imparting a subtle vegetal whisper as steam or boiling water coaxes the rice to tenderness.
Order it here when it has
- versatile fillings
- aromatic leaf wrapping
- tender, yielding texture
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