Dragon Boat Festival's Zongzi Sweet or Salty? -- Air China present zongzi to celebrate the festival

(Source: Air China)

Ms. Li (Beijing)

[Sweet zongzi] the sweet flavor makes people happy

Ms. Li lives in Beijing. She will always be busy when the Dragon Boat Festival arrives. According to the Beijing tradition, she makes sweet zongzi by herself and places some Chinese mugwort in front of the door.

Beijingers are fairly smart when it comes to eating sweet zongzi. The stuffing can be fruit such as red dates or red bean paste. The leaf is a special bamboo shoot leaf from the South with a special fresh scent.

The shape of sweet zongzi is different and varies throughout other regions. Beijing sweet zongzi is of large size and comes in either in a square or triangle shape. "Eating a zongzi can make people happy." Ms. Li proclaims.

Except the sweet zongzi, the Northern Chinese also eat a kind of zongzi which made of sticky rice and has no filling, which is boiled and eaten with a sugar dip.

According to Ms. Li, the cooking method of Northern Chinese style zongzi is simple, first soak the sticky rice in water and wait until it swells. Afterwards, wrap the rice along with Chinese dates and raisins together using a bamboo leaf.

Ms. Wan (Shanghai)

[Salty zongzi] delicious and distinctive

"My family likes to eat salty zongzi, it tastes good." said by Ms. Wan who lives in Changning district in Shanghai. Her family makes salty zongzi every year.

Ms. Wan introduced the cooking method in detail: first, cut the pork into pieces, and marinate in gravy, soy sauce, salt, and pepper overnight. The sticky rice needs to be soaked in water for 1-2 hour. Afterwards, pour out the water and marinate the rice in gravy, soy sauce, and salt for 2 hours. After that, cut shiitake mushrooms into pieces and mix it together with salt and soya sauce. The dumpling leaves needs to be boiled for 2-3 minutes. When the leaves are pliable, place the sticky rice on it and place meat and shitake mushroom pieces, and bamboo in the middle, then finish off by add another layer of rice on top. The zongzi must be tightly wrapped. This can be achieved by binding it with a straw string. When finished, put the zongzi into a pot and make sure to add enough water to cover the zongzi. Then, bring the water to a boil and continue for 3 hours.

During the Dragon Boat Festival (on the 9th of June), all the departing flights with meals will be accompanied by a sweet and a salty zongzi.

(Source: Air China)

(Source: Air China)

For special guests who have religious beliefs, Air China flights will provide red bean paste zongzi.

"Zongxiang" is named from Air China food brand "Zixuanlixiang," and the pronunciation is close to "enjoy" in Chinese. Air China carries the Chinese traditional culture, and offers holiday greetings to the guests. The zongzi fragrance will fill Air China's flights during the Dragon Boat Festival.