Description
Chiu Je Farm
🚚 Fastest Delivery Time : It takes 2-5 days.
🐝 Supplier / Origin：Chiu Je Farm / Hong Kong
🔖 Certification： Licensed Fehd Food Processing License
🌱 About the Producer / Supplier：
Chiu Jie is a cooking instructor. For many years, Chiu Jie has been making rice dumplings for different organizations or teaching people to make rice dumplings before the festival.
🌱 Supplier Products：
🛍 Product Information：
💯 As low as $380 (select SF Express frozen food, SF Express frozen food pick-up point), including free delivery service.
🌷 Enjoy instant discount prices on Cuize's hometown rice dumpling series. Our online store members also have additional discounts. Welcome to inquire!
Ingredients: glutinous rice, five-flower meat, green beans, eggplant, pigtail, garlic, salt, oil.
Binomial Name：-
Chinese Name：鹹肉糭 | 粽
Other Names：Pork Rice Dumpling
Product Description：Zongzi, also known as rice dumplings or rice dumplings, is one of the foods celebrated during the Dragon Boat Festival. It is traditionally made from white rice (it can also be ground into flour from millet, taro, corn, sorghum and other grains), and is wrapped with leaves on the outside and inside. The ingredients include bean paste, mung beans, red beans, black-eyed peas, soybeans, sausages, salted duck eggs, peanuts, chestnuts, corn, mushrooms, dried shrimps, pork, etc., and are boiled or steamed.
Zongzi is the representative food of Dragon Boat Festival
Ingredients in Zongzi
Relevant documents were first found in "Fengtu Ji" written in Zhou Dynasty in the Western Jin Dynasty in the third century AD, and it was not originally related to sacrifices. After hundreds of years, later generations embedded its origins into folk beliefs in various places, and derived legends about dragon sacrifices, Wu Zixu or Qu dollar.
In addition to commemorating Qu dollar, Zongzi is considered to be related to Wu Zixu's belief in Jiangsu and other places.
Dragon Boat Festival
The Dragon Boat Festival is a traditional festival in the Chinese cultural circle. It is held on the fifth day of the fifth lunar month every year. It is a summer festival to bid farewell to the five plague gods and drive away plagues. It is one of the four major Chinese festivals. Along with the New Year and Mid-Autumn Festival, it is an important traditional festival in mainland China, Hong Kong, Macau, Taiwan, Singapore, Malaysia, the Japanese Islands, the Ryukyu Islands, the Korean Peninsula, and Vietnam in the cultural circle of Chinese characters. In September 2009, UNESCO officially approved its inclusion in the Representative List of Human Intangible Cultural Heritage, making the Dragon Boat Festival the first Chinese festival to be selected as a world intangible cultural heritage.
According to widespread legend, Qu dollar, the patriotic poet of Chu State, committed suicide by drowning himself in the Miluo River on this day. Later, in memory of Qu dollar, some people called it Poet's Day. It may be said that it is the death day of Wu Zixu, a loyal minister of the state of Wu.
Variety：Names
As it diffused to other regions of Asia over many centuries, zongzi became known by various names in different languages and cultures,[5] including phet htoke (ဖက်ထုပ်) in Burmese-speaking areas (such as Myanmar), nom chang in Cambodia, machang in Philippines, bacang in Indonesia, khanom chang in Laos, and ba-chang in Thailand.
Vietnamese cuisine also has a variation on this dish known as bánh ú tro or bánh tro.
In Malaysia, Indonesia, Singapore, and Taiwan, zongzi is known as bakcang, bacang, or zang (from Hokkien Chinese: 肉粽; Pe̍h-ōe-jī: bah-chàng; 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".
Southern rice dumplings (left) and northern rice dumplings (right)
red bean rice dumplings
Southern rice dumplings are mostly cone-shaped; alkaline water rice dumplings (lye water rice dumplings)
Guangdong rice dumplings (Guangdong, Hong Kong and Macao)
In the south, rice dumplings are mostly wrapped with bamboo leaves, and reed leaves are also used. The shape of the rice dumpling is close to a triangular pyramid and is larger in size. The fillings include glutinous rice plus meat, red beans, etc., with various flavors including sweet, salty, meat and vegetable, among which Jiaxing meat rice dumplings are the most famous. The main types of southern rice dumplings include meat rice dumplings, date rice dumplings, chestnut rice dumplings, etc.
The practices in Guangdong, Hong Kong and Macao are roughly similar to many coastal areas in southern China, but steamed rice dumplings, alkaline water rice dumplings (sweet food) and bacon rice dumplings (savory food) are the main ones. Red bean rice dumplings and mung bean rice dumplings are also popular. In recent years, there are also teahouses and some hawkers selling it. During the Dragon Boat Festival, some food companies even use expensive ingredients such as shark's fin, abalone, Jinhua ham, cured meat, Jiang Yaozhu, etc. as fillings. In addition, because Hong Kong has many Hong Kong people from different origins, such as Chaozhou, Hakka, Southern Fujian, Shanghai, Hainan and other places, it is easy for Hong Kong people to come into contact with many different types of rice dumplings. In recent years, crystal rice dumplings, Zhongshan Ludou rice dumplings, and Taishan rice dumplings made with sago instead of glutinous rice have also appeared.
Teochew Rice Dumpling
The outer shape is a triangular pyramid, depending on the size of the bamboo leaves. It is made of one or two bamboo leaves wrapped with fillings and tied with a strip of salt water grass.
The fillings include glutinous rice with or without seasoning, glutinous rice made with brine, bean paste balls made of sweet red bean paste wrapped in lard mesh, brine semi-fatty lean pork, mushrooms, dried shrimps, millet seeds, etc. The position of the fillings has been arranged, and the sweet bean paste balls are surrounded by unseasoned light glutinous rice. Therefore, even if the fillings are sweet and salty, they can still blend out an attractive taste and have a unique flavor. The brine used contains galangal, star anise, tangerine peel, etc.
Northern rice dumpling
The filling is filled with glutinous rice, sticky yellow rice, etc., and dates can also be added. Generally, there is only sweet filling, usually with red bean paste or red dates. It is sealed with yellow rice or other sticky grains and tied with string or grass (traditionally, Malan grass is used in the north) to make a pyramid tetrahedron shape, and then Boiled in water and served hot or cold, it has the refreshing aroma of the leaves.
Jiaxing rice dumplings/Shanghai rice dumplings
Jiaxing rice dumplings are shaped like a triangular pyramid and come in varieties such as big meat, bean paste, and chicken rice dumplings. Its rice dumplings are unique in selecting ingredients, making and cooking. The rice should be high-quality white glutinous rice, and the meat should be selected from the hind legs of pigs. After the rice dumplings are cooked, the oil from the fat meat will seep into the rice, making it delicious, fat but not greasy. Many friends at home and abroad know the place name of Jiaxing, Zhejiang after tasting Jiaxing rice dumplings. Jiaxing rice dumplings have the highest sales volume under the two brands "Zhenzhen Laolao" and Wufangzhai. Jiaxing has several commercially successful rice dumpling brands, making Jiaxing rice dumplings the most famous rice dumplings in mainland China.
Because Shanghai is geographically close to Jiaxing, the taste and shape of the rice dumplings are basically the same as those of Jiaxing rice dumplings, but Shanghai rice dumplings have four corners.
In modern times, some northern rice dumplings have become the same as those in the south, becoming four-corner rice dumplings. But it is still mainly conical. But the taste is still mostly jujube, small jujube, golden jujube or bean paste, which is mainly sweet and less salty.
Yoghurt rice dumplings, popular in Kashgar, Hotan and other places in Xinjiang, are made by pouring yogurt and jam on white rice dumplings.
Hakka rice dumplings
Rice dumplings (米粽): steamed glutinous rice (mostly round glutinous rice) wrapped with shrimp, shallots, preserved vegetables, shredded mushrooms, pork and other ingredients, wrapped in sun-dried Ma bamboo leaves and then steamed. Different from other hot-eating rice dumpling cultures in Taiwan, it is eaten after cooling. In addition, glutinous rice does not need to be fried or boiled during the cooking process, so the appearance of the rice dumplings is white.
Bǎn zòng (粄粽): The glutinous rice is soaked in water and ground into rice slurry. The water is drained and kneaded into Zongzi balls. Preserved vegetables and spices are added and then wrapped in Ma bamboo leaves and steamed. It's more time-consuming to make, so the flavor is more special.
Wild ginger rice dumplings (野薑花粽): a famous snack on Neiwan Old Street, a Hakka settlement in Hsinchu County, Taiwan. Wild ginger leaves are wrapped with mountain mushrooms, pork, and glutinous rice. They are steamed and eaten, and are filled with the aroma of wild ginger flowers.
Japan
Some areas in Japan also have the custom of eating rice dumplings during the Dragon Boat Festival. There are many different styles of Japanese rice dumplings.
Taiwanese rice dumplings (in Yokohama Chinatown)
One of them is in the shape of a long strip with straw sticking out from the end, and several are tied into a bundle.
In Yamakita Town, Niigata Prefecture, there is a kind of Lye rice dumpling called gray juice Sasaki (灰汁笹巻き).
Asahina rice dumplings (朝比奈粽) are a specialty of Asahina (Japanese: Asahina Village (Shita-gun, Shizuoka Prefecture)), made with camellia roots.
Gray juice 巻き (Japanese: gray juice 灰汁巻き) is similar to the Cantonese-style Lye rice dumplings. It is common in Southern Kyushu, such as Kagoshima Prefecture, Miyazaki Prefecture, Kumamoto Prefecture's Hitoyoshi and Kuma areas.
Singapore, Malaysia and Indonesia
Nyonya rice dumpling
In Malaysia and Singapore, because the local Peranakans have inherited part of the traditional Chinese culture brought by their ancestors, and are influenced by Malay culture, they use a unique "Chinese + Malay" mixing method to create Nyonya rice dumplings with local characteristics.
Ketupat
Five-spice bacon rice dumplings, emperor rice dumplings, salted egg peanut rice dumplings, eyebrow rice dumplings, mung bean rice dumplings, shrimp rice dumplings, alkaline water rice dumplings, alkaline water red bean paste, corn alkaline water rice dumplings, etc.
Mexican rice dumplings
Mexican tamales on a plate
Mexican rice dumplings (Spanish: tamal), also known as corn tamales or transliterated as Tamari rice dumplings. Similar to Brazilian rice dumplings, they are wrapped in corn leaves or banana leaves, and the meat is wrapped in corn flour. There are various styles, you can put various Mexican spices into corn flour, or add pumpkin seeds, grape kernels, almonds, olives, peppers, shrimps, etc. Some people also use fresh avocado or other fruit leaves instead of banana leaves to add an extra flavor.
Supply Season：Only available during the Dragon Boat Festival; April to June.
Storage Method：Storing and cooking rice dumplings
If placed in the refrigerator, it can be stored for 1 week. If forzen, for 3 to 6 months
rice dumplings should be eaten as soon as possible after purchasing and avoid long-term storage;
If you cannot eat it, you can freeze it in a refrigerator at minus 18 degrees Celsius and it can be stored for three months or more.
Before the rice dumplings are opened, the glutinous rice and fillings inside should not be exposed, and the rope should not be in direct contact with the rice dumplings during cooking to ensure that the rice dumplings are not contaminated before, after and during cooking;
If not for immediate consumption or cooking, rice dumplings should be stored at 4 degrees Celsius or below, or stored appropriately according to the instructions on the packaging;
Zongzi that have been cooked but not for immediate consumption should be placed in a covered container and stored in the upper compartment of the refrigerator after cooling.
Other raw food should be placed in the lower compartment to avoid cross-contamination;
Before eating, the rice dumplings should be reheated thoroughly until the core temperature reaches 75 degrees Celsius or above;
Zongzi should not be reheated more than once; and
Reheated rice dumplings should be eaten as soon as possible.
Method for steaming and freezing meat dumplings/vegetarian dumplings:
1. In order to maintain freshness, our rice dumplings will be cooked and then frozen before being shipped in a frozen state.
2. After taking it home, please put it in the freezer (ice tray) as soon as possible to keep it fresh (it is best to wrap it and put it in the ice tray to avoid moisture loss).
3. Before steaming the rice dumplings, defrost them in the air for 20-30 minutes (you dont need to defrost them until they are soft, just calculate the time).
4. Heat and steam in a pot over water. Time: steam for 35-40 minutes after the water boils (high heat first, remember to turn to low heat after the water boils)
5. It is strictly forbidden to heat it in the microwave. It will not be cooked in the microwave and will be unpalatable.
6. After steaming, it can be eaten hot or cold.
#Should Be / Avoided：
The glutinous rice in traditional rice dumplings is highly sticky, which can easily cause flatulence and slow digestion. However, the five-grain healthy rice dumplings contain crude fiber, which can cause gastrointestinal discomfort for people with poor digestive function. Traditional rice dumplings are often filled with high-fat and high-salt fillings, which can slow down the digestion speed of the intestines and stimulate more gastric acid secretion, which in turn can cause gastric ulcers. It is recommended to limit one rice dumpling to one meal and chew slowly to avoid indigestion.
*Food Compatibility：
There is no literature report.
Cooking Tips：Enjoy rice dumplings
Recommended heating method: After the water boils, steam the original rice dumpling leaves with water for about 30 minutes until the inside is heated through, then enjoy.
Before eating, wash your hands with running water and soap for at least 20 seconds; and
When eating, reduce the use of seasonings such as soy sauce or sugar.
Notes：In the past, borax was added to traditional Lye rice dumplings to extend the shelf life. Currently, rice dumplings banned from sale in Hong Kong contain non-permitted preservatives such as borax.
Please note that the rice dumplings sold in the market do not contain any added chemical testing covering preservatives (such as borax, salicylic acid and benzoic acid), heavy metals (such as arsenic, cadmium and mercury), pesticide residues (such as methamidophos and DDT) and dyes (e.g. Sudan Red), while microbiological testing includes pathogenic bacteria (e.g. Salmonella, Staphylococcus aureus and Bacillus cereus).
.
Dishes：
Tips for eating rice dumplings with low calories
Tip 1: Use bacon glutinous rice dumplings instead of dinner
Bacon dumplings instead of dinner
The calorie content of one bacon rice dumpling is equivalent to three bowls of white rice, which is basically the same amount of calories as a full meal. Therefore, if you plan to enjoy delicious bacon rice dumplings during the Dragon Boat Festival, the editor recommends that you can directly replace a main meal with bacon rice dumplings to avoid excessive intake of grains in one day.
The second trick: one portion of rice cake.
Bacon dumplings
If you just want to taste the bacon rice dumplings, the editor recommends dividing the bacon rice dumplings into equal portions and sharing them with family and friends. This way you can not only taste the bacon rice dumplings, but also enjoy them with your loved ones. Let’s have a healthy Dragon Boat Festival together.
🔸 Supplementary Information：
FALSE
It takes 2-3 days.This product is subject to arrival and may be shipped separately.
👩🏻🍳 Suggested Serving：
FALSE
🥗 Product Line：
Pork Rice Dumpling
🔅 Remark：
In the past, borax was added to traditional Lye rice dumplings to extend the shelf life. Currently, rice dumplings banned from sale in Hong Kong contain non-permitted preservatives such as borax.
Please note that the rice dumplings sold in the market do not contain any added chemical testing covering preservatives (such as borax, salicylic acid and benzoic acid), heavy metals (such as arsenic, cadmium and mercury), pesticide residues (such as methamidophos and DDT) and dyes (e.g. Sudan Red), while microbiological testing includes pathogenic bacteria (e.g. Salmonella, Staphylococcus aureus and Bacillus cereus).
🚚 Supply Period：
April - June
