'Tis the Season for Zong Zi, Joong, Bak Chang...
- Melanie Wong Aug 14, 2006 07:51 AM
The Dragon Boat festival is upon us again. Where are folks' favorite zong zi, joong, bak chang, etc. of all shapes, sizes, sweet or savory, and regionalities?
Shanghai-style zong zi -
Zong Zi (Zhong, Joong, Bak Chang) Round Up -
I like Taiwanese style Zong Zi, you can usually find them at Marina Market or 99 Ranch(not recommending or saying they're the best). Taiwanese style has soy and five spice powder in the rice. Some put chestnuts, stewed fat back, egg inside, dry shrimp and mushrooms.
If you have other sources of good Taiwanese style Zong Zi please share.
ooh, yes recommendations please! my landlady brought me some outstanding homemade ones once, with smoked pork. I droolingly devoured them.
my dad had just died, so she calls and says I want to bring you over some tamele. my east coast brain translated that as tomalley?
this was a hong kong style.
since it is such an art to make them, this would be a wonderful mini-class at city college, sur la table or draeger's.
Oops, is that drool on this message?
Sogo Tofu in San Jose (S. De Anza Blvd), the owners who are Hakka Taiwanese, might have Taiwanese style vegan zong zi, call ahead and ask.
About a year to two ago, the Millbrae Ming Tai had it as a special (HK style). Didn't have it but the waitresses were trying to push their sale.
gary soup, chow fun, others i would really like a response to this. I hope it is not a dying art.
The Dragon Boat festival is the 5th day of the 5th month of the lunar calendar. In 2006, this fell on May 31. In other years it's usually some time in June. I forgot about it this year with every thing else I had going on duringn that period. In any case, as long as the boats are still on the water, which is from about May to September, I like to think of it as dragon boat time and time for joong.
Oh, how I miss my grandma's Taiwanese style zhong zi! I'm going back to Taiwan this Nov. and I've requested that she teach me. But she said she gave away all her equipment!! So now I have to just eat my fill while I'm there!
But maybe if I can get some other source to teach me... if so I'll come back and teach a class!
At first I wasn't sure what this post was about, but then my jook sing sister and I still call them rice stuff. I never heard the Chinese name joong until I was out of college.
Of course nothing can match my paw paw's joong (big salty homemade hom don). I usually buy them at the Chinese charcuterie on 8th St at the south end of Oakland Ctown next door to Joy Luck (the name has flown out of my head even though I plan to go there Saturday.) As one might expect they have a particularly meaty flavor and the pork fat is like butter. They make them with peanuts or mung bean paste.
I also buy joong at Orient Market, where the hom don are better. They tend to throw in the kitchen sink there.
I remember seeing my grandmother make them and I don't remember any special equipment other than double boilers?