date:May 29, 2014
with jujube or red bean paste, with a piece of pork fat added to make the paste even more aromatic.
Jiaxing zongzi use chicken and eight treasure stuffing, as well as the more common red bean paste and preserved duck egg yolk.
But fresh pork zongzi is the most popular.
The meat is taken from the hock and marinated with sugar, salt, soy sauce and baijiu (Chinese liquor) to give it plenty of flavor. It is then wrapped in bamboo leaf and boiled.