It's the 5th Month of Chinese Calendar. Here comes the traditional occasion of 端午节that is linked with the Rice Dumpling or what is called as well 'Zong Zi' 粽子. 'Zong Zi' is a traditional Chinese food that is made from glutinous rice, stuffed inside with various ingredients that can range from meat, beans or egg yolk and then being wrapped in the bamboo or reed leaves. Normally, they're steamed or boiled to cook.
I'm a Hokkienese and I call them 'Bakcang'肉粽, that means meat dumpling. It's the tradition; my memory about the most delicious dumpling has always being won by Mom.
Inside the Bakcang, we've the roasted pork, mushroom, dried shrimp, dried chestnut, lean pork and chicken meat that have been marinated with the homemade spices. The spices are absorbed completely into the meat and together with the glutinous rice that has been fried with dark soy sauce, the aroma and the taste are fully released and felt in the mouth. It's a must to have the roasted pork; to ensure that the Bakcang is juicy and oily ;)The taste of the homemade dumpling will never be forgotten...
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