Tomorrow is the Dragon Boat Festival, or Tuen Ng Festival, and it is time to enjoy those scrumptious rice dumplings again. The festival commemorates the death of Chinese poet Qu Yuan, who drowned himself in the Mi Lo river to protest against the corrupt regime of the Chu Dynasty. Fishermen threw rice dumplings into the river to prevent his body from being eaten by fish. Today, rice dumplings have become a traditional treat. Savoury glutinous rice dumplings (suggested by Towngas Cooking Centre) Ingredients: white glutinous rice (560 g), black glutinous rice (80 g), split green beans (80 g), bamboo leaf (30 pcs), straw. (12 pcs). Filling: halved Chinese dried mushrooms (3 pcs), conpoy (3 pcs), pork belly (240 g), salted egg (6 pcs), dried chestnuts (6 pcs). Method: 1. Rinse white and black glutinous rice separately, soak for two hours. Drain and mix well. Season with salt and oil. 2. Rinse and soak split green beans for two hours, drain. 3. Rinse bamboo leaves, soak in hot water for two hours. Drain, wipe and trim both ends. 4. Cut pork belly into six pieces, marinate with salt, sugar, five spices powder and wine for two hours. 5. Soak dried mushrooms and dried chestnuts until soft. Halve mushrooms. 6. Arrange conpoy in a small bowl, add one tablespoon of water. Steam for 15 minutes and set aside. 7. Wash salted eggs, shell and separate egg yolk from egg white. 8. Fold two leaves into a triangle to form the top of the dumpling, fill with one tablespoon of rice and one tablespoon of green beans. Put the filling in the centre and add four tablespoons of rice. Cover with another leaf, tuck in both ends. Place two leaves on both sides and tuck in ends. Tie with straw. 9. Bring a large saucepan of water to boil, place dumplings in boiling water. Cover and cook over medium heat for three hours.