Sticky Icky Treats
John Lok sinks his teeth into the hottest snack of the dragonboat season
Apart from the dragonboat races and rowdy crowds that gather at the beaches, Tuen Ng—also known as the Dragonboat Festival—is also the time for gorging on a particular type of sticky treat. Zong (actually pronounced “zhong”)—sweet or savory glutinous rice bundles wrapped in bamboo or reed leaves—were supposedly created to honor an ancient scholar named Qu Yuan who ended his own life by jumping in a river. To protect his body from the hungry fish, the grieving local fishermen threw rice into the waters as a diversion. Nowadays, the zong has become a must-have treat to go with the celebrations.
The most popular type of zong in Hong Kong is the Canton-style zong, tetrahedral in shape and made of glutinous rice, mung beans, salted pork fat and a salted duck egg yolk. After the glutinous rice is cooked, it is put together with the other ingredients and wrapped in bamboo or reed leaves. Sometimes, alternatives like lotus or banana leaves are used. The different leaves impart various subtle flavors into the rice and are secured with twine. The bundles are then boiled for one to two hours until all the flavors melt into each other.
There are many different variations on the zong. Gaan shui zong are also popular in Hong Kong—they are made with glutinous rice treated with lye water (known for its preservative properties), which dyes the rice a bright yellow and imparts an alkaline flavor. The rice is then either paired with something sweet such as red beans or lotus seed paste, or left without filling. They are commonly eaten as a dessert. Here is a selection of local specialties that we’ve managed to find for you:
Shanghai Kitchen
Sam Kwong, owner of snack shop Shanghai Kitchen, specializes in Shanghainese zong that are more cylindrical in shape. They do not use mung beans, and marinate the glutinous rice with soy sauce, which gives the rice a darker color and use lean pork (sau mui tau) instead of fatty pork. Shanghai style zong are minimalist in nature. The shop offers two kinds: zong with salted egg yolk and without, at $15 and $10 respectively.
202 Tsui Lam Shopping Centre, Tsui Lam Estate, Tseung Kwan O, 9222-7013
Yan Toh Heen
The organic apple with black glutinous rice dumplings offered by Yan Toh Heen are a healthy alternative to the Cantonese-style treat. With no additives or sugar, the zong contain essential nutrients including dietary fiber, protein, potassium, manganese, magnesium, niacin and iron. At $108 per dumpling, they are available for pickup from 1pm to 10pm daily, from now till June 6.
Yan Toh Heen, InterContinental Hong Kong,18 Salisbury Rd., Tsim Sha Tsui 2313 2323
Bubba Gump
Bubba Gump has gone and put their shrimps inside their zong. According to the restaurant, shrimps go well with salted egg yolks and green beans. They will be offering these specialty zong as complimentary dishes to diners in their restaurant on June 6, while supplies last.
Shop 304 and 305, 128 Peak Rd., The Peak 2849 2867
Harbour Plaza 8 Degrees
Harbour Plaza 8 Degrees is offering a selection of delectable traditional cantonese zong as well as their own version with conpoy (dried scallops) and crabmeat fillings. Both will be available for HK$58 each from now until June 6.
199 Kowloon City Rd., Tokwawan, Kowloon. For orders, call 2126-1960
Shanghai Min (Xiao Nan Guo)
Shanghai Min, formerly known as Xiao Nan Guo, will be offering their zong in packs of six, each with its own personality. Their speciality is the traditional Shanghainese-style zong, created from premium Jinhua ham and diced bamboo shoots. Also look out for grandma’s braised pork dumpling, a descendant from Shanghai Min’s “grandma’s braised pork belly” dish, as well as their premium beef dumpling with XO sauce and beef in glutinous rice. Get this variety pack for HK$118 from now until June 6. Available at all Shanghai Min stores.
10/F, One Peking, 1 Peking Rd., Tsim Sha Tsui, 2527-8899