Zongzi (sticky rice dumplings), traditionally known as Jiaoshu (millet angle), was originated from Miluo. A popular belief amongst the Chinese of eating zongzi involved commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who drowned himself in the Miluo River. Miluo zongzi has been long famous for its wide range of varieties and exquisite craftsmanship. For example:
"Bamboo Leaf Zong": These are stuffed with glutinous rice and wrapped in bamboo leaves. They are cooked by boiling. The shape looks as sharp as water caltrop.
"Aixiang Zong": After washing, the glutinous rice is mixed with red dates, Chinese chestnuts and mung beans and then treated with folium artemisiae argyi water.
"Mint Fragrant Zong": The fillings are typically glutinous rice soaked in mint water, steamed and mixed with sugar. The zongzi are wrapped with indocalamus leaves, then boiled.
"Sweetened Bean Paste Zong": It is a version of zongzi stuffed with sweetened bean paste, sugar and diced tallow oil, then boiled.
"Lotus Seed Zong": It is a version of zongzi stuffed with dried lotus seeds whose bitter-tasting germ is removed and mixed with sugar.
"Pine Nut Zong": These are stuffed with peeled pine nut.
"Ham Zong": The fillings are typically authentic Jinhua ham with balanced fat and lean meat. Alternatively, the fillings can also be diced meat.
Surely, this delicious food deserves close attention if not served properly. Eating Zongzi with tea or sweet water can help digestion. It will be more nutritious if served with some vegetables and fruits. In addition, it is advisable that a number of specific groups should eat less or not eat Zongzi, especially those who suffer from chronic stomach disorder and enteritis.