Lao Yu Yuan Frozen Shanghai Salted Egg Yolk & Pork Zongzi 2Pcs / 400g (上海咸蛋黄肉粽子)

The Frozen Shanghai Salted Egg Yolk & Pork Zongzi (上海蛋黄肉粽子) is a traditional Chinese sticky rice dumpling wrapped in bamboo leaves, typically enjoyed during the Dragon Boat Festival. This product comes in a pack of 2 pieces (400g total) and is sold frozen for convenience and longer shelf life.

Brand

DaoXiang Noodles House 稻香面馆

Dao Xiang Noodle House — A Global Culinary Journey, Delivered. We curate iconic dishes, artisanal dim sum, and chef’s specials from every corner of the globe—paired with rigorous supply chains and smart logistics—to bring authentic flavors straight to your dining table.

DaoXiang Noodles House 稻香面馆

Dao Xiang Noodle House — A Global Culinary Journey, Delivered. We curate iconic dishes, artisanal dim sum, and chef’s specials from every corner of the globe—paired with rigorous supply chains and smart logistics—to bring authentic flavors straight to your dining table.

Nutritional Information (per 100g, approximate values):

• Calories: ~235-278 kcal 19
• Protein: ~7-12g
• Fat: ~9-12g (varies based on pork fat content)
• Carbohydrates: ~40-70g (mostly from glutinous rice)
• Sodium: ~360-940mg (high due to salted egg yolk and soy sauce)

No specification available.

1. Boiling Method (Most Traditional)

Best for: Restoring soft, sticky texture.

Steps:

1. Do not thaw – Cook directly from frozen.
2. Submerge in water – Place zongzi in a pot and cover with cold water (2–3 inches above zongzi).
3. Boil, then simmer –

• High heat until water boils.
• Reduce to low heat, cover, and simmer for 15–20 mins (if small) or 25–30 mins (if large).

1. Check doneness – Unwrap one to ensure rice is fully heated and pork is warm.
2. Drain & serve – Remove with tongs, unwrap, and enjoy hot.

📌 Tip: If zongzi were vacuum-sealed, remove packaging before boiling.

2. Steaming Method (Best for Preserving Leaf Aroma)

Best for: Avoiding waterlogged rice.

Steps:

1. Set up steamer – Fill a wok/pot with 2 inches of water, place a steaming rack inside.
2. Arrange zongzi – Place frozen zongzi (still wrapped) on a plate or bamboo steamer.
3. Steam covered –
4. High heat until steam forms.
5. Reduce to medium-low, steam for 20–25 mins.
6. Rest before unwrapping – Let sit 2 mins to avoid burns from hot bamboo leaves.

3. Microwave (Quick Fix)

Best for: Single servings when in a hurry (texture may be slightly drier).

Steps:

1. Remove plastic wrap (if any), but keep bamboo leaves on.
2. Place on microwave-safe plate, add 2 tbsp water around zongzi.
3. Cover with damp paper towel to trap steam.
4. Microwave on high for 3–4 mins, then check.
5. Let stand 1 min before unwrapping.

No formula information available.

No Ingeridents information available.

• Glutinous rice (糯米) – The main component, providing a sticky, chewy texture.
• Marinated pork belly (五花肉) – Fatty pork belly is commonly used for its rich flavor and tender texture after cooking.
• Salted duck egg yolk (咸蛋黄) – Adds a savory, umami taste and a slightly grainy texture.
• Seasonings – Typically includes soy sauce, Shaoxing wine, sugar, and spices like five-spice powder for depth of flavor.
• Bamboo leaves (粽叶) – Used for wrapping, imparting a subtle earthy aroma to the rice.

Vendor Information

• Store Name: DaoXiang Noodles House 稻香面馆
• Vendor: DaoXiang Noodles House 稻香面馆
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