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

Nutrition Facts (Approximate per 100g)

The values below are estimates provided on the product page for general reference :

According to the product page, this zongzi contains the following core ingredients :

• 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

Here are the typical steps for each method:

Method 1: Boiling (Recommended)

Boiling is the traditional method and ensures even heating .

1. Prepare a Pot: Place the zongzi (still wrapped in its leaves and tied with string) into a large pot. The zongzi can be added directly from the freezer.

2. Add Water: Fill the pot with enough water to completely cover all the zongzi.

3. Weigh Down (Optional but Helpful): To keep the zongzi submerged during cooking, you can place a heavy plate or a small lid on top of them in the pot .

4. Boil and Simmer: Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to low, keep the pot covered, and let it simmer.

5. Cooking Time: Simmer for approximately 20-30 minutes if the zongzi are thawed, or 40-50 minutes if they are frozen . The key is to ensure the center is piping hot.

Method 2: Steaming

Steaming is a gentler method and can result in a slightly firmer texture.

1. Prepare Steamer: Add water to a wok or pot and place a steamer basket inside. Bring the water to a boil.

2. Steam: Place the wrapped zongzi in the steamer basket, ensuring they are not packed too tightly. Cover and steam over medium-high heat.

3. Cooking Time: Steam for approximately 25-35 minutes for thawed zongzi, or 45-60 minutes for frozen ones.