Lao Yu Yuan Shanghai Style Handmade Pork Zongzi (上海猪肉粽子)

Zongzi, or sticky rice dumplings, While enjoyed mostly during the 2000-year-old Chinese Duan Wu Festival (Duānwǔ Jié 端午节) or Dragon Boat Festival, zongzi can be enjoyed any time of the year.

Shanghai-Style Pork Zongzi (粽子) – Sticky Rice Dumplings. Zongzi (粽子) are traditional Chinese sticky rice dumplings wrapped in bamboo leaves, typically eaten during the Dragon Boat Festival (端午节, Duānwǔ Jié). The Shanghai-style pork zongzi is a savory, hearty version featuring marinated pork belly, glutinous rice, and rich seasonings, all steamed to perfection. For savory sticky rice dumplings, it’s best to eat them when they’re hot or at least warm. No condiments necessary, but sometimes Kaitlin likes to add chili oil to hers. She is weird, but you can be weird too if you want.

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 –

• High heat until steam forms.
• Reduce to medium-low, steam for 20–25 mins.

1. 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.

Eating Tip:

• Unwrap and enjoy hot; the rice should be sticky, glossy, and infused with pork fat.
• Some dip in soy sauce or chili oil for extra flavor.

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.

Calories: 439kcal (22%) Carbohydrates: 54g (18%) Protein: 9g (18%) Fat: 20g (31%) Saturated Fat: 7g (35%) Cholesterol: 27mg (9%) Sodium: 991mg (41%) Potassium: 137mg (4%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 5IU Vitamin C: 0.2mg Calcium: 11mg (1%) Iron: 1.4mg (8%)

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.

A. Main Components

• Glutinous rice (sticky rice) – Soaked before wrapping.
• Pork belly – Marinated in soy sauce, Shaoxing wine, and spices.
• Bamboo leaves – Soaked & softened for wrapping.
• Cotton string – For tying the zongzi securely.

B. Seasonings & Enhancements

• Light & dark soy sauce (for depth of color and flavor)
• Shaoxing wine (adds aroma)
• Sugar (balances saltiness)
• Five-spice powder (optional, for extra fragrance)
• Dried shrimp or salted egg yolk (premium additions)

Vendor Information

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