The major difference between Shanghai Style Pork Zongzi (上海肉粽子) and Cantonese Style Pork Zongzi is its use of both light soy sauce and dark soy sauce. Like the famous Shanghai Braised Pork Belly, when you have the right combination of light soy sauce, dark soy sauce, sugar and Shaoxing wine, just a few ingredients can produce an extraordinary flavor that stands the test of time.

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.