English words of zongzi

The English word for Zongzi is Rice jiaozi.

Knowledge expansion:

Zongzi, a steamed food made by wrapping glutinous rice with Zongzi leaves, is one of the traditional festival foods in China. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread. The custom of eating zongzi on Dragon Boat Festival has been popular in China for thousands of years, and even spread to East Asian countries.

Zongzi, or Zongzi Zan, is made of glutinous rice and stuffing and wrapped with bamboo leaves (or Hiragi leaves, bamboo leaves, etc.). ) and has various shapes such as sharp corners and quadrangles. Zongzi has a long history, originally as a tribute to ancestors and gods.

North and South have different names. Millet is produced in the north, and glutinous rice is made into zongzi, which is angular. In ancient north, it was called "corn millet". In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi.

Because of the different eating habits in different places, zongzi has formed a north-south flavor; From the stuffing point of view, there are dates wrapped in jiaozi in the north; In the south, there are many kinds of fillings, such as mung bean, pork belly, red bean paste, eight treasures, ham, mushrooms, egg yolk and so on. Among them, Guangdong bacon zongzi and Zhejiang Jiaxing zongzi are the representatives.

Zongzi, commonly known as Zongzi, is mainly made of glutinous rice and stuffing, and is wrapped with bamboo leaves (or Hiragi leaves, bamboo leaves, etc.). ) and has various shapes, mainly pointed and quadrilateral. Zongzi has a long history, originally as a tribute to ancestors and gods. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread.

The word Zongzi was also written as "zòng" in ancient times, and the written records related to Zongzi probably appeared in Xu Shen's Shuo Wen Jie Zi in the Han Dynasty, which was interpreted as "reed leaves wrapped in rice".

At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, millet is wrapped in leaves and cooked in quadrangles, which is called Guangdong sour water zongzi. At the same time, a small number of stuffed zongzi appeared, and the most popular one was pork zongzi.

20 19 September, the proposal of "International Standard for Zongzi" put forward by China Chamber of Commerce passed the project evaluation at the Codex Alimentarius Commission 2 1 Asia Regional Coordination Meeting (CCASIA2 1). This will help China's traditional non-genetic inheritance technology of Zongzi to go international, and better promote China-style Zongzi to the world.