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See also: zòngzi
- (Received Pronunciation, General American) IPA(key): /ˈtsʊ̂ŋˈtsɨ/, /ˈzʊŋzɨ/
Audio (RP) (file)
- Hyphenation: zong‧zi
zongzi (plural zongzi or zongzis)
- A traditional Chinese dumpling of glutinous rice stuffed with a savoury or sweet filling, wrapped in large flat leaves, and cooked by steaming or boiling.
- 1953, Department for International Work, All-China Democratic Women's Federation, editor, Women of China, Beijing: Foreign Languages Press, OCLC 40782580, page 17, column 2:
- 1979, China Reconstructs, Beijing: China Welfare Institute, ISSN 0009-4447, OCLC 436691491, page 49:
- The people honor the memory of Qu Yuan on this day by eating Zongzi and holding dragon-boat races. Zongzi are little packets of glutinous rice with jujubes, ham and sweet bean paste added for interest, wrapped in leaves of rushes.
- 2005, Lim Hin Fui; Fong Tian Yong, The New Villages in Malaysia: The Journey Ahead, Kuala Lumpur, Malaysia: Institute of Strategic Analysis & Policy Research, →ISBN, page 126:
- A week or two before the festival, villagers would prepare glutinous rice wrapped in bamboo leaves before cooking, commonly known as zongzi or chang (in Hokkien).
- 2011, Daniel Kalla, The Far Side of the Sky: A Novel of Love and Death in Shanghai, Toronto, Ont.: HarperCollins, →ISBN; paperback edition, New York, N.Y.: Forge/A Tom Doherty Associates Book, 2015, →ISBN:
- Sunny ordered four zongzis or dumplings and, out of tradition, haggled with the woman until they agreed on a price.
traditional Chinese dumpling of glutinous rice stuffed with a filling