Zongzi is a traditional delicacy made primarily from glutinous rice, wrapped in bamboo or reed leaves. It is one of the quintessential festive foods cherished by the Chinese nation.

Historical Origins

There are several theories regarding the origins of zongzi. One theory links its emergence to ancient sacrificial rituals involving cattle horns: during the Western Zhou Dynasty, cattle were offered as sacrifices to the Earth God and the Grain God. By the Spring and Autumn Period, people began using cattail leaves to wrap glutinous millet into “horn-shaped zongzi,” serving as a substitute for whole cattle. Another theory suggests that zongzi was originally a ritual offering to honor the dragon—after Qu Yuan drowned himself in the Miluo River, the people of Chu would place rice in bamboo tubes and cast them into the water as offerings. To prevent dragons from stealing the food, they would seal the tube openings with neem leaves and secure them with colorful silk threads—this is considered the earliest form of zongzi. The “Shuowen Jiezi” by Xu Shen of the Eastern Han Dynasty already contains descriptions of zongzi, and by the Jin Dynasty, zongzi had been officially designated as a staple food for the Duanwu Festival. Since then, the variety and preparation methods of zongzi have continued to evolve and expand.