Looking for a Zongzi Fix This Dragon Boat Festival? Here's Three of Beijing's Best

Though you may not be familiar with the origins of Dragon Boat Festival, I would hazard to guess you've at least indulged in a zongzi. These Chinese sticky rice dumplings are an integral part of the Dragon Boat festivities and make this time of year a particularly tasty one.

Before we get into the origins of this tasty snack, let's start with a quick recap of what the upcoming holiday is about. Nowadays, Dragon Boat Festival commemorates the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu during the Warring States period (475-221 BC). Known for his unwavering patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their neighbors in Qin State. When Qin general Bai Qi took Yingdu, the capital of Chu State in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo River after penning the poem, "Lament for Ying." According to legend, packets of rice were thrown into the river to prevent the fish from eating the poet's body.

Sticky rice zongzi, made with sweet or savory fillings wrapped in bamboo or reed leaves, are then a fitting and tasty homage to the rice used to distract Qu Yuan's prey. After being steamed, the ingredients retain their unique triangular shape when unwrapped, making for an aromatic, flavorsome, and filling snack.

There are many regional variations of zongzi across China, as well as equivalents in Japan and Southeast Asia, but typical fillings include sweeter red bean, dates, chestnuts, and rose flavors while savory zongzi come filled with egg yolk, lotus seeds, ham, sausage, dried shrimp, and fatty pork.

Though this delicious treat didn't originate in Beijing, today the capital hosts a variety of shops that specialize in various regional zongzi recipes. 

Wufangzhai (五芳斋)

Known as the "King of Jiangnan Rice Dumplings," Wufangzhai is famous for its glutinous, fatty but not greasy, tender, and fragrant meat fillings, which are rounded off by an understated salty and sweet taste. There are nine locations across Beijing in which to indulge in their traditional style red bean, pork, and salted egg yolk ham zongzi.

Where to get it: (Multiple locations) B1, China World Shopping Mall, Guanghua Road, Chaoyang District 光华路国贸购物商城中心B1

Holy Jaho (厚鲤甲赫)

Houlijiahe (or Holy Jaho in English) specializes in Fujian cuisines, including classic meat zongzi with mushroom, dried shrimp, dried scallops, chestnut, and pork. Carefully crafted and boasting a more refined combination of ingredients, Houlijiahe's zongzi feel comparatively decadent to those you'll find on the street. 

Where to get it: (Multiple locations) 311, 3/F, Bldg 3, Sanlitun Soho, Workers’ Stadium North Road, Chaoyang District 工人体育场北路三里屯SOHO3号商场3层311

The Bake Shop x Furongji

While you're more likely to know The Bake Shop for their cinnamon rolls, the team has collaborated in-house with Cantonese restaurant Furongji. Each pack of two includes a vegetarian classic red bean zongzi as well as a meaty variety stuffed with pork belly, salted egg yolk, shiitake mushrooms, Chinese sausage, and Furongji's signature XO sauce.

Where to get it: 63 Baochao Hutong, Xicheng District 西城区宝钞胡同63号

READ: Meet the Young Mind Behind Beijing’s Newest WeChat Food Channel, Savour

Image: The Spruce Eats, courtesy of the venues