Zongzi has a history stretching back more than 2000 years. It was originally made as an offering to commemorate Qu Yuan, a respected ancient poet, and gradually became the centrepiece of Dragon Boat Festival customs. Wrapped in fragrant bamboo or reed leaves, glutinous rice absorbs the fresh herbal aroma during steaming. There are two major styles across China: sweet zongzi stuffed with red bean paste or jujube, and savoury zongzi with pork, salted egg yolk and mushrooms. Beyond food, wrapping zongzi is a family ritual. Chinese families gather together before the festival, chatting while folding and tying leaves, passing down skills from one generation to the next.
Who This Is Perfect For
Suitable for all age groups, including school student groups, family tours and cultural travellers. It does not demand advanced cooking skills. The folding and tying process is intuitive and fun. We can prepare both sweet and savoury fillings to accommodate different taste preferences. It works wonderfully as a seasonal cultural lesson around the Dragon Boat Festival.
Your Learning Journey
What Makes This Session Special
This experience is very different from dough-based workshops. The natural scent of reed leaves creates an immersive sensory experience. It links food directly to Chinese folklore and festival traditions, not just cooking skills. The finished zongzi is easy to take home as a souvenir treat.
What You Will Carry With You
You learn how Chinese festivals carry memory and respect through food, master a traditional handcraft passed down for millennia, and gain insight into how Chinese families celebrate important seasonal moments.
