Daojiao's signature zongzi adds festive vibe in Guangdong

The roots of this tradition trace back to the 1930s, when creator Ye Chao revolutionized the dish by refining its ingredients and seasonings. His innovative method gained local fame and set the standard for what became a celebrated local craft. To make zongzi, two bamboo leaves are folded into a funnel shape and filled with glutinous rice, mung beans, pork belly, salted egg yolk, and then more mung beans and rice layered on top. The pyramid is carefully wrapped with additional leaves and tied tightly using stems of Dongguan’s special Cyperus malaccensis.

<img src='https://news.cgtn.com/news/2025-05-30/Daojiao-s-signature-zongzi-adds-festive-vibe-in-Guangdong-1DNl9W95xHG/img/60a90c1fe1f34382a46353e18f5a21db/60a90c1fe1f34382a46353e18f5a21db.jpeg' alt='Newly wrapped Daojiao zongzi are pictured in Dongguan, Guangdong Province on May 27, 2025. /VCG'

Today, zongzi has evolved far beyond its traditional Dragon Boat Festival roots. Its flavors now range from classic savory to sweet, with inventive fillings like cheese, tangerine peel, and curry, catering to modern tastes while preserving the essence of the original.