Comments on: Zong Zi – Part 2: Recipe

By: jessica

jessica — Mon, 06 Jun 2011 20:07:49 +0000

Lao, you are very welcome!

By: Lao

Lao — Mon, 06 Jun 2011 17:46:45 +0000

We cannot thank you enough for sharing one of the most delicious receipes. A BIG THANK YOU

By: ada

ada — Tue, 10 May 2011 08:19:54 +0000

good

By: jessica

jessica — Mon, 21 Jun 2010 20:02:27 +0000

Dookola, it was probably red bean. I the recipe for that one too.

By: Dookola swiata

Dookola swiata — Mon, 21 Jun 2010 04:14:09 +0000

In Beijing I eat vegetarian version of Zongzi. Sweet inside. What could be that inside?

By: Isabelle

Isabelle — Tue, 15 Jun 2010 16:53:13 +0000

I wish I could eat a zongzi, but no one in my family is at least related to China or any country in Asia ¬¬ I’ll try to learn how to cook this!

By: gardener

gardener — Mon, 14 Jun 2010 21:34:04 +0000

O that’s great! I will indeed stay tuned! Thanks in advance.

By: jessica

jessica — Mon, 14 Jun 2010 12:48:50 +0000

Gardener, my mom does make those dishes and I will ask her to show me the recipes. Stay tuned!

By: JieRui

JieRui — Sun, 13 Jun 2010 21:42:28 +0000

These are very popular at our area dim sum and AYCE buffet places. Seeing it broken down like this, I might actually try to make them at some point!

By: gardener

gardener — Sun, 13 Jun 2010 12:40:14 +0000

Jessica–ChinesePod.com just provided me with the link to your awesome blog. I’ll definitely try all the meatless Chinese dishes. I looked through your recipes for two of my favorite veggie Chinese dishes…ones I practically live on whenever I’m in China….Yu Xiang Qiezi (Fish-Fragrant Eggplant) and a sort of stir-fry with egg, tomato and scallion. Does your mom make these? If so, I wonder if you could get her to share the authentic ways of making them : ) Xie xie!