TAIPEI (Taiwan News) — Domestic ingredients like glutinous rice and dried mushrooms can enhance the flavor of zongzi for the Dragon Boat Festival, the Agriculture and Food Agency said Friday.
Zongzi, also called sticky rice dumplings, are a traditional Taiwanese dish made from glutinous rice that is either steamed or boiled. The agency explained that the glutinous rice used domestically is mainly grown in central and southern regions, per CNA.
It is commonly divided into long-grain varieties suited for savory dishes and round-grain types often used in desserts. Glutinous rice provides a chewy texture and natural aroma that make it especially suitable, the agency said.
The agency also highlighted Taiwan’s dried shiitake mushrooms, saying major production areas include Xinshe District in Taichung and Puli and Yuchi Townships in Nantou. It said local mushrooms are more aromatic, with distinct caps and longer stems compared with many imported varieties.
According to the agency, domestic dried mushrooms have wrinkled brown caps and light yellow gills, while imported ones tend to have smoother surfaces or darker gills. It added that log-grown premium mushrooms from Japan and South Korea usually retain their stems.
Peanuts are another key ingredient in zongzi. The agency said domestically grown peanuts from Yunlin and Changhua are fresher and more aromatic, producing a richer flavor after steaming.
