TCU Sponsors an International Zongzi Wrapping Contest, and Participants Add Their Hometown Flavors and Ingredients Creatively into Zongzi

英文電子報

Text/Photo: Chia-Yi Lee
Translation: Steve J. Lin

This year Dragon Boat Festival falls on May 30, but beforehand, TCU held an International Zongzi Wrapping Contest, and 17 teams of TCU students, who are from Taiwan, Hong Kong, Macau, Indonesia, Malaysia, South Africa, India, Thailand, etc., took part in this contest. These teams added such of their hometown flavors and ingredients creatively, as pumpkin, chocolate, banana, kimchi, gynura bicolor, and curry, into their Zongzi, to let everyone taste these varieties of zongzi. For these participants, preparing food was not difficult, though wrapping zongzi was a big challenge, yet it was fun to learn.

端午節將近,慈濟大學舉辦『粽』橫慈濟‧與『粽』不同,國際包粽趣味競賽,包括有台灣,香港,澳門,印尼,馬來西亞,南非,印度,泰國等地共17組團隊參加,大家在中華文化傳統的粽子裡,加入了各國的特色食物以及創意食材,像是南瓜、巧克力、香蕉、泡菜、紅鳳菜、咖哩等,讓大家大開眼界,不過很多學生都是第一次包粽子,手忙腳亂,三人包一粽子的模樣,也是趣味橫生。

Zongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. The participants named their zongzi ingeniously, with names like “Colorful and healthy zongzi,” “Authentic and delicious zongzi,” and “Colors” among them, but others were very curious and couldn’t wait to taste these zongzi. “Colorful and healthy zongzi” was prepared by several Taiwanese freshmen in Chinese Medicine, they used small red beans, chestnuts, green tea powder, and marigolds as fillings. These ingredients are good for our health, especially this rainy season. The red bean can remove our body’s dampness, and chestnuts may make our appetites b繽紛五行開運養生粽」、「傳統就是美」、「檳榔姿粽」、「Colors」、「粽婉靜貞子」光從名字看就令人充滿好奇食指大動。「繽紛五行開運養生粽」參賽者是學士中醫學系一年級同學,他們在粽子裡加入赤小豆(紅豆),栗子,抹茶和芳香萬壽菊等,後中醫學系同學表示,現在台灣正面臨梅雨季節,赤小豆可以去濕,栗子開胃,放進粽子裡對身體是很好。

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South Africa’s Lungelo Ntombenhle Thabethe teamed up with Taiwan’s Ting-Ling Guo. They made zongzi fillings by putting pinto beans, carrots, green pepper, onion, and authentic South African spices into South African’s curry soup, and cooked them for a while. Lungelo has celebrated the Dragon Boat Festival in Taiwan for the past three years, and she really likes to eat zongzi. In South Africa, there is a kind of food, which is made of corn and similar to our zongzi, and it is very convenient for everyone to carry to their workplaces. Zongzi wrapping was a brand new experience for Lungelo, and though she did come across difficulty, she always asked her partner for help.

由來自南非的林琪蘿和台灣郭庭伶合力創作的台非創意粽。以南非的傳統食物咖哩湯煮成的餡料,包括有花豆、紅蘿蔔、青椒、洋蔥,以及各種香料熬煮,最重要的是還要加上南非傳統家家戶戶必備的特殊香料。南非同學林琪蘿表示,今年是第四年在台灣過端午,很期待吃粽子,但這是他第一次包粽子,在南非有類似的食物玉米球,方便外出工作者帶著出門。第一次包粽子,林琪蘿有點手忙腳亂,不斷請教同學。

“Indian food is noted for its splendid colors. India doesn’t have zongzi, but we try to add fabulous colors into Chinese traditional zongzi,” said Vaishnavi Seenan, an Indian student. Two Indian students used turmeric and gynura bicolor and turned white rice into yellow and red colors, while utilizing red curry for enhancing taste and color. To attract judges’ eyes, they decorated the plate with plants of various colors, and thus their zongzi and plate were filled unique features of Indian food.

「印度沒有粽子,但我們希望將印度食物色彩繽紛的特色帶進台灣傳統粽子裡。」印度籍學生Vaishnavi Seenan說。兩位印度學生利用薑黃,紅鳳菜根將米飯染成黃色和紅色,並搭配紅色咖哩包成具有異國色彩的粽子。印度菜喜歡以各種繽紛的植物搭配,他們也在擺盤上呈現印度特色。

Ma Ka Weng and Lao Kuok Pou are from Macau, and presented their “Authentic and delicious zongzi” in Cantonese style. Ka Weng said that both Cantonese Zongzi and Taiwanese Zongzi use salty egg yolk as filling. Yet Cantonese zongzi contains peeled split mungbean, but Taiwanese zongzi do not, which enriches the taste on one’s tongue, while eating zongzi.

來自澳門的兩位學生馬嘉穎和劉國葆,「傳統就是美」以傳統的廣東粽吸引大家的目光,馬嘉穎同學表示,廣州粽和台灣鹹粽有點類似,裡面必包鹹蛋黃外,還有一個台灣沒有的就是綠豆仁,加了綠豆仁的粽子口感比較滑順。

國際暨兩岸事務處處長劉鴻文表示,慈濟大學目前外籍生約占全校學生的10%(304人),在台灣重要節慶例如端午節、中秋節、農曆春節,台灣學生團圓或是過節慶時,外籍生們可能不了解這些節慶的意義,因此,學校舉辦國際包粽子比賽,除了是讓外籍生和台灣學生一起感受端午節的熱鬧外,也希望藉此展現各國文化傳統,比賽項目以創意為主,很高興看到來自不同地區的學生們用他們的傳統食物包粽子。

The director of the Office of International Affairs Hwan-Wun Liu pointed out that the number of TCU’s international students is now 304, which is around 10% of TCU’s student population. International students may not know why and how we celebrate the Dragon Boat Festival, Mid-autumn Festival, or Lunar New Year, and thus we are holding the International Zongzi Wrapping Contest on this day, to let international students celebrate the Dragon Boat Festival with local students, and enable all students to share their cultural diversity. Ingenuity was the major focus of this event, and he was happy to see participants utilizing their authentic ingredients to prepare zongzi.

The team “Filling up the stomach” was composed of Malaysian students. While eating alkali zongzi, Taiwanese use sugar or honey as dips, yet Chinese Malaysians use kaya. This time, Malaysian students used this traditional Malaysian dip for their zongzi. Malaysian Chinese also pay attention to the plate, and thus they also decorated the plate beautifully with tropical zest. Lau Shel Bie provided ingredients for preparing kaya, which are eggs, coconut milk, sugar, and pandan leaves.

馬來西亞「吃飽就好」團隊,以馬來西亞傳統沾醬「kaya」取代台灣鹼粽沾的糖和蜂蜜,尤其搭配熱帶風景擺盤,讓人驚豔。馬來西亞劉曉敏同學表示,「kaya」是馬來西亞常見沾醬,用雞蛋,椰漿和糖加上香蘭葉熬煮,馬來西亞華人會用這種方法吃鹼粽。

In the memory of Ying-Xiu Li, a Taiwanese student, her grandmother’s zongzi are the most delicious ones, so she wished to prepare delicious zongzi and share them with others. Before coming to TCU, every year, near the Dragon Boat Festival, she would always sit next to her grandmother and prepare some Taiwanese Northern-style zongzi with her. This year, Ying-Xiu contacted her grandmother beforehand and asked for her advice, as she longed to prepare zongzi, which would then be as delicious as her grandmother’s.

也有一些同學想要利用這次比賽,將自己心目中第一名的粽子與大家分享。李盈秀同學以傳統北部粽的包法,將她認為最好吃的阿嬤愛心粽呈現在這次比賽中。李盈秀表示,來慈濟求學很想念阿嬤,以前每年端午節都會坐在阿嬤旁邊和阿嬤一起包粽,覺得阿嬤的粽子是最好吃的,這次比賽有打電話回去請教阿嬤,希望能傳承阿嬤的好手藝

The judges looked into each team’s ideas thoroughly, and then tasted the various kinds of zongzi. The judges were impressed by the students’ originality, as their zongzi were not just delicious, they looked splendid in appearance, and also smelled good. These participants could make a living by selling their zongzi in Taiwan, if they wanted to. Consequently, it was a challenge for the judges to choose winners.

比賽由評審一一了解每位參賽隊伍的想法,然後再品嘗大家的手藝,看到同學創意無限,評審表示,每一道粽子料理都是色香味俱全,感覺同學們都可以出去賣粽子了,要評出高下實在是很為難。