{"id":1790,"date":"2017-06-07T13:45:13","date_gmt":"2017-06-07T05:45:13","guid":{"rendered":"https:\/\/newsletter.tcu.edu.tw\/?p=1790"},"modified":"2023-09-21T11:08:19","modified_gmt":"2023-09-21T03:08:19","slug":"tcu-sponsors-an-international-zongzi-wrapping-contest-and-participants-add-their-hometown-flavors-and-ingredients-creatively-into-zongzi","status":"publish","type":"post","link":"https:\/\/newsletter.tcu.edu.tw\/?p=1790","title":{"rendered":"TCU Sponsors an International Zongzi Wrapping Contest, and Participants Add Their Hometown Flavors and Ingredients Creatively into Zongzi"},"content":{"rendered":"

Text\/Photo: Chia-Yi Lee
\nTranslation: Steve J. Lin<\/p>\n

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.<\/p>\n

\u7aef\u5348\u7bc0\u5c07\u8fd1\uff0c\u6148\u6fdf\u5927\u5b78\u8209\u8fa6\u300e\u7cbd\u300f\u6a6b\u6148\u6fdf\u2027\u8207\u300e\u7cbd\u300f\u4e0d\u540c\uff0c\u570b\u969b\u5305\u7cbd\u8da3\u5473\u7af6\u8cfd\uff0c\u5305\u62ec\u6709\u53f0\u7063\uff0c\u9999\u6e2f\uff0c\u6fb3\u9580\uff0c\u5370\u5c3c\uff0c\u99ac\u4f86\u897f\u4e9e\uff0c\u5357\u975e\uff0c\u5370\u5ea6\uff0c\u6cf0\u570b\u7b49\u5730\u517117\u7d44\u5718\u968a\u53c3\u52a0\uff0c\u5927\u5bb6\u5728\u4e2d\u83ef\u6587\u5316\u50b3\u7d71\u7684\u7cbd\u5b50\u88e1\uff0c\u52a0\u5165\u4e86\u5404\u570b\u7684\u7279\u8272\u98df\u7269\u4ee5\u53ca\u5275\u610f\u98df\u6750\uff0c\u50cf\u662f\u5357\u74dc\u3001\u5de7\u514b\u529b\u3001\u9999\u8549\u3001\u6ce1\u83dc\u3001\u7d05\u9cf3\u83dc\u3001\u5496\u54e9\u7b49\uff0c\u8b93\u5927\u5bb6\u5927\u958b\u773c\u754c\uff0c\u4e0d\u904e\u5f88\u591a\u5b78\u751f\u90fd\u662f\u7b2c\u4e00\u6b21\u5305\u7cbd\u5b50\uff0c\u624b\u5fd9\u8173\u4e82\uff0c\u4e09\u4eba\u5305\u4e00\u7cbd\u5b50\u7684\u6a21\u6a23\uff0c\u4e5f\u662f\u8da3\u5473\u6a6b\u751f\u3002<\/p>\n

Zongzi<\/b> is a traditional Chinese food<\/a>, made of glutinous rice<\/a> stuffed with different fillings and wrapped in bamboo<\/a>, reed<\/a>, or other large flat leaves. The participants named their zongzi ingeniously, with names like \u201cColorful and healthy zongzi,\u201d \u201cAuthentic and delicious zongzi,\u201d and \u201cColors\u201d among them, but others were very curious and couldn\u2019t wait to taste these zongzi. \u201cColorful and healthy zongzi\u201d 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\u2019s dampness, and chestnuts may make our appetites b\u7e7d\u7d1b\u4e94\u884c\u958b\u904b\u990a\u751f\u7cbd\u300d\u3001\u300c\u50b3\u7d71\u5c31\u662f\u7f8e\u300d\u3001\u300c\u6ab3\u6994\u59ff\u7cbd\u300d\u3001\u300cColors\u300d\u3001\u300c\u7cbd\u5a49\u975c\u8c9e\u5b50\u300d\u5149\u5f9e\u540d\u5b57\u770b\u5c31\u4ee4\u4eba\u5145\u6eff\u597d\u5947\u98df\u6307\u5927\u52d5\u3002\u300c\u7e7d\u7d1b\u4e94\u884c\u958b\u904b\u990a\u751f\u7cbd\u300d\u53c3\u8cfd\u8005\u662f\u5b78\u58eb\u4e2d\u91ab\u5b78\u7cfb\u4e00\u5e74\u7d1a\u540c\u5b78\uff0c\u4ed6\u5011\u5728\u7cbd\u5b50\u88e1\u52a0\u5165\u8d64\u5c0f\u8c46(\u7d05\u8c46)\uff0c\u6817\u5b50\uff0c\u62b9\u8336\u548c\u82b3\u9999\u842c\u58fd\u83ca\u7b49\uff0c\u5f8c\u4e2d\u91ab\u5b78\u7cfb\u540c\u5b78\u8868\u793a\uff0c\u73fe\u5728\u53f0\u7063\u6b63\u9762\u81e8\u6885\u96e8\u5b63\u7bc0\uff0c\u8d64\u5c0f\u8c46\u53ef\u4ee5\u53bb\u6fd5\uff0c\u6817\u5b50\u958b\u80c3\uff0c\u653e\u9032\u7cbd\u5b50\u88e1\u5c0d\u8eab\u9ad4\u662f\u5f88\u597d\u3002<\/p>\n

etter.<\/p>\n

South Africa\u2019s Lungelo Ntombenhle Thabethe<\/b> teamed up with Taiwan\u2019s Ting-Ling Guo. They made zongzi fillings by putting pinto beans, carrots, green pepper, onion, and authentic South African spices into South African\u2019s curry soup, and cooked them for a while. Lungelo <\/b>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<\/b>, and though she did come across difficulty, she always asked her partner for help.<\/p>\n

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\u201cIndian food is noted for its splendid colors. India doesn\u2019t have zongzi, but we try to add fabulous colors into Chinese traditional zongzi,\u201d said Vaishnavi Seenan<\/b>, 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\u2019 eyes, they decorated the plate with plants of various colors, and thus their zongzi and plate were filled unique features of Indian food.<\/p>\n

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Ma Ka Weng <\/b>and Lao Kuok Pou <\/b>are from Macau, and presented their \u201cAuthentic and delicious zongzi\u201d in Cantonese style. Ka Weng <\/b>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\u2019s tongue, while eating zongzi.<\/p>\n

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The director of the Office of International Affairs Hwan-Wun Liu pointed out that the number of TCU\u2019s international students is now 304, which is around 10% of TCU\u2019s 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.<\/p>\n

The team \u201cFilling up the stomach\u201d 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<\/b> provided ingredients for preparing kaya, which are eggs, coconut milk, sugar, and pandan leaves.<\/p>\n

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In the memory of Ying-Xiu Li, a Taiwanese student, her grandmother\u2019s 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\u2019s.<\/p>\n

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The judges looked into each team\u2019s ideas thoroughly, and then tasted the various kinds of zongzi. The judges were impressed by the students\u2019 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.<\/p>\n

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\"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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