Some call them Chinese tamales. Some call them Rice Dumplings. Some call them a meal in one bite. But once you try a zongzi, you’ll call it delicious.
Read this story by Olivia Wu of the SF Chronicle, whose mother “made the most heavenly zongzi which I remember from my childhood in Thailand. Her Shanghai-style zongzi, lightly bound, allowed the gains of rice to remain distinct instead of cooking into a springy mass as is preferred in some other regions.”