Traditions of Duan Wu
Traditional Food Culture
Duan Wu Festival is a traditional celebration which falls on the fifth day of the fifth lunar month with more than 2000 years of history. The first thing that comes to mind, when we think of traditional foods associated with this festival would be Zong Zi or rice dumplings. However, did you know, that there are many other special seasonal treats to be enjoyed in many different places during this festival? As time passes, these delicious treats may have changed with the passing down of culture and tradition through time. However, even if the taste have changed, the hopes for a stable livelihood and the longing for home embodied within will be ever present.A
娘惹传统美食“Nyonya Bak Chang”
Traditional Nyonya Bak Chang
The glutinous rice is first dyed a delicate blue using blue pea flower, then the filling is stir fried with local spices. Together with aromatic pieces of meat and candied winter melon, this makes the quintessential sweet and salty bluish tinged Nyonya Bak Chang found only in the Singapore – Malaysian region.
Fujian Minnan Sio Bak Chang
This is a rice dumpling unique to Quanzhou in Fujian. Mushrooms, dried shrimp, yam cubes, chestnuts, pork (or chicken) and glutinous rice are used as their main ingredients. The glutinous rice is stir fried with braising liquid and pork lard till half cooked, then filled with braised pork, salted egg yolk, fried dried shrimp, chestnuts and so on before they are wrapped with bamboo leaves and cooked to aromatic perfection.
Chaoshan Rice Dumpling
In Chaoshan, rice dumplings ‘Zong’ have a similar pronunciation as ‘robust’. Hence, man, woman, young and old will eat rice dumplings for this symbolism during Duan Wu Festival. Chaoshan’s rice dumplings are known for its unique balance of sweet and savory, with fillings of pork, salted egg yolk, sweet red bean paste, peanuts and lotus seeds, which permeates throughout the glutinous rice as they are slowly cooked to enhance the flavour of the dumplings.
Cantonese and Hakka Rice Dumplings
Both Cantonese and Hakka rice dumplings have the same main ingredients as the Fujian ones – pork, mushrooms, salted egg yolk and dried shrimp. However the Cantonese will add in some peanut powder and green bean paste, and sometimes even conpoy, dried scallops, Chinese sausage or barbeque pork. The Hakkas on the other hand, will add crushed peanuts, preserved radish, garlic and even red beans.
Zhejiang ‘Wu Huang Can’
In Hangzhou, Jiaxing and some other places, people practise eating ‘Wu Huang’ or ‘Five Yellow Dish’ during Duan Wu Festival. This dish comprises of five different yellow coloured ingredients like yellow croaker, eel, cucumber, salted egg yolk and realgar wine. In Traditional Chinese Medicine, it is said that Duan Wu Festival occurs at the time of the year when Yang energy is most prevalent and hence this energy should be harnessed to ward off bad luck and increase vitality.
Wenzhou ‘Bo Bing’
In Wenzhou, every family follows the tradition of eating Bo Bing during Duan Wu Festival. A batter is made from flour and pieces of round, thin, translucent crepes are made on a big flat griddle. Beansprouts, Chinese chives, strips of meat, egg and mushrooms are placed on a piece of crepe and rolled up into a cylindrical shape, with each bite giving you multiple layers of flavour that fully saturates your taste buds.
Jiangxi ‘Li Dan’
In Jiangxi, there is a custom of eating tea eggs and salted eggs during Duan Wu Festival. They also like to dye cooked eggs a red colour and put them in colourful mesh bags, then hang them around the necks of little children to ward off bad luck and keep them safe.