Food Review: Rice Dumpling

Zong (bak chang) or rice dumpling, as we all know, is made of glutinous rice with different fillings and wrapped in bamboo leaves. Every year, on the 5th day of the 5th month of the Chinese calendar, Chinese will celebrate Zongzi or Dragon Boat Festival. There is a story to this day.
This day is to commemorate the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body.[1] Another version states that zongzi were given to placate a dragon that lived in the river.
(taken from Wikipedia)
I was requested to write a blog entry by someone who gave me a bak chang couple of days ago. According to him, the bak chang is damn nice. Nicest bak chang that I would have tasted. And indeed it is true. The rice is boiled just nice, neither too hard nor too soft. The fillings- meat (with a little bit of fat layer), salted egg yolk, black mushrooms and beans- are tasty. It is indeed one of the best bak chang I have tasted. Thanks ya...