Dragon boats and dumplings
China DailySweetened zongzi with the addition of red bean paste or a puree of Chinese jujubes is popular in northern China. Every Chinese child knows the story of Qu Yuan, the folk hero who threw himself into a raging river when his country was vanquished three centuries before Christ was born. And every Chinese child would have listened wide-eyed to this patriotic tale while munching away on a zongzi, the glutinous rice dumpling. Large zongzi full of savory glutinous rice and mung beans are eaten for breakfast in Guangdong province and Hong Kong, perfect as tummy fillers for those who need a carbohydrate hit to start the day. The attraction is a little square of pure fat rolled in fragrant five-spice powder tucked deep inside the saltwater dumpling, xianshuizongzi.