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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Commemorating poet Qu Yuan (278 BCE) — one of China's most ancient food traditions still practiced today
II
Description
Glutinous rice parcels wrapped in bamboo or reed leaves for the Dragon Boat Festival (Duanwu, 5th day of 5th lunar month). Filled regionally: northern (jujube, red bean paste — sweet), southern/Cantonese (pork, egg yolk, salted egg, mushroom, shrimp — savoury). Tied in specific patterns and boiled for 2–4 hours.
III
The Thread
—Japanese chimaki (rice dumplings)
—Thai khao tom mat (banana leaf parcels)
—Caribbean pasteles (plantain parcels)
IV
Flavour Context
Glutinous, deeply fragrant with bamboo leaf aroma, sweet or savoury filling — ritual festival flavour
Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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