Ba Zhang

By: Stephanie

Nov 22 2010

Tags: , , , , , , , , , ,

Category: Morsel

1 Comment

Aperture:f/11
Focal Length:42mm
ISO:1600
Shutter:1/59 sec
Camera:NIKON D3000

One of my favorite dishes of all time is Taiwanese sticky rice, wrapped and steamed in bamboo leaves: ba zhang (肉粽), in Taiwanese, or zong zi (粽子) in Mandarin. The glutinous rice is molded into a pyramid shape, which when cut open, reveals mushrooms, nuts, sometimes egg, and meat – I like it with tender, stringy pork – studded like treasures inside. Tainan’s ba zhang is especially famous, probably because the meat is fresher, more local. I couldn’t get enough.

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One comment on “Ba Zhang”

  1. […] to the mountains of Wulai not far outside Taipei City. Though I prefer the more flavorful ba zhang, zhutong fan is a regional specialty sold along the traditional “old street” that you […]


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