Zingzi (Zong zi/Bah tsang) from Made in Taiwan: Recipes and Stories from the Island Nation (page 279) by Clarissa Wei

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • lard
  • Show all ingredients...
  • Serves : 10

  • EYB Comments

    Rice and peanuts soak at least 4 hours or overnight. Can substitute sake for michiu and canola oil or soybean oil for lard.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday garlic soy dressing; Sweet chili sauce (Tian la jiang)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Rice and peanuts soak at least 4 hours or overnight. Can substitute sake for michiu and canola oil or soybean oil for lard.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.