Close-up of a steamed Chinese sticky rice dumpling, zongzi or bakcang, and another, still wrapped in bamboo leaf, in background

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Zongzi or sticky rice dumpling is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and usually wrapped in bamboo leaves. Also known as bakcang or zang, they are cooked by steaming or boiling. While eaten all year round, it is traditionally associated with the Duanwu or Dragon Boat Festival which falls on the 5th day of the 5th month of the Chinese lunar calendar, and to commemorate the death of Qu Yuan, a famous poet from the kingdom of Chu who lived during the Warring States period.

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Size: 8256px × 5504px
Location: Singapore
Photo credit: © positivesoundvision / Alamy / Afripics
License: Royalty Free
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