During Dragon Boat Festival, the aroma of zongzi — a traditional Chinese delicacy made of glutinous rice wrapped in bamboo leaves — frequently fills the air in Quzhou, Zhejiang province.

Unlike the sweet or savory varieties to be found elsewhere, Quzhou's zongzi is renowned for its spicy kick, making it a standout in local cuisines.

The question is often asked about what makes Quzhou's spicy zongzi so unique. Well, the answer lies in its signature taro spicy meat zongzi and its pickled vegetable meat zongzi.

Taro spicy meat zongzi. [Photo/WeChat account: quzhouta]

From the fresh bamboo leaves to the rich fillings, each ingredient contributes to the distinctive taste of the spicy zongzi. The wild bamboo leaves must be young and fresh. The meat filling, a perfect blend of lean and fat, comes from locally raised pigs.

The taro, dug from sandy riverbanks, is perfectly tender. Even the pickled vegetables are homemade, fermented for over 80 days to achieve a tangy aroma that awakens the senses.

Taro spicy meat zongzi is a favorite among locals. The taro absorbs the spicy flavors, mingling with the glutinous rice to create a delightful surprise. The pickled vegetable meat zongzi, on the other hand, offers a refreshing crunch that cuts through the richness of the pork.