Participants make gray soup zongzi in Pujiang county, Jinhua. [Photo/Jinhua Media Group]

The second Gray Soup Zongzi King Contest was held in Pujiang county, Jinhua, Zhejiang province, on May 8. Skilled makers from across Pujiang gathered for the competition.

The event was filled with the fragrance of zongzi (glutinous rice dumplings with various fillings wrapped in leaves) as participants deftly folded, filled, wrapped, and tied their creations.

Gray soup zongzi is a signature traditional delicacy in Pujiang. The process involves burning plant straw like rice straw and bean stalks to produce ash, which is then mixed with hot water and filtered to create an alkaline gray soup. This natural lye is used to soak the glutinous rice until it turns a light yellow before being wrapped.

The finished dumplings are golden and translucent, offering a unique flavor that blends the freshness of the wrapping leaves with the distinct aroma of plant ash. The potassium carbonate in the gray soup acts as a natural preservative, extending the product's shelf life at room temperature.

Gray soup zongzi. [Photo/Jinhua Media Group]

The contest featured both expert judges and public reviewers, evaluating entries based on craftsmanship, appearance, color, and taste. Chen Haiyan, a county-level inheritor of the gray soup zongzi intangible cultural heritage, won first prize with her exquisite technique and authentic flavor, earning the title of this year's Zongzi King.