The "Dragon Boat Zongzi" from Jinli Town in Gaoyao, Zhaoqing, is renowned for its traditional cooking method using clay pots and straw. Jinli's zongzi comes in two varieties: "savory meat zongzi" and "alkaline water zongzi." The savory meat zongzi is quite similar to the traditional guozheng in terms of filling, preparation, consumption method, and shape. However, it adds pork trotters, unshelled mung beans, and peanuts to the basic guozheng filling and is larger in size.
According to villagers, before the 1990s, Jinli residents did not cook zongzi over an open flame. Because Jinli is a flatland area with scarce firewood but abundant straw, people would set up temporary brick stoves in open spaces near their houses. The cooking utensils used in Jinli were also unique—instead of ordinary iron pots, they used clay water vats to boil the zongzi. Simmered over a low heat overnight, both the savory meat zongzi and alkaline water zongzi would be perfectly cooked. The tender glutinous rice, infused with the fresh fragrance of phrynium leaves, offers a delightful bite with the springy texture of pork trotters and the savory aroma of peanuts and mung beans.
Zongzi symbolizes prosperity in both family and wealth. Every household seeks good fortune by making 'population zongzi'—packing zongzi for the rowers to eat, giving them more strength to paddle the dragon boat.
During dragon boat races, people would bring several savory meat zongzi to the event, sharing them with the rowers to cheer them on and wish them success in the competition. Every year on the first day of the fifth lunar month, crowds gather at Xiwei Chong in Jinli Town to watch the dragon boats while enjoying zongzi—a unique pre-Dragon Boat Festival tradition in Jinli. The rhythm of dragon boat drums mingles with the fragrance of zongzi, creating a nostalgic memory that Jinli natives carry with them no matter where they go.
