Alkaline rice dumplings, a sweet treat often enjoyed with red bean paste, peanut sauce or honey, can be an acquired taste for those in Hong Kong celebrating the Tuen Ng Festival, or Dragon Boat Festival.
This is because, in China, rice dumplings are sweet in the north and savoury in the south – or so the saying goes. In Hong Kong, glutinous rice dumplings stuffed with pork, salted egg yolk, mung beans and mushrooms are more common.
By the Jin dynasty (265-420), this alkaline solution was used to soak glutinous rice, creating alkaline-water zongzi, or rice dumplings, which became a festive food in southern China, particularly in Guangdong and among Hakka and Minnan communities.
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