This is a bit late, but still a good read (if i do say so myself, *cough*) I contributed a little piece and a recipe for zongzi for WNYC’s Chinese New Year article, take a look! Even though Zongzi are traditionally eaten during Duanwu, in my family we always made them for Chinese New Year. I’m honored to be featured alongside NYTime’s Ava Chin and Fuschia Dunlop. Coincidentally I picked up Ms. Dunlop’s book, Shark’s Fin and Sichuan Pepper, just last week!
Enjoy the article!