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The holiday commemorates Qu Yuan who was the beloved prime minister of the southern Chinese state of Chu during the Warring States period, about 600 B.C. to 200 B.C., and is celebrated by holding dragon boat races and eating sticky rice dumplings called zongzi, which were southern Chinese traditions. Dragon Boat Festival integrates praying for ...
Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Double Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunisolar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the International calendar.
Dongzhi Festival dumplings. The Dongzhi Festival or Winter Solstice Festival is a traditional Chinese festival celebrated during the Dongzhi solar term (winter solstice), which falls between December 21 and December 23. [1] [2] The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. [3]
To celebrate Chinese Lunar New Year, gather friends in your kitchen and teach them how to wrap dumplings: sip on green-tea infused champagne punch while you press, fold, and steam three different ...
Chinese cuisine also includes sweet dumplings. Tangyuan (湯圓) are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, or red bean paste. Tangyuan may also be served without a filling. They are eaten on the 15th day of Chinese New Year, or the Lantern Festival. In Southern China, people will also eat ...
Another Chinese holiday that incorporates the dragon is the Dragon Boat Festival, or Duanwu Festival, which takes place in late spring or early summer. It will take place on May 31, 2025. It will ...
Second-generation restaurant owner Nadia Liu Spellman owns Dumpling Daughter, a small Chinese restaurant with three locations in the Boston area. ... Try its Festival de Mole bundle, which comes ...
Qīngtuán (traditional Chinese: 青糰; simplified Chinese: 青团), also written as Tsingtuan, is a green-colored dumpling originating from Jiangnan and common throughout China. It is made of glutinous rice mixed with Chinese mugwort or barley grass. It is usually filled with sweet red or black bean paste.