Dragon Boat Festival · Fragrance of Rice Dumplings
During the Dragon Boat Festival, Singapore China Baijiu Pte Ltd organised a cultural dumpling-making experience, inviting both local and international participants to take part and experience the festive atmosphere in a hands-on way.
The event featured the culinary team from Luo Lao Ma Chinese Restaurant in Singapore, who guided participants through the dumpling-making process.
A special highlight was the creation of “Moutai-infused rice dumplings”, combining traditional festive ingredients with a subtle baijiu aroma.
Fragrance Within the Dumpling · A Unique Festive Expression
After steaming, the dumplings were served fresh on site, filling the space with the aroma of bamboo leaves and a gentle hint of baijiu. Participants also shared their experience throughout the process, making it an interactive cultural exchange.
Guests from different countries—including Izumi (Singapore), Venniet (Vietnam), Lucy (Myanmar), and Franck (France)—took part for the first time. Many noted that it was their first experience making rice dumplings, and were especially curious about the idea of incorporating Moutai into the recipe.
When tasted, the dumplings were well received. The glutinous rice carried a light baijiu aroma without overpowering the dish, blending naturally with the savoury filling of pork, salted egg yolk, and red dates, creating a layered and balanced flavour profile.