The 2018 2nd “Baijiu Meets Zongzi” Dragon Boat Festival Zongzi-Wrapping Competition, organised by Singapore China Baijiu Pte Ltd, concluded successfully on 18 June at Chuanyuan Restaurant.
As evening fell,
friends gathered at Chuanyuan Restaurant.
This competition was divided into three teams, with a total of 12 participants,
representing China’s three iconic baijiu brands:
Kweichow Moutai, Wuliangye, and Guojiao 1573
▼
Before the competition began,
we invited Master Liu, an experienced chef from the restaurant,
to provide pre-competition guidance!
After a short “warm-up”,
Master Liu officially announced the start of the zongzi-wrapping competition!
Participants immediately gave it their all and immersed themselves in the contest.
▼
Kweichow Moutai Team
Wuliangye Team
Guojiao 1573 Team
Fragrant bamboo leaves,
crystal-clear glutinous rice grains,
under skilful hands,
were quickly transformed into zongzi of various shapes.
The entire venue was filled with joy and laughter.
After an intense and exciting competition,
under Master Liu’s supervision,
First, Second, and Third Prizes were awarded based on the number and appearance of zongzi wrapped within the stipulated time.
Singapore China Baijiu Pte Ltd carefully prepared gifts for all participants,
and Chairman Mr. Yun Weilon personally presented the prizes!
▼ Congratulations to the Wuliangye Team, winners of the 2nd “Baijiu Meets Zongzi” Competition,
receiving S$300 in cash.
With seamless teamwork and a fast, precise, and decisive approach,
they claimed the championship in one swift move!
▼Congratulations as well to the Moutai Team, runners-up of the competition,
receiving S$200 in cash.
With skilled techniques, the team wrapped one beautifully crafted zongzi after another.
▼And of course, congratulations to the Guojiao 1573 Team,
who won Third Place and received S$100 in cash.
This was a very dedicated team—competing earnestly, participating joyfully, and truly enjoying the entire process.
Many participants shared that this event not only allowed them to deeply experience the festive atmosphere of the Dragon Boat Festival, but also brought people closer together. They expressed hopes to continue participating in such meaningful activities next year.
Thank you to Singapore China Baijiu Pte Ltd for creating this platform, allowing everyone to joyfully wrap zongzi together and rediscover the festive spirit—helping traditional festivals be better preserved and passed on!
Zongzi-Wrapping Methods (Bonus Guide)
Finally, here are several ways to wrap zongzi—long, triangular, four-corner, pagoda-shaped, cone-shaped, and more.
As long as you want to learn, we’ve got you covered ↓↓↓
1. Long Zongzi
Characteristics:
Common in Guangxi and other regions, usually wrapped with very wide leaves (similar to banana leaves), allowing for generous fillings. Though the shape is simple, the flavour is exceptional.
Method:
Tie securely with string.
Lay the bamboo leaf flat and fold up one edge, pressing firmly.
Fold both ends inward toward the centre, forming a long envelope shape.
Add glutinous rice.
Fold the remaining side down to fully cover the rice.
2、Southern Four-Corner Zongzi
Characteristics:
Known for savoury flavours with rich fillings such as cured meat, salted egg yolk, scallops, mushrooms, mung beans, char siu, dried shrimp, chestnuts, etc.
Method:
Tie securely.
Fold a large bamboo leaf in half.
Fold the bottom layers upward and press firmly.
Open slightly and fill with rice in a long shape.
Fold the leaf over the rice.
Pinch both sides downward, then fold the tip to one side.
3、Northern Four-Corner Zongzi
Characteristics:
Popular in northern regions, smaller in size, diamond-shaped, commonly filled with red dates or red bean paste. Can also be plain white zongzi dipped in sugar after steaming.
Method:
Overlap two bamboo leaves.
Roll into a cone shape.
Fill with glutinous rice.
Fold the top leaf down to cover the rice.
Pinch both sides inward and fold the tip to one side.
Tie securely.
4、Triangular Zongzi
Characteristics:
Visually appealing shape, suitable for both sweet and savoury fillings such as salted egg yolk, char siu, or candied dates.
Method:
Tie securely.
Roll a wide bamboo leaf into a cone.
Fill with glutinous rice.
Fold the top leaf down to seal the opening.
Fold along the triangle edges neatly.
5、Pagoda-Shaped Zongzi
Characteristics:
A Guangdong specialty, large in size and known as the “king of zongzi”. Sweet versions use red bean paste; savoury versions use marinated chicken or pork.
Method:
Tie diagonally with string.
Cross two bamboo leaves to form a nest shape.
Fill with glutinous rice.
Add two more leaves on the sides to wrap fully.
Cover the top with another leaf.
Fold the side leaves toward the centre.
Fold remaining tips inward, flip the zongzi over.
6、Cone-Shaped Zongzi (Ox-Horn Zongzi)
Characteristics:
Popular in Heyuan, Guangdong. Shaped like an ox horn. Ancient zongzi were called “jiao shu”, making this one of the most traditional forms.
Method:
Tie securely with string.
Roll a wide bamboo leaf into a cone.
Twist slightly to elongate the cone.
Fill with glutinous rice.
Fold both sides of the open end inward.
Fold downward to seal completely, tucking excess leaf neatly.
