Roseann Lake invites Lin Zhong, a Cordon Bleu trained pastry chef, to make Zongzi for the Dragon Boat Festival. After fumbling through a few rounds of bamboo leaves and jujube berries, they discuss the differences between Chinese snacks and Western desserts. Watch as a few seasoned zongzi-making Beijingers show them how to fold, pack, pinch, and wrap these famed snacks, which require a deceptively large amount of skill and dexterity to make!
Roseann Lake invites Lin Zhong, a Cordon Bleu trained pastry chef, to make Zongzi for the Dragon Boat Festival. After fumbling through a few rounds of bamboo leaves and jujube berries, they discuss the differences between Chinese snacks and Western desserts. Watch as a few seasoned zongzi-making Beijingers show them how to fold, pack, pinch, and wrap these famed snacks, which require a deceptively large amount of skill and dexterity to make!
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