Si Xi Shi Pin Xing (Si Xi Jia Xiang Zong)

A traditional food made by steaming glutinous rice wrapped in bamboo leaves. The filling is savory plum pork. The rice absorbs the juices from the pork and the aroma of the bamboo leaves, resulting in a soft, chewy texture. The bamboo leaves must be removed before eating (leaves are not edible) and is often served with sweet chili sauce or soy paste.

This is a sweet zongzi. The glutinous rice is filled with smooth red bean paste, offering a soft and sweet taste. It is typically enjoyed as a dessert or snack.

A savory zongzi wrapped with pork belly. The glutinous rice absorbs the richness of the pork belly, resulting in a strong aroma. Please be careful as there are bones inside.

A whole salted egg yolk is added to the basic fresh meat zongzi. The sandy texture and rich savory flavor of the salted egg yolk, combined with the pork and glutinous rice, create a rich layering of flavors.

A blend of purple and white glutinous rice, mixed with various vegetarian ingredients such as chestnuts, lotus seeds, peanuts, and shiitake mushrooms. It has a rich and chewy texture, with the natural aroma of grains and ingredients, suitable for vegetarians.

A traditional Jiangnan delicacy, this steamed rice cake is fluffy and dense in texture. The filling is sweet red date paste, with a unique red date aroma.

Traditional steamed rice cake, with a fluffy and soft texture. Filled with smooth red bean paste, it is sweet but not greasy, perfect for pairing with tea.

Vacuum sealing service is available for easy storage or transport.