Making Taiwanese Tamales 包粽子

I was visiting family in Arizona for Thanksgiving weekend. I spent the Friday after Thanksgiving with my mom, aunt, and uncle making zongzi or Taiwanese tamales, a fitting description that reflects my Pacific Islander/Southwestern identity. 😉 The zongzi are based on my Taiwanese grandmother’s recipe, and includes sticky rice, peanuts, pork, fried shallots, dried shrimp, dried daikon, shiitake, and salty duck egg yolks wrapped in bamboo leaves. The bamboo-wrapped packages are then boiled and steamed. Yum!

Making "Taiwanese Tamales" (包粽子)

Making "Taiwanese Tamales" (包粽子)

Making "Taiwanese Tamales" (包粽子)

Making "Taiwanese Tamales" (包粽子)

My Thanksgiving photos on Flickr

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Foossa Facts

  • amasiancrasian

    What I’m not so sure about is that the method to making Taiwanese 粽子 doesn’t seem all that different from the southern Chinese method of making zongzi. What are some of the differences?

    As far as some really good Taiwanese food, cured tofu is something that many people in the States seem to hate. They should just call it choudoufu instead of calling it “stinky tofu.” We don’t call cheese “stinky milk.” I also think the goose of Hong Kong’s 深井 are overrated; Taiwan’s goose meat is almost better to me because the meat is smoked. Take 鵝肉扁 for example. Finally, no one really ever talks about Taiwan’s 擔仔麵; that stuff is amazing.

    On another note, I’d love to see a video of someone attempting to make a Shanghai dumpling (小龍包), the ones at 鼎泰豐’s 信義路 location are amazing.

    Taiwan is a distinct amalgam of food because of its historical melting pot of Chinese, Taiwanese, and aboriginal culture. Possibly one of the most underrated places for food in the world. Glad to see someone is attempting to bring to light some of Taiwan’s food.

    Had a good meal at 湖濱路28號 in Hangzhou, China at the Hyatt Regency there (run by a former Kaohsiung vice mayor who fled to China upon charges of corruption; guess he runs a better hotel than a city, and at least I can get Japanese sausages there for brunch!). They did a foie gras with edamame and Xiaoxing wine. Their 金牌扣肉 is also excellent as well as their house tofu (

    Chinese/Taiwanese/Hong Kongnese/Macauese food can be high-end. Just that the slew of American-Chinese restaurants and bargain restaurants in California as well as in New York have no idea how to market it like the Japanese. Then again, the Japanese are very detail-oriented.