The Dragon Boat Festival is approaching, and the aroma of zongzi (glutinous rice dumplings) fills the streets. When buying zongzi, how can you tell the inferior ones from the good ones? Food experts remind us to inspect zongzi carefully.
First, in terms of appearance, normal zongzi leaves are steamed at high temperatures, which makes their color dark and yellowish, not bright green. Second, in terms of smell, leaves soaked in dye will have a faint sulfuric odor after being cooked. Finally, leaves soaked in dye will turn green after being boiled in water, whereas normal zongzi leaves will make the water light yellow. Additionally, when selecting zongzi, you should also note: do not buy zongzi made by street vendors in the open air; do not buy zongzi with incomplete or blurry labels; do not buy zongzi that have not been stored at the correct temperature; do not buy unpackaged frozen zongzi; do not buy frozen zongzi that have been repackaged and sold by weight; and do not buy zongzi with unnaturally bright green leaves, nor eat zongzi that become even greener after cooking. Instead, you should choose reputable shops or supermarkets, recognize well-known brand logos, ensure the freezer temperature meets the standard, check that the zongzi packaging is intact and undamaged, and read the labels carefully. If it's vacuum-packed, also check for any leakage or swelling; if so, do not buy it.
Experts also emphasize the importance of selecting fresh products. If you cannot refrigerate them after purchase, eat them promptly. For loose zongzi that you bring home and have cooled, it is best to re-boil them before eating, ensuring they are thoroughly heated in boiling water to ensure safety. For any leftover zongzi, be sure to refrigerate them promptly and do not leave them out for long periods. If you find any signs of mold or an unusual odor, do not eat them.
Since zongzi are mostly made of glutinous rice, it is essential to control your intake when eating them. The elderly and children should not eat too many, and they should chew slowly. Patients with cholecystitis, pancreatitis, and chronic digestive diseases should also avoid eating too many. For diabetic patients, red bean zongzi and sweet zongzi are not suitable for excessive consumption.