Making Traditional Zongzi with Bamboo Shoot Leaves
About this video
This video from Li Ziqi takes viewers into the serene countryside of Sichuan, where she prepares traditional zongzi using fresh bamboo shoot leaves. The process is slow and meditative, showing every step from soaking the leaves to wrapping the sticky rice and fillings. The atmosphere is calm, with only the sounds of nature and the gentle handling of ingredients. What makes this video special is how it preserves an age-old tradition, offering a window into rural Chinese life that feels both timeless and intimate. It is a perfect watch for anyone curious about homemade Chinese food or the quiet beauty of village living.
Video transcript
Spotted bamboo shoots shell Soak bamboo shoot shells overnight Soak glutinous rice overnight Soda Ash (dietary alkali) (Soy sauce, Chinese liquor) （Soy sauce） Add the chinese liquor. Simmer for three hours. Bamboo shoot shell meat Zongzi Bamboo shoot shell alkaline water Zongzi Pour some brown sugar syrup
