With the approaching Dragon Boat Festival, Daojiao Town in Guangdong Province is characterized by the rich aroma of zongzi, a traditional delicacy that transcends mere food to embody cultural heritage and regional identity.

Residents engage in the preparation of 'guo zheng zong'—wrapped and steamed zongzi—which has been a crucial aspect of community life in this water town for generations.

Daojiao zongzi has been recognized as an intangible cultural heritage of Guangdong Province, distinguished by its meticulous preparation methods and diverse flavors.

The preparation involves a time-honored recipe that has been carefully preserved, making it a hallmark of Dongguan's zongzi culture.

The origins of this culinary tradition trace back to the 1930s, attributed to Ye Chao, who refined the dish by enhancing its ingredients and seasonings.

This innovative approach garnered local acclaim and established a benchmark for the craft of zongzi-making in the region.

The traditional preparation process entails folding two bamboo leaves into a funnel shape, followed by filling them with a combination of glutinous rice, mung beans, pork belly, and salted egg yolk, all layered with more mung beans and rice.

The pyramid-shaped parcels are then skillfully wrapped with additional leaves and secured using stems of Dongguan's unique Cyperus malaccensis.

In contemporary culinary practice, zongzi has undergone significant transformations, expanding beyond its traditional associations with the Dragon Boat Festival.

Modern interpretations feature a variety of flavors, including both savory and sweet options, with inventive fillings that incorporate ingredients such as cheese, tangerine peel, and curry.

These adaptations reflect an evolving palate while maintaining the essential characteristics of the original dish.