Beyond wrapping leaves: an ethnobiological study on tangible culture of zongzi in China‌.

backgroundZongzi is a traditional Chinese food with a long cultural history. Our previous study revealed that the leaves of 57 plant species have been used to wrap zongzi. However, the ingredient system of zongzi, plant-based binding materials, plant transformation in plant-ash water and ash-zongzi preparation, and human-plant relationships in the selection of zongzi materials are unclear. To understand the cultural and dietary significance of zongzi, the ethnobiological surveys were carried out, aiming to investigate the species diversity used for making zongzi and associated traditional knowledge.

methodsThe literature study was used to collect historical and reported information of zongzi. Web-based investigation was mainly applied to supplement information on zongzi-associated materials and culture. The field investigations were conducted from April 2006 to June 2026 throughout China. Ethnobiological information about zongzi was obtained by direct observation, semi-structured interviews, and key informant interviews. Thirty-six key informants were interviewed, mainly from 14 administrative regions of China, including Beijing, Guangxi, Hunan, and Yunnan.

resultsWe recorded at least 51 species of zongzi ingredients, covering plant-derived ingredients, animal-derived ingredients, and edible fungi. This group consists of staple grains and legumes, fillings, seasonings, and aromatic plants. The coloring materials for dyeing zongzi are from 12 plant species. Two regionally specific wrapping materials, Eriobotrya japonica and Themeda villosa, were also documented. Most zongzi are secured with strings or other fastening methods. Plant-based binding materials are from at least 27 species. Plant-derived ash used for preparing ash-zongzi is derived from 34 species, in such zongzi, the glutinous rice (main grains) is processed with plant-derived ash or plant-ash water.

conclusionsThis paper provided a whole profile of zongzi covering ingredients, seasonings, dyeing plants, binding materials, plant-derived ash, and associated traditional knowledge, in addition to our previous study on leaves of wrapping zongzi. It showed the complete material culture of zongzi in China. The findings revealed that the shaping of zongzi is not simply a matter of wrapping glutinous rice in leaves, but a continuous set of traditional techniques extending from material acquisition and processing to shaping and cooking.