It is Tsong Tsu time (May 5 of the Lunar calender, and 6/19 of 2007)again. Originally associated with the "Poet's Day", Tsong Tsu was first made by kind village dwellers to keep the fish from devouring the body of an ancient patriotic Chinese poet Chui-Yuen, who depressively gave up his life by suicidally jumping into a river. After days and nights of futile search for the body, the village people decided to wrap rice in bamboo leaves to feed the underwater creatures, assuming that food can keep the dead body from being attacked.
Mom made these wonderful Tsong Tsus that were extremely tasty. The ingredients included black mushrooms, chestnuts, lotus nuts, pork and sweet rice. Oh, the fried red onions added so much to the flavor. Here are two photos of the freshly cooked beauties:
And the aroma filled the whole house:
The nude one:
With yummy sweet and hot sauce:
And Finally, Li-chi for dessert!!
I am not sure if Chui-Yuen's body was ever found, but the Tsong Tsu tradition certainly brings some festivity to this hot lunar May day.