For as long as I can remember, the scent of steaming Taiwanese zongzi (or bahtzang, in Taigi) filled my childhood home the weekend ahead of the Dragon Boat Festival day. Before the convenience of Asian grocery chains having a prepared foods section, the memory of my mom sitting on a low plastic stool in the kitchen making zongzi comes to mind. The warmth from the gas stove mixed with boiling pots of zongzi cooking on all four burners signaled to me the start of summer. Zongzi production is…
Welcome to the next installment of our Taiwanese American Professionals - Austin (TAP-Austin) cooking series. In the past we've learned to make dumplings, hot pot, oyster pancakes, and more, and this time we're going to focus on bazhang. In case you're unfamiliar with them, the internet can direct you: https://en.wikipedia.org/wiki/Zongzi If you're already a bazhang pro, feel free to come anyway and possibly help out us lesser humans :) A fee of $15 will cover the costs of the materials and…
