Before the Dargon Boat Festival, a Zongzi DIY event was held at the South Campus of Guangdong Technion – Israel Institute of Technology (GTIIT). Nearly 200 Chinese and foreign teachers and students gathered to make Chaoshan–style Zongzi. The event offered a hands-on experience in this traditional craft while deepening participants’ understanding of Chinese festive customs.

On the first floor of the South Campus Canteen, tables were neatly arranged with green zongzi leaves, glutinous rice, fatty pork, salted egg yolks, ginkgo nuts and red bean paste. Zheng Shaojun, the founder of Lao Chaoxing and the provincial intangible heritage inheritor of Kueh, introduced the culture of Chaoshan Zongzi and demonstrated the step-by-step process of crafting them.

Chaoshan-style Zongzi is one of the traditional local delicacies. It contains both sweet and savory fillings. Its making method is also unique. Under the craftsmen’s guidance, the participants were eager to try. They grabbed the Zongzi leaves, filled them with glutinous rice, added topping and tied the ropes, making their own Zongzi step by step.

However, the seemingly simple step proved tricky for many “academic experts”. Some Zongzi leaves unraveled after being rolled and some fillings spilled out, making the wrapping so hard. These failed scenes caused laughter but also showed both Chinese and international faculty and students the exploration of traditional culture.

The craftsmen also made “lucky Zongzi” with red dates. Those who found them in their Zongzi could take delicate gifts home.

“Doing experiments is much easier than making Zongzi.” Said Prof. Moris S. Eisen, Pro-Vice Chancellor of GTIIT, holding his loosely wrapped Zongzi. “This is my first time taking part in such an event. The craftsmanship Chinese people put into their food is truly amazing!”

One GTIIT student Zhao Chenhao said although his Zongzi weren’t perfect, the process brought him the warmth of traditional festival. He also wanted to share Chaoshan–style Zongzi with his family, letting them feel the charm of Chaoshan cuisine together.